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!
Delicious. And as others have said, one stick of butter is way too much. I had a lot of the topping left over. Plus, in my opinion, this muffin doesn’t need the topping. It could also be wonderfully enhanced with some texture from nuts. I used 2 tablespoons of pumpkin spice and not 3 and the flavor was perfect. Baked muffins for 39 minutes.
The muffins are gigantic. The tins aren't 2/3 full, they are heaped with muffin batter. I'll make 18 normal sized muffins next time.
These came out absolutely delicious. Love the added crunch of the crumb topping. The cook time was perfect (I cooked for exactly 25 minutes) and they came out perfectly moist. Be sure to enjoy warm. They were also very easy to make! They’re not overly sweet so if you want to be a little extra, I’d even top with a drizzle of a powdered sugar glaze for added sweetness.