![- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1/2 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) The heart of these muffins is canned pumpkin puree. It gives them a rich, smooth texture. I love using vegetable oil, as it keeps the muffins moist. The mix of brown and granulated sugar adds sweetness and depth. Eggs bond the ingredients and add fluff. Vanilla extract brightens the flavor. All-purpose flour is the base. Baking soda and baking powder help the muffins rise. The spices—ground cinnamon, nutmeg, and ginger—bring warmth and joy. Salt balances the sweetness and enhances the flavors. - 1/3 cup all-purpose flour - 1/4 cup brown sugar - 1/4 teaspoon ground cinnamon - 3 tablespoons cold unsalted butter, cubed The crumb topping adds a delightful crunch. I use all-purpose flour and brown sugar, which give a nice caramel flavor. Ground cinnamon gives warmth to the topping. Cold butter is key; it creates a crumbly texture. You can add nuts for extra crunch if you want. For the full recipe, check out the complete details. These ingredients come together to create a cozy treat perfect for fall. - Preheat your oven to 350°F (175°C). - Grease your muffin tin lightly with cooking spray or use paper liners for easy cleanup. - In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Whisk until smooth. - In a separate bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Ensure everything blends well. - Pour the dry mixture into the wet mixture. Fold them together gently using a spatula. Be careful not to overmix! - To make the crumb topping, mix the flour, brown sugar, and cinnamon in a small bowl. Add the cold butter, and blend until it looks like coarse crumbs. - Spoon the muffin batter into each muffin cup, filling them about two-thirds full. Top each muffin with the crumb mixture. - Place the muffin tin in the oven and bake for 18-22 minutes. - Check if they are done by inserting a toothpick in the center; it should come out clean. These muffins are easy to make and perfect for fall. For the full recipe, check out the detailed instructions above! To make the best pumpkin muffins, avoid overmixing the batter. When you mix too much, the muffins can become tough. Stir gently until just combined. This keeps them soft and fluffy. Ensuring the right oven temperature is key. Preheat your oven to 350°F (175°C). An oven thermometer can help you check this. If the oven is too hot or too cold, your muffins may bake unevenly. Presentation is important for your muffins. Serve them on a rustic wooden platter. Dust them lightly with powdered sugar to add a touch of charm. You can also garnish with fresh pumpkin seeds or a cinnamon stick for a nice look. These cozy pumpkin muffins pair well with warm drinks. A cup of tea or coffee enhances the flavors. For a fun twist, try them with apple cider. Enjoy this treat any time during the fall season! {{image_4}} You can easily change up your pumpkin muffins to make them extra fun. Here are two great ways to add flavor: - Incorporating chocolate chips: If you love chocolate, add about 1 cup of chocolate chips to the batter. This sweet twist makes your muffins even more delicious. The chocolate pairs well with the pumpkin spice flavors. - Adding dried fruits or other nuts: Try mixing in 1/2 cup of dried cranberries or raisins. Chopped apples also work great. You can add nuts like pecans or walnuts for extra crunch. Just remember to fold them in gently to keep your muffins light and fluffy. You can also make your pumpkin muffins a bit healthier without losing flavor. Here are two simple swaps: - Substituting oils or sugars: Instead of vegetable oil, use applesauce or coconut oil. This change reduces fat while keeping moisture. You can replace granulated sugar with honey or maple syrup for a natural sweetness. - Using whole wheat flour or gluten-free options: Swap out all-purpose flour for whole wheat flour for added fiber. If you need a gluten-free option, use almond flour or a gluten-free blend. These choices keep your muffins tasty and suitable for various diets. For the full recipe of these easy pumpkin muffins with crumb topping, check the [Full Recipe]. To keep your easy pumpkin muffins fresh, store them in an airtight container. This method helps keep moisture in and prevents them from drying out. At room temperature, these muffins last about 2 to 3 days. If you want to keep them longer, refrigeration can help. In the fridge, they can stay fresh for up to a week. However, be aware that refrigeration may change their texture a bit. Freezing muffins is a great way to save them for later. To freeze, wrap each muffin tightly in plastic wrap. Then place the wrapped muffins in a freezer bag. Make sure to remove as much air as possible. This method keeps them fresh for up to 3 months. When you're ready to enjoy them, take a muffin out and let it thaw at room temperature. You can also reheat it in the microwave for about 20-30 seconds. If you want a crisp top, warm the muffin in the oven at 350°F (175°C) for 5-10 minutes. This way, you can enjoy that fresh-baked taste any time. For the full recipe, check out the Cozy Autumn Pumpkin Muffins. Yes, you can use fresh pumpkin. Start by roasting a small pumpkin until it's soft. Scoop out the flesh and mash it. The texture may differ slightly from canned pumpkin. Canned pumpkin has a smoother consistency. This can change the muffins' final texture. Use fresh pumpkin for a more homemade feel. To keep your muffins from sinking, do not overmix the batter. Mix until just combined. Overmixing can add too much air and cause sinking. Ensure your leavening agents are fresh. Check your baking soda and powder dates. Lastly, fill the muffin cups only two-thirds full. This allows room for rising. Yes, you can easily double this recipe. Simply multiply each ingredient by two. Use two muffin tins or bake in batches. Make sure you have enough mixing space to handle the larger volume. Just watch the baking time. It may vary slightly with more batter. For a vegan version, use flax eggs or applesauce. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for a few minutes. For applesauce, use 1/4 cup per egg. Both options work well in baking and keep muffins moist. These pumpkin muffins are easy to make and delicious. We covered key ingredients like pumpkin puree, spices, and the crumb topping. I walked you through the simple steps of mixing and baking. You learned tips for perfect muffins, including storage options and creative variations. Overall, these muffins are perfect for fall and fun to share. Enjoy making them and try new flavors. Happy baking!](https://tastednest.com/wp-content/uploads/2025/07/6394bb8d-464a-4b62-8e7b-cb4137e17e3e-300x300.webp)
Easy Pumpkin Muffins with Crumb Topping
Indulge in the warmth of fall with these delicious cozy autumn pumpkin muffins! Made with pumpkin puree and aromatic spices, these muffins are perfect for snacking or enjoying with coffee. Follow our easy recipe to bake a batch that your family will love. Plus, don’t miss the delightful crumb topping for extra texture. Click through to discover this comforting treat and elevate your autumn baking game today!