Pumpkin Crumble Muffins

By Chef Megan Joy / September 26, 2012

Last night when I heard the rain on my roof, I had a feeling we’d be seeing some white this morning on the mountains. And I was right.

I love when the mountains have snow in the early summer and fall, because they contrast so beautifully with the trees, whether they are green or yellow. Such a horrible life it is staring at them everyday.

The snowy tops and chilly weather are a big change from where I was earlier this week. As one last ‘hurrah’ of summer, a group of us spent a few days on a houseboat on Lake Powell. It’s basically one enormous lake in the middle of the Utah/Arizona desert. Spectacular canyons and rock formations line the lake and the temperatures were still in the high 80’s with lots of sunshine. We had a great time.

But now, back in Vail, as the cooler temps have moved in I’ve found myself using lots of pumpkin in my pastries for Yeti’s Grind in Vail Village. I could eat pumpkin baked goods year-round, but this time of year is when they really taste exceptional.

This pumpkin muffin recipe is originally from The Smitten Kitchen, and I love it because the muffin is moist and tender without being too oily or heavy. I make a hazelnut crumb topping for mine that I like to scatter on top before they go into the oven.

Wrap them well, then enjoy one on a chilly morning, looking out at the dusting of snow as you clasp a steaming cup of coffee…

How to make this high altitude adjusted recipe:
Pumpkin Crumble Muffins
adapted from The Smitten Kitchen

5.0 from 2 reviews
Pumpkin Crumble Muffins
Recipe type: High Altitude Baking
  • For Muffins:
  • ⅓ cup safflower or canola oil
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ cups all-purpose flour
  • For Topping:
  • 1 stick (4 oz) unsalted butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup all-purpose flour
  • ½ cup ground hazelnuts
  • 1 teaspoon ground cinnamon
  1. Preheat your oven to 350 F.
  2. Grease a 12-compartment muffin tin.
  3. In a medium bowl combine the oil, canned pumpkin, eggs, spices, salt, sugar, and vanilla.
  4. Add the baking powder, baking soda, and flour, then fold until just combined.
  5. Portion batter into muffins cups and cover with the crumble topping.
  6. Bake for 12-15 minutes until the tops spring back lightly when touched.
  7. For the topping:
  8. Melt the butter, then add the sugars, flour, hazelnuts, and cinnamon. Mix until the flour is moistened and the mixture presses easily into crumbs. You will have some leftover, simply refrigerate it and use again another time.
Note: This recipe is adjusted for high altitude baking. To make at sea level, increase sugar to 1 1/4 cups, baking powder to 1 teaspoon, and baking soda to 1/2 teaspoon.

About the author

Chef Megan Joy

Deb - September 29, 2012

Spectacular photos! There is no turning back, autumn has arrived! The irresistible pumpkin muffins are lovely, they mirror the fall colors of your photos. I’m charmed!

kelley {mountain mama cooks} - October 2, 2012

I love this time of year! The colors are gorgeous as the weather slowly turns colder and it means snowboarding season is just around the corner!!! Beautiful muffins- I want to curl up next to the couch with a hot cup of coffee and one (or 4) of these!

Ellen - October 9, 2012

I just made these muffins this morning. YUM! This recipe is definitely part of the Keeper file. Thanks so much for sharing it!

How to make a recipe at high altitude baking for pumpkin crumb bars — High Altitude Bakes - October 11, 2012

[…] for other delicious forms of pumpkin and squash? Check out my posts on Pumpkin Crumble Muffins and Vanilla-Scented Butternut Squash […]

MeganZ - October 14, 2013

I loved how these turned out last time I made them, and now I want to make them as mini-muffins. Would I need to make any changes except for the baking time? I guess it will make 24, or likely more.

    Chef Megan Joy - October 14, 2013

    Megan, you are correct in that the only thing different will be the baking time. Bake till the tops are springy and no longer look wet.

      MeganZ - October 15, 2013

      Love, love, love this recipe! I love how the crumble topping makes them look “professional.” I haven’t found hazelnuts here in Central America so I used almonds and they work great. Got 24 mini-muffins and 6 full-sized ones. Thanks!

Dena Gillis - October 26, 2015

Made these for the high school mountain bike team this weekend for the state meet and they were devoured very quickly! Yum! What kind of muffin tin do you use? Your muffins have a different shape, the pictures look as if they have they have straight instead of sloped sides.

Dawn - November 25, 2015

Love these muffins! I live at 7000 ft and needed to add 5 more minutes to the baking time (18-20 min) as they were not quite ready at 15 min. I was wondering how you store them and for how long?

    Chef Megan Joy - November 25, 2015

    Hi Dawn, I like to store these in an airtight container. They stay fresh for several days, if they last that long in our house!

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