Pumpkin Muffins with Oat Crumble Topping

Name: Pumpkin Muffins with Oat Crumble Topping
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 12 muffins
Cuisine: Quebecois
Ingredients: 1 3/4 cup all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cloves; 1 cup pumpkin puree; 1/2 cup plain yogurt; 2/3 cup brown sugar (packed); 1/2 cup vegetable oil; 2 large eggs (room temperature); 1 teaspoon vanilla extract; 1/2 cup rolled oats; 1/2 cup all-purpose flour; 1/3 cup brown sugar (packed); 1/4 cup unsalted butter (melted)

40 min 12 muffins Easy

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Pumpkin Muffins with Oat Crumble Topping

Deliciously moist pumpkin muffins topped with a crunchy oat crumble, perfect for a cozy breakfast or indulgent snack.

Prep

15 min

Cook

25 min

Total

40 min

Servings

Difficulty

Easy

Pumpkin muffins are the quintessential autumn treat, bringing warmth and spice to your kitchen. These muffins are made extra special with a delectable oat crumble topping that adds a satisfying crunch. Whether you're looking for a comforting breakfast or a cozy afternoon snack, these pumpkin muffins fit the bill. Packed with pumpkin puree and aromatic spices, they are as nutritious as they are delicious.

Ingredients

Servings

Muffins

Oat Crumble Topping

Instructions

Preheat oven

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

Mix dry ingredients

In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.

Combine wet ingredients

In another bowl, mix pumpkin puree, yogurt, brown sugar, oil, eggs, and vanilla extract until smooth.

Combine wet and dry ingredients

Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.

Pro tip: Overmixing can result in dense muffins.

Prepare the crumble topping

In a small bowl, combine oats, flour, brown sugar, and melted butter. Mix until crumbly.

Pro tip: Use your fingers to mix for a better crumbly texture.

Fill muffin cups

Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the oat crumble over the top of each muffin.

Bake the muffins

Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the centre of a muffin comes out clean.

Pro tip: Rotate the muffin tin halfway through baking for even cooking.

Cool the muffins

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

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Tips & Tricks

<ul><li>Use canned pumpkin puree for convenience and consistent texture.</li><li>For a healthier option, replace half the flour with whole wheat flour.</li><li>Ensure the crumble is well mixed for an even crunch on each muffin.</li><li>Let the muffins cool completely before storing to prevent sogginess.</li></ul>

Serving Suggestions

Serve these pumpkin muffins warm with a dollop of butter or a drizzle of maple syrup for an extra touch of sweetness. They pair beautifully with a hot cup of coffee or tea. These muffins can be made ahead and stored in an airtight container for up to three days, or they can be frozen for up to a month. Just reheat in the oven for a fresh-from-the-oven experience.