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Pumpkin Crumb Muffins

Pumpkin Crumb Muffins with Irresistible Cardamom Crunch

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Delight in these Pumpkin Crumb Muffins, enriched with cardamom and perfect for cozy gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2.5 cups All-Purpose Flour Can substitute with a gluten-free flour blend.
  • 0.75 cups Brown Sugar Consider coconut sugar for a healthier option.
  • 1.5 teaspoons Baking Powder A leavening agent.
  • 0.5 teaspoon Baking Soda Works with pumpkin.
  • 1.5 tablespoons Ground Cinnamon Pumpkin spice mix can be used.
  • 1 teaspoon Ground Nutmeg A pinch of mace can be substituted.
  • 0.25 teaspoon Ground Cloves Optional or swap with more cinnamon.
  • 0.5 teaspoon Ground Ginger Fresh ginger works wonders for added brightness.
  • 1 cup Pumpkin Puree Use homemade or canned.
  • 1 cup Vegetable Oil Applesauce can be a lower-fat substitute.
  • 1.33 cups Sugar Adjust to taste.
  • 0.5 teaspoon Salt Enhances flavor.
  • 3 large Eggs Can use flax eggs for a vegan option.
For the Cardamom Crumb Topping
  • 0.5 cup All-Purpose Flour Use whole wheat for added fiber.
  • 1 teaspoon Cardamom Increase for more intense flavor.
  • 0.25 cup Brown Sugar Coconut sugar can also be used.
  • 0.25 cup Melted Butter Swap with vegetable oil for dairy-free.

Equipment

  • muffin tin
  • Mixing bowls
  • whisk
  • Spatula
  • measuring cups
  • measuring spoons

Method
 

Step‑by‑Step Instructions for Pumpkin Crumb Muffins
  1. In a medium bowl, combine ½ cup flour, 1 teaspoon cardamom, and ¼ cup brown sugar. Mix in ¼ cup of melted butter until crumbly.
  2. Preheat oven to 325°F (163°C) while preparing the batter.
  3. In a large bowl, sift together 2½ cups flour, 1½ teaspoons baking powder, ½ teaspoon baking soda, 1½ tablespoons cinnamon, 1 teaspoon nutmeg, ¼ teaspoon cloves, and ½ teaspoon ginger.
  4. In another bowl, mix 1 cup pumpkin puree, 1 cup oil, 1⅓ cups sugar, ½ teaspoon salt, and 3 eggs until smooth.
  5. Fold dry ingredients into wet ingredients until just combined; batter should be slightly lumpy.
  6. Fill muffin pan ¾ full and sprinkle with crumb topping.
  7. Bake for about 25 minutes, checking for doneness with a toothpick.
  8. Allow muffins to cool in the pan for 10 minutes then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 0.5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Use quality pumpkin puree and avoid overmixing for fluffy muffins. Ensure proper cooling to maintain texture.

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