Posted by Annie Rowland on Oct 17th 2024
Pumpkin Cardamon Crumb Muffins
Pumpkin & cardomom star in this delicious & easy muffin recipe.
Nothing smells better on an autumn day than a pumpkin recipe baking in the oven!
Recipe by Dan Pelosi
Ingredients
For the crumb topping:
- ¾ cup all-purpose flour
- ½ cup packed dark brown sugar
- 1 teaspoon ground cardamom
- 1 teaspoon ground cinnamon
- Salt
- ½ cup unsalted butter, melted ( 1 stick)
For the muffins:
- Softened butter (or cupcake liners) for the muffin pan
- 1¼ cups grams granulated sugar
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 (15-ounce) can pumpkin purée
- 2 cups all-purpose flour
- 3 tablespoons pumpkin spice
- 1 teaspoon baking soda
- 1 teaspoon salt
- ½ teaspoon ground cardamom
Instructions
- Heat the oven to 375 degrees.
- Grease or line a 12-cup muffin tin.
- Make the crumb topping: Whisk together the flour, brown sugar, cardamom, cinnamon and a pinch of salt. Add the melted butter and mix with a fork until large, solid chunks form. Set aside.
- Prepare the muffins: In a large bowl, whisk together the granulated sugar, vegetable oil and vanilla extract. Add eggs and pumpkin puree and whisk to combine.
In a separate bowl, whisk together all-purpose flour, pumpkin spice, baking soda, salt and cardamom. Add the dry ingredients to the wet ingredients and stir to combine.
- Evenly divide the batter among the muffin cups. Evenly top the batter with crumb topping, gently pressing the crumbs into the batter. Bake for 25 minutes, until muffins are springy to the touch and a toothpick inserted in the center comes out clean. Set the pan on a wire rack to cool. Serve warm or at room temperature. Store in an airtight container at room temperature for up to 4 days.
