with Crumble Topping

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These Spiced Pumpkin Muffins with Crumble Topping are the perfect winter bake. The muffins bake up soft and light, with a tender crumb that stays beautifully moist thanks to the pumpkin. There’s a gentle pumpkin flavour in each bite, followed by the warm, familiar notes of spice that make them feel cozy and comforting.
I strongly suggest roasting your own pumpkin. It takes a little longer but is worth it to get that extra roasted flavour; paired with the spices weaving through, each bite is an inviting, deeply flavourful mouthful. As they bake, the crumble topping does exactly what it should, baking into golden, crunchy pieces that contrast the pillowy muffins underneath. The oats add texture, while the toasted pumpkin seeds bring a subtle nuttiness and extra crunch.
These muffins are perfect for a slow, cold morning or an afternoon treat with a cup of tea. They can be enjoyed warm, but I recommend waiting until the next day if you can resist, when the flavours have had time to mature. Soft, gently spiced, and finished with that irresistible crumble topping, these Spiced Pumpkin Muffins are the kind of bake you’ll want on a cold winter’s day for some extra warmth.
See also my Biscoff Banana Muffins or my Spiced Pumpkin Cake.
Serves: 5
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Prep: 25 minutes
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Cooking: 24 minutes
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Total: 49 minutes

Ingredients

Muffins:
  • 3/4 cup pumpkin, roasted and puréed (from the can also works)
  • 1 egg
  • 1/3 cup neutral oil
  • 1 tsp vanilla
  • 1 cup plain flour
  • 6 tbsp brown sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • Pinch salt
  • 1 tsp cinnamon
  • 1/4 tps nutmeg
  • 1/4 tsp ground ginger
Crumble Topping:
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 2 tbsp plain flour
  • Pinch of salt
  • 1/2 tsp cinnamon
  • 2½–3 tbsp cold butter, cubed
  • 2 tbsp pumpkin seeds, toasted and cooled

Method

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with 5 liners
  2. In a bowl, whisk together the roasted pumpkin purée, egg, oil, and vanilla until smooth and well combined.
  3. In a separate bowl, whisk together the plain flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger. Set aside.
  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix, the batter should be thick but smooth.
  5. Spoon the batter evenly between the prepared muffin liners. I made 5 large muffins. You can split the batter to make more muffins; you will need to adjust the cooking time
  6. In a small bowl, mix the brown sugar, oats, flour, salt and cinnamon. Add the cold butter and rub it in with your fingertips until the mixture resembles coarse crumbs with a few larger clumps. Then add in the cooled toasted pumpkin seeds
  7. Spoon the crumble topping evenly over each muffin, gently pressing it on, so it sticks.
  8. Bake for 20–24 minutes, or until the tops are golden and a skewer inserted into the centre comes out with a few moist crumbs.
  9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.