Guys. This is the pumpkin muffin dreams are made of! I cannot tell you how good they are with coffee – you just need to try it for yourself!
The pumpkin spice is so warm and comforting, especially as the temps are getting cooler. The coffee crumb has the best crunch and reinforces that pumpkin spice in the base. And the base is moist and delicious and I’ve made them so many times in the past week – we can’t stop eating them!
These muffins feel like they have a lot going on, but if you make them once you’ll see they’re not complicated and come together so fast. You don’t need anything special to make them either – you could get away with not even owning a whisk!
So first, we make the base. Dry ingredients, wet ingredients, whisk them together. Then the topping. A bunch of simple ingredients you’ll mush (v technical) together with your hands until you can form large chunks. Then, you crumble those chunks into your desired size. And guys – that means you can make these with those huge, huge chunks of coffee crumb we all love. (We all love that, right?)
These guys bake for 30 minutes and then you can dive in, though I definitely recommend letting them cool completely. I burned my mouth on the first batch!
Buttermilk Pumpkin Muffins with Pumpkin Spice Coffee Crumb Topping
Ingredients
Buttermilk Pumpkin Muffin Base
- 2 c all purpose flour
- 1 c sugar
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tbsp pumpkin spice
- 1 c buttermilk (low fat is fine)
- 1 large egg
- 3/4 c canned pure pumpkin (not pumpkin pie filling)
Pumpkin Spice Coffee Crumb Topping
- 1/3 c sugar
- 1/3 c brown sugar
- 1 tsp pumpkin spice
- 1/8 tsp salt
- 1 stick of butter, melted
- 1 3/4 c flour
- 2 1/2 tbsp corn starch
Instructions
- Preheat oven to 350. Line muffin tin with liners (I suggest the ones with the high sides, to keep the crumbs contained.); set aside.
- For the muffin base, combine all the dry ingredients, stir to combine, set aside.
- Combine wet ingredients and whisk until well combined.
- Add wet ingredients to dry ingredients, and mix until well combined. Set aside.
- To make crumb topping, combine all dry ingredients in a mixing bowl and set aside.
- Melt butter; add butter to dry ingredients.
- Using your hands, mix the butter and dry ingredients together until they start coming together. Squeeze the mixture into desired size chunks (I start with large chunks of crumb and then break them apart).
- To the lined muffin tin, add muffin mixture to just under the top of the muffin cavity (mine takes about 2 heaping spoon fulls, about 1/4c of the mixture).
- Add a generous portion of crumbs (scant 1/4c of the crumb mixture) to the filled muffin liners. You want the muffin to be well covered in crumb so that as the muffin expands the crumb still covers most of the top.
- Bake the muffins for 30 minutes or until a toothpick comes out clean. Remove liners and continue with remaining batter and crumb topping.
- Allow to cool completely before serving.
- Keep in an air tight container for 4-6 days.
