Pumpkin Cardamom Crumb Muffins

Name: Pumpkin Cardamom Crumb Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12 muffins
Ingredients: Softened butter (or cupcake liners), for the pan; 3/4 cup/96 grams all-purpose flour; 1/2 cup/110 grams packed dark brown sugar; 1 teaspoon ground cardamom; 1 teaspoon ground cinnamon; Salt; 1/2 cup/113 grams unsalted butter, melted ( 1 stick); 1 1/4 cups/251 grams granulated sugar; 1/2 cup/125 milliliters vegetable oil; 1 teaspoon vanilla extract; 2 large eggs; 1 (15-ounce/425-gram) can pumpkin purée; 2 cups/256 grams all-purpose flour; 3 tablespoons pumpkin spice; 1 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon ground cardamom

By Dan Pelosi

Published Oct. 4, 2024

Pumpkin Cardamom Crumb Muffins — Rachel Vanni for The New York Times. Food Stylist: Samantha Seneviratne.

Total Time: 45 minutes
Prep Time: 20 minutes
Cook Time: 25 minutes
Rating: 5(934)
Comments: Read comments

This take on the classic pumpkin muffin happily makes room for cardamom in the pumpkin spice mix, which adds an extra layer of warm, peppery flavor. A small amount of cardamom is added to the muffin batter, but it’s in the buttery crumb topping where the cardamom really shines: Melted butter and sugar are combined with cardamom and cinnamon to make a spicy, crunchy crumb topping that enhances every bite. These muffins make a perfect fall breakfast treat with a cup of coffee and a cardigan.

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Ingredients

Yield:12 muffins

Softened butter (or cupcake liners), for the pan

For the Crumb Topping

¾cup/96 grams all-purpose flour
½cup/110 grams packed dark brown sugar
1teaspoon ground cardamom
1teaspoon ground cinnamon
Salt
½cup/113 grams unsalted butter, melted ( 1 stick)

For the Muffins

1¼cups/251 grams granulated sugar
½cup/125 milliliters vegetable oil
1teaspoon vanilla extract
2large eggs
1(15-ounce/425-gram) can pumpkin purée
2cups/256 grams all-purpose flour
3tablespoons pumpkin spice
1teaspoon baking soda
1teaspoon salt
½teaspoon ground cardamom

Ingredient Substitution Guide

Preparation

Step 1
Heat the oven to 375 degrees.
Step 2
Grease or line a 12-cup muffin tin.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.

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Ratings

5 out of 5

934 user ratings

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Comments

Lauren4 months ago

I made this in a loaf pan for easier transport to the office. Lowered the temp to 350 and baked for about 50-55 minutes. Delicious!

Jackie Pelosi4 months ago

So my neighbors have stopped me several times to tell me how delicious my son’s recipes are , upon making these I can’t believe how amazing they are . I would not change a thing. I used gluten free flour and they’re amazing

Ellen4 months ago

Used 1/2 the topping and it was plenty. Used 1/4 cup brown sugar and a little less than 1 cup granulated sugar. Used 1 1/2 TB of pumpkin spice mix. Perfect taste and texture. Will have to make another batch to use up the remaining topping...plan to add chopped walnuts.

GKB1 week ago

Can you substitute maple syrup for the sugar?

Emily1 month ago

Believe the hype! So good. I made them with whole wheat flour and they turned out great. I had the same overly buttery crumb situation and added about 1/2 c of rolled oats to my crumb topping, topping came out of the oven beautifully.

RunBakeEat1 month ago

I’ve made these about 5x, and each time they’ve looked and tasted like all the best colors and flavors of fall. I added 1 cup toasted and chopped walnuts to the batter and used less than a cup of granulated sugar. Perfect!

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