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To make these tasty pumpkin crumb muffins, you need the following key ingredients: - 1 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup pumpkin puree - ¾ cup granulated sugar - ½ cup brown sugar, packed - ⅓ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract These ingredients blend together to create a moist, flavorful muffin with a warm spice profile. The pumpkin puree adds rich flavor and keeps the muffins soft. You can customize your muffins with optional add-ins. Here are some great choices: - ½ cup chopped walnuts - ½ cup chopped pecans - ½ cup chocolate chips These add-ins give your muffins extra crunch and flavor. The nuts add a nice texture, while chocolate chips bring sweetness. Choose what you like best! The crumb topping is what makes these muffins special. It adds a delightful crunch. Here are the ingredients: - ½ cup all-purpose flour - ⅓ cup brown sugar, packed - ½ teaspoon ground cinnamon - ¼ cup unsalted butter, melted - A pinch of salt Mix these ingredients until crumbly. This topping bakes to a golden brown and gives a lovely finish to your muffins. First, set your oven to 350°F (175°C). This temperature gives muffins a nice rise. While it warms, prepare your muffin tin. You can line it with paper liners or spray it with cooking spray. This step ensures the muffins come out easily after baking. In a medium bowl, whisk together the dry ingredients. Combine 1 ¾ cups of flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of salt. Add 1 teaspoon of ground cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of ginger for flavor. Set this bowl aside. In a larger bowl, mix the wet ingredients. Blend 1 cup of pumpkin puree with ¾ cup of granulated sugar and ½ cup of packed brown sugar. Add ⅓ cup of vegetable oil, 2 large eggs, and 1 teaspoon of vanilla extract. Stir until the mixture is smooth and creamy. Now, combine the dry ingredients with the wet mixture. Gradually add the flour mix to the pumpkin mix. Stir gently until just combined. Be careful not to overmix, as this can make your muffins tough. If you want, fold in ½ cup of chopped walnuts or pecans at this stage. For the crumb topping, grab a small bowl. Mix ½ cup of flour, ⅓ cup of packed brown sugar, and ½ teaspoon of cinnamon. Pour in ¼ cup of melted unsalted butter and add a pinch of salt. Use a fork to mix until the mixture becomes crumbly. This topping adds a sweet crunch to your muffins. Fill each muffin cup about ⅔ full with the batter. Then, sprinkle the crumb topping generously on top. Bake the muffins in your preheated oven for 18-20 minutes. Check if they are done by inserting a toothpick. If it comes out clean, they are ready. Let the muffins cool in the tin for 5 minutes. After that, move them to a wire rack to cool completely. Enjoy your warm muffins with a pat of butter or cream cheese for a delightful treat! To measure flour right, use a spoon. Scoop flour into your measuring cup. Don't pack it down. Level it off with a straight edge. This way, you avoid too much flour. Too much flour makes muffins dense. Remember, too little flour can make them fall apart. Mixing too much can ruin your muffins. Stir until you see no dry flour. A few lumps are okay. Overmixing makes the muffins tough. Gentle mixing keeps them light and fluffy. Store your muffins in an airtight container. They stay fresh longer this way. If you plan to eat them later, freeze them. Wrap each muffin in plastic wrap. Place them in a freezer bag. Thaw them at room temperature before enjoying. This keeps them tasty and moist. {{image_2}} You can make gluten-free pumpkin crumb muffins easily. Just swap regular flour for a gluten-free blend. Look for a blend that works well for baking. This blend should have a mix of rice flour, tapioca, and potato starch. Use the same amount as the recipe calls for. The taste will still be yummy, and the muffins will be soft. To make vegan pumpkin muffins, replace eggs with flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes until it becomes gel-like. You can also use unsweetened applesauce instead of eggs. Use ¼ cup of applesauce for each egg. For milk, switch to almond or oat milk. These changes will keep your muffins moist and tasty. Add cranberries or apples for a seasonal twist. Dried cranberries add a tart flavor that pairs well with pumpkin. Chop one cup of fresh or dried cranberries and fold them into the batter. For apples, use one cup of diced apples. They add sweetness and a nice crunch. Make sure to peel the apples first. This makes the muffins even more delicious and fun to eat. To keep your pumpkin crumb muffins fresh, follow these easy steps. First, let the muffins cool completely on a wire rack. This prevents condensation from making them soggy. Once cool, place them in an airtight container. You can also use a resealable plastic bag. Store them at room temperature for up to three days. For longer storage, keep them in the fridge for up to a week. If you want to maintain their taste and texture, avoid stacking them too tightly. Freezing is a great way to enjoy pumpkin muffins later. Start by letting them cool completely. Wrap each muffin in plastic wrap or foil. This keeps them from getting freezer burn. Place the wrapped muffins in a freezer-safe bag or container. Label your bag with the date. You can freeze them for up to three months. When you're ready to eat, simply thaw them in the fridge overnight or at room temperature for a few hours. Reheating your pumpkin muffins is simple. You can use a microwave or an oven. For the microwave, place one muffin on a plate. Heat it for about 15-20 seconds. Check if it's warm enough. If not, heat for a few more seconds. For the oven, preheat it to 350°F (175°C). Place the muffins on a baking sheet and warm them for about 5-10 minutes. This method helps keep the muffins moist and delicious. Enjoy them warm for the best flavor! Yes, you can use fresh pumpkin. Cook and mash it first. Use the same amount as canned. Fresh pumpkin gives a brighter flavor. Just ensure it is pureed well. Check with a toothpick. Insert it into the center of a muffin. If it comes out clean, the muffins are done. They should also look golden brown on top. If they look too soft, give them a few more minutes. You can use white sugar mixed with molasses. For each cup of brown sugar, use 1 cup of white sugar and 1 tablespoon of molasses. This mix gives a similar flavor and moisture. Honey or maple syrup are other options but may change the texture. Yes, you can prepare the batter ahead of time. Store it in the fridge for up to 24 hours. When ready, just spoon it into the muffin cups and bake. This makes morning baking quick and easy! We explored how to make delicious pumpkin crumb muffins from scratch. You learned key ingredients, mixing steps, and how to create a tasty crumb topping. I shared tips for accurate measuring and perfect texture, plus ideas for variations like gluten-free and vegan options. Remember, storing muffins properly keeps them fresh longer. With these steps, you can enjoy these treats anytime. Happy baking!

Pumpkin Crumb Muffins

Indulge in the warmth of fall with these delicious pumpkin crumb muffins! Perfectly spiced with cinnamon, nutmeg, and ginger, these moist muffins are topped with a heavenly crumb for the ultimate treat. Discover how easy it is to make these comforting bites in just 35 minutes. Whether for breakfast or a snack, they’re sure to please! Click through to explore the full recipe and bring the taste of autumn to your kitchen.
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Ingredients
  

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup pumpkin puree

¾ cup granulated sugar

½ cup brown sugar, packed

⅓ cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

For the Crumb Topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted

A pinch of salt

Instructions
 

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.

    In a medium bowl, whisk together 1 ¾ cups of flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Set aside.

      In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.

        Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix. If using nuts, fold them in now.

          For the crumb topping, combine ½ cup of flour, brown sugar, cinnamon, melted butter, and a pinch of salt in a small bowl. Mix with a fork until crumbly.

            Fill each muffin cup about ⅔ full with the pumpkin batter. Sprinkle the crumb topping generously over each muffin.

              Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

                Let the muffins cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

                    - Serving Suggestions: Serve warm with a pat of butter or cream cheese for an extra treat!