epicurious4.5
Triple Pumpkin Crumb Muffins
A PSL lover’s dream come true. Big, soft bakery-style pumpkin muffins with crunchy pumpkin seed streusel and lots of spice. Great with butter and coffee.
👥 12 Servings⏱️ Prep & Cook: 50 min👤 Shilpa Uskokovic📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●whisk
- ●oven
- ●spatula
📝 Preparation Steps
1
Streusel
2
Place a rack in middle of oven and preheat to 375°. Line cups of a standard 12-cup muffin pan with paper liners. Whisk ⅔ cup (100 g) coarsely chopped pumpkin seeds, ½ cup (63 g) all-purpose flour, ¼ cup (50 g; packed) light brown sugar, 1 tsp. pumpkin pie spice, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl to combine. Add 4 Tbsp. chilled unsalted butter, cut into ½" pieces, and, using your fingers, rub butter into dry ingredients until pea-size lumps form. Cover streusel and chill until ready to use.
. pumpkin pie spice1 Tbsp(230 g) unsweetened pumpkin purée1 cup(250 g) all-purpose flour2 cups. chilled unsalted butter, cut into ½" pieces4 Tbsp
3
Muffins and Assembly
4
Whisk 2 large eggs, 1½ cups (300 g; packed) light brown sugar, 1 cup (230 g) unsweetened pumpkin purée, ¼ cup extra-virgin olive oil, ¼ cup whole milk, 1 Tbsp. pumpkin pie spice, 1 Tbsp. vanilla bean paste or extract, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, and 4 Tbsp. melted unsalted butter in a large bowl until smooth, about ⏱️ 1 minute. Add 1½ tsp. baking powder and whisk vigorously until incorporated. Add 2 cups (250 g) all-purpose flour and fold in with a rubber spatula until just incorporated and no large dry streaks of flour remain (be careful not to overmix; batter will be lumpy).
large eggs2(230 g) unsweetened pumpkin purée1 cup(250 g) all-purpose flour2 cups½ cup (63 g) all-purpose flour½ cups (300 g; packed) light brown sugar1. pumpkin pie spice1 Tbsp. vanilla bean paste or extract1 Tbsp. Diamond Crystal or 1¼ tsp. Morton kosher salt2 tsp½ tsp. baking powder1
5
Lightly coat a #12 cookie scoop or ⅓-cup measure with nonstick vegetable oil spray and scoop batter evenly among cups of prepared pan (they will be full). Top batter with streusel (use all of it), then gently press onto surface to adhere.
(230 g) unsweetened pumpkin purée1 cup(250 g) all-purpose flour2 cupsNonstick vegetable oil spray
6
Bake until streusel is crisp and muffins spring back when lightly pressed with your fingers, 24–⏱️ 27 minutes. Transfer muffins to a wire rack and let cool in pan ⏱️ 5 minutes. Turn out onto rack and let cool slightly before serving with room temperature butter if desired. Do Ahead: Muffins can be baked 1 day ahead. Let cool completely. Store loosely covered at room temperature.
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