Pumpkin Crumb Muffins
 
Prep time
Cook time
Total time
 
Soft Pumpkin Muffins Topped with a Spiced Graham Cracker Crumb Topping
Author:
Recipe type: Breakfast
Serves: 9 muffins
Ingredients
  • ½ stick unsalted butter, room temperature
  • ⅓ cup sugar
  • ¼ cup packed brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ¼ cup milk
  • ¾ cup 100% pure canned pumpkin
  • 2 cups flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 2 tsp pumpkin pie spice
  • ¼ tsp ground cloves
  • ¼ cup raisins
  • ¼ cup dry-roasted almonds, chopped (optional)
  • ½ cup graham cracker crumbs
  • 2 tbsp melted butter
  • ¼ cup sugar
  • ½ tsp pumpkin pie spice
Instructions
  1. Re-hydrate the raisins in just enough water to cover the raisins and set aside.
  2. Blend the ½ stick butter, ⅓ cup sugar, ¼ cup brown sugar, egg, vanilla extract, milk, and pumpkin together in a mixing bowl using an electric mixer on low-medium speed. You should see small chunks of butter in the mixture, and that’s perfect!
  3. Sift the flour, baking powder, salt, 2 tsp pumpkin pie spice, and ground cloves together into a separate bowl.
  4. Stir the flour mixture into the pumpkin mixture until all is combined well.
  5. Drain the water from the raisins, and discard the water. Fold the raisins and nuts into the batter.
  6. Fill each cup of a greased muffin pan about ⅔ of the way from the top with the batter.
  7. Toss the graham cracker crumbs, ¼ cup sugar, ½ tsp pumpkin pie spice, and melted butter together.
  8. Top each cup of pumpkin muffin batter with about 1 tbsp of the crumble mixture.
  9. Bake on 350 degrees Fahrenheit for about 15-18 minutes, or until a toothpick comes out clean after being inserted into the center of the muffin.
  10. Allow the Pumpkin Crumb Muffins to cool in the pan for about 5-10 minutes, then transfer to a cooling rack.
  11. Time to butter-up your muffins and enjoy!
Recipe by Slyh in the Kitchen at https://www.slyhkitchen.com/2015/08/15/pumpkin-crumb-muffins/