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Pumpkin Chai Crumble Muffins

5 from 1 vote
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Ingredients

  • 2 cups all-purpose or whole wheat pastry flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 cup pumpkin puree
  • 2/3 cup milk
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract

crumble

  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups all-purpose or whole wheat pastry flour

Instructions 

  • Preheat the oven to 350 degrees F. Line a muffin tin with liners.
  • In a large bowl, whisk together the flour, sugar, baking soda, ginger, cinnamon, cardamom, cloves, allspice and salt. In a smaller bowl, whisk together the egg, pumpkin, milk, coconut oil and vanilla. Add the wet ingredients to the dry, mixing with a large spatula until just combined. Do not overmix! Use an ice cream scoop or 1/4 cup measure to evenly scoop the batter into the muffin liners. Top each with a tablespoon or 2 of the crumble mixture.
  • Bake the muffins for 15 to 18 minutes, or until the tops are set. Let cool slightly before serving.

crumble

  • To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or paste. This is what you want! Sprinkle the crumb on top of the muffins, covering the batter completely.

Notes

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