Pumpkin Cardamom Crumb Muffins
Published October 3, 2024
Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.
- 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
FOR THE CRUMB TOPPING
¾ cup/96 grams all-purpose flour
½ cup/110 grams packed dark brown sugar
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
Salt
½ cup/113 grams unsalted butter, melted ( 1 stick)
FOR THE MUFFINS
1 ¼ cups/251 grams granulated sugar
½ cup/125 milliliters vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce/425-gram) can pumpkin purée
2 cups/256 grams all-purpose flour
3 tablespoons pumpkin spice
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cardamom
Nutritional analysis per serving
57 grams carbs; 55 milligrams cholesterol; 421 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 7 grams saturated fat; 20 grams fat; 2 grams fiber; 295 milligrams sodium; 5 grams protein; 31 grams sugar
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!
I highly recommend making the NYTC’s Pumpkin Spice mix and grinding the spices yourself for this recipe. Wow! What a difference from store bought Pumpkin Spice mix. So much more flavorful. Cardamom was a nice compliment
LOVE Cardamon! My daughter is visiting and eats only gluten-free baked goods. I had hazelnut flour in the house and used 1 c of hazelnut and 1 c of gluten-free flour and it was delicious and light. I was out of vanilla and substituted lemon extract. I had to bake for 31 instead of 25 minutes. Next time, I'll make and use only half of the crumb topping.
Good! Could even up the cardamom a smidge. In the crumble, added 1/2 c. oats and used 1/2 c. flour. Try 6T butter next time. It was good as-is, but might not hurt to cut some fat. Cut sugar in batter by 1/2 cup. Still plenty sweet. Could cut sugar to 1/2 cup next time. See what that does to the texture. Would add raisins and nuts to the batter next time.