Pumpkin Crumb Muffins

Moist pumpkin muffins with a buttery crumb topping—perfect for fall mornings!

35 min Serves 12 Medium American

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These pumpkin crumb muffins start with a simple streusel made from flour, brown sugar, cinnamon, and cold butter. The muffin batter blends canned pumpkin, Greek yogurt, and warm spices for a tender crumb. Baked with a temperature adjustment trick, they come out perfectly domed and ready to enjoy.

Directions

Begin by heating your oven to 425°F. Set up a 12-cup muffin pan by adding liners and, if the liners aren't nonstick, give them a quick spritz with nonstick cooking spray.

For the streusel topping, mix together 1/3 cup flour, 1/3 cup brown sugar, and 1/2 teaspoon cinnamon in a small bowl. Use a pastry blender or two knives to cut in 3 tablespoons of cold butter until the mixture resembles coarse crumbs. Pop this in the fridge until you're ready to use it.

Now for the muffin batter: In a medium bowl, whisk together 2 cups flour, 2 teaspoons pumpkin pie spice, 1.5 teaspoons baking powder, and 1/4 teaspoon salt. In a separate large measuring cup or bowl, whisk together 1 cup canned pumpkin (that's exactly 1 cup, not a whole can), 1/2 cup Greek yogurt, 1/2 cup sugar (you can use up to 1 cup if you like them sweeter), 1/3 cup melted butter or oil, and 2 large eggs. Pour the wet ingredients into the dry and fold gently with a rubber spatula until just combined—be careful not to overmix!

Spoon the batter evenly into the prepared muffin cups, then sprinkle the streusel on top. Place the pan in the oven and immediately reduce the temperature to 400°F. Bake for 5 minutes, then—without opening the oven door—lower the temperature to 360°F and continue baking for another 15 to 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

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