High Altitude Pumpkin Crumb Cake Muffins
These pumpkin crumb cake muffins are soft, moist, tender and fluffy, topped with buttery streusel crumbs.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
Streusel Topping
- 6 tbsp (85g) unsalted butter, melted
- 1 cup (130g) all-purpose flour, spooned and leveled
- ½ cup (80g) dark brown sugar, lightly packed
- ¼ cup (54g) granulated sugar
- ¼ tsp ground nutmeg
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Muffin Batter
- 1 cup (244g) canned pumpkin puree (not pumpkin pie filling)
- ½ cup (108g) granulated sugar
- ½ cup (80g) dark brown sugar, lightly packed
- ½ cup (112g) vegetable oil (or melted unsalted butter)
- ½ cup (135ml) whole milk
- 2 (110g) large eggs
- 1 tsp vanilla extract
- 2 cups (260g) all-purpose flour, spooned and leveled
- 1 tbsp (8g) corn starch
- 1 tsp baking soda
- ¼ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
Instructions
Streusel Topping
- Preheat the oven to 400 F, and line a standard-sized muffin pan with 12 paper liners. Lightly spray the liners with non-stick baking spray, to easily release the muffins, and spray the top of the muffin pan, too.
- In a bowl, combine all the streusel ingredients with a fork until moistened and crumbly. Set aside.
Muffin Batter
- In a large bowl, whisk together the pumpkin, sugars, oil or butter, milk, eggs and vanilla.
- Separately, whisk together the flour, corn starch, baking soda, salt and spices.
- Add the dry ingredients to the wet and mix together with a spoon, just until all the dry ingredients are incorporated.
- Divide the batter between the muffin cups; they will be fairly full.
- Generously sprinkle the streusel crumbs over the batter and lightly press the crumbs into the batter. It might seem like too much crumb topping, but after the batter puffs up, crumb topping will be perfectly distributed over the top of each muffin.
- Put the muffins in the oven and immediately turn the temperature down to 375 F. Bake the muffins on the center oven rack for about 22 minutes, until a cake tester or toothpick comes out clean, or with moist crumbs.
- Cool the muffins in the pan for 5 minutes, then carefully remove and set on a wire cooling rack. Cool for 10-15 minutes, and serve warm.
Notes
These muffins are fantastic leftover, and stay moist, soft and fresh tasting for days. Because they are so good leftover, I often bake them the night before, let them cool completely, and then store them in tupperware for breakfast the next morning.
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