Pumpkin Crumb Muffins

Ingredients

2 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
3/4 cup unsalted butter, softened
1 cups sugar
2 large eggs
1 3/4 cup pure pumpkin puree
For the topping:
4 tbsp all-purpose flour
4 tbsp unsalted butter, melted
4 tablespoons brown sugar
1/2 cup chopped pecans
1/4 tsp cinnamon
 

Instructions

 
Preheat the oven to 350°F.
In a medium bowl, mix together the flour, salt, baking powder, baking soda and cinnamon. Set aside.
With the electric mixer, beat the butter and sugar at low speed until just blended.
Add the eggs one at a time, beating well after each addition. Continue beating until fluffy for a few minutes.
Add the pumpkin and beat until combined.
Add the flour mixture and mix on low speed until just combined.
Spoon the batter to the prepared muffin pan, filling each cup completely full.
To make the topping, mix all the topping ingredients and divide it evenly over the batter.
Bake for about 30 minutes or until a toothpick inserted in the middle of the muffin comes out clean.
Let the muffins cool in the pan before taking them out.
Enjoy!
 
Pumpkin muffins with crumb topping
 

Ingredients:

  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 3/4 cup unsalted butter, softened
  • 1 cups sugar
  • 2 large eggs
  • 1 3/4 cup pure pumpkin puree
  • For the topping:
  • 4 tbsp all-purpose flour
  • 4 tbsp unsalted butter, melted
  • 4 tablespoons brown sugar
  • 1/2 cup chopped pecans
  • 1/4 tsp cinnamon
Desserts   Breakfast  


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