Pumpkin Crumb Muffins with Chocolate
These moist, fluffy pumpkin muffins are just what you need to get you going in the morning. The prep is very simple, and they're gluten-free! Makes 9 large muffins or 10 standard muffins.
Ingredients
Muffins
- cooking spray or oil for greasing pan
- 210 grams (1 1/2 cups + 2 tablespoons) gluten-free baking blend, see note 1
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 180 grams (3/4 cup) pumpkin puree , (make sure it's not the pumpkin pie blend)
- 155 milliliters (2/3 cup) whole milk
- 220 grams (220g) (1/2 cup) honey , (or any sweetener)
- 70 grams (1/3 cup) coconut oil, melted (olive oil also works)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 115 grams (115g) (4 ounces) bittersweet chocolate baking bar, roughly chopped
Crumb Topping
- 1 tablespoon unsalted butter, melted
- 2 tablespoons gluten-free flour blend
- 2 1/2 tablespoons turbinado sugar
- 1/2 teaspoon cinnamon
Instructions
- Preheat oven to 350ºF (175ºC). Grease 9 or 10 muffin cups in your pan. If you want larger muffins, grease 9 cups. Set pan aside.
- In a medium bowl, mix flour, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt together. In a larger bowl, mix pumpkin, milk, honey, oil, eggs, and vanilla. Gradually incorporate dry ingredients to the pumpkin mixture. I like adding my flour in batches: I add about 1/3 of the flour, stir until ingredients are combined, and repeat 2 more times. Fold in chopped chocolate chunks.
- Fill 9 muffin cups to the top, or 10 cups 3/4 of the way full.
- Wipe down the bowl you used for dry ingredients and add the ingredients for the crumb topping. Using your hands, break up the butter and mix the ingredients together. The mixture should look and feel like wet sand. Sprinkle crumb topping on all the muffin cups.
- Bake for 24 to 26 minutes, or until the edges of the muffin tops are slightly browned.
- Let the muffins cool in the pan for 5 minutes before taking them out to cool on a plate or rack. Store muffins in an airtight container in room temperature for a few days or freeze them for a few months.
Notes
- I used the gluten-free flour blend from Minimalist Baker, and I LOVED how texture of the muffins turned out. I added 2 teaspoons of xanthum gum to the blend for binding purposes. If you're not quite committed to making your own gluten-free flour, no problem! Bob's Red Mill's Gluten-Free 1-to-1 Baking Flour works too. If you are not gluten free, whole wheat pastry flour or all-purpose flour works with this recipe.
- If you don't care for the crumb, at the very least, you should sprinkle a bit of turbinado sugar on top of the muffins. They add a phenomenal crunchy texture.
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