Pumpkin Cardamom Crumb Muffins
Published Oct. 4, 2024
- Total Time
- 45 minutes
- Prep Time
- 20 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Softened butter (or cupcake liners), for the pan
- ¾cup/96 grams all-purpose flour
- ½cup/110 grams packed dark brown sugar
- 1teaspoon ground cardamom
- 1teaspoon ground cinnamon
- Salt
- ½cup/113 grams unsalted butter, melted ( 1 stick)
- 1¼cups/251 grams granulated sugar
- ½cup/125 milliliters vegetable oil
- 1teaspoon vanilla extract
- 2large eggs
- 1(15-ounce/425-gram) can pumpkin purée
- 2cups/256 grams all-purpose flour
- 3tablespoons pumpkin spice
- 1teaspoon baking soda
- 1teaspoon salt
- ½teaspoon ground cardamom
For the Crumb Topping
For the Muffins
Nutritional analysis per serving (12 servings)
421 calories; 20 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 57 grams carbohydrates; 2 grams dietary fiber; 31 grams sugars; 5 grams protein; 295 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees.
- Step 2
Grease or line a 12-cup muffin tin.
- Step 3
Make the crumb topping: Whisk together the flour, brown sugar, cardamom, cinnamon and a pinch of salt. Add the melted butter and mix with a fork until large, solid chunks form. Set aside.
- Step 4
Prepare the muffins: In a large bowl, whisk together the granulated sugar, vegetable oil and vanilla extract. Add eggs and pumpkin puree and whisk to combine.
- Step 5
In a separate bowl, whisk together all-purpose flour, pumpkin spice, baking soda, salt and cardamom. Add the dry ingredients to the wet ingredients and stir to combine.
- Step 6
Evenly divide the batter among the muffin cups. Evenly top the batter with crumb topping, gently pressing the crumbs into the batter. Bake for 25 minutes, until muffins are springy to the touch and a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 4 days.
Private Notes
Comments
So my neighbors have stopped me several times to tell me how delicious my son’s recipes are , upon making these I can’t believe how amazing they are . I would not change a thing. I used gluten free flour and they’re amazing
I made this in a loaf pan for easier transport to the office. Lowered the temp to 350 and baked for about 50-55 minutes. Delicious!
I aggressively disagree with all these commenters saying to halve the crumb topping. What is even the point of making a crumb top muffin if you don't have a fully crumbed top? Lean in, people! Make the recipe as it was intended! Crumb your muffins!
Still warm from the oven and very good…lovely taste and texture…press the crumble into the muffin otherwise it spills out during cooking… the higher cooking time resulted in a couple of burnt bottoms in one of two muffin tins cooked on the same rack…won’t use that one again…most of my muffin recipes bake at 350…cardamom makes a lovely 5th spice girl!!
Made exactly aa recipe called. Loved the cardamom pop mixed with the right amount of sweetness. Poured into 6 cup muffin tin. Took an extra 10 mins (35 total but I opened the oven door 2x)
Made this as a loaf and cooked it at 375 degrees for 55 -60 minutes and it was perfect! Used one whole sugar pumpkin purée and also made fresh whipped cream in the vita mix-absolute heaven!! New family favorite!!