Pumpkin Crumble Muffins

@lovevivvwhite chocolate chip pumpkin crumble muffins!! these are my favorite crumble muffins to make (even more than my apple one🤭) they turned out SO fluffy and sweet and perfect, other than me forgetting to toss the chocolate chips in flour🫠 anyways hope you enjoy this delish recipe!!! Ingredients: Cinnamon Crumble - 1/2 cup all-purpose flour - 1/3 cup light brown sugar - 1/4 tsp ground cinnamon - 4 tbsps butter, cut in small cubes Pumpkin Muffins - 4 large eggs - 1 2/3 cups granulated sugar - 1 cup melted butter - 15 oz pure pumpkin - 2 cups all-purpose flour - 2 tsps baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - 1 tsp pumpkin pie spice - 1 tsp salt - 1 cup white chocolate (or you can use more!) + 1-2 tbsps flour Directions: - Preheat oven to 350℉ and spray either a muffin tin or loaf pan. I used a 12-count muffin tin and a loaf pan! Cinnamon Crumble - Combine all the crumble ingredients in a small bowl and using your fingers, mix together until it resembles coarse wet sand. Set aside. Pumpkin Muffins - In a small bowl, toss the white chocolate chips in a couple tablespoons of flour until covered. Set aside. - In a large bowl, add eggs, sugar, butter, and pumpkin. Beat until combined. - In a separate bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt. - Add half of the dry ingredients into the wet ingredients and beat together. Add the other half and mix until combined.  - Fold in the white chocolate chips. - Pour into the prepared baking dish and sprinkle the cinnamon streusel over top. - Cook for 30-38 minutes or until an inserted toothpick comes out clean. Let the muffins cool completely on a cooling rack. - Optional: add a glaze after muffins have cooled. 
 #fallbaking #bakingszn #pumpkinspice #pumpkinseason #baking #pumpkincrumble

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Ingredients:

Cinnamon Crumble

• 1/2 cup all-purpose flour

• 1/3 cup light brown sugar

• 1/4 tsp ground cinnamon

• 4 tbsps butter, cut in small cubes

Pumpkin Muffins

• 4 large eggs

• 1 2/3 cups granulated sugar

• 1 cup melted butter

• 15 oz pure pumpkin

• 2 cups all-purpose flour

• 2 tsps baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1 tsp salt

• Optional: 1 cup white chocolate (or you can use more!) + 1-2 tbsps flour

Directions:

• Preheat oven to 350℉ and spray either a muffin tin or loaf pan. I used a 12-count muffin tin and a loaf pan!

Cinnamon Crumble:

• Combine all the crumble ingredients in a small bowl and using your fingers, mix together until it resembles coarse wet sand. Set aside.

Pumpkin Muffins:

• In a small bowl, toss the white chocolate chips in a couple tablespoons of flour until covered. Set aside.

• In a large bowl, add eggs, sugar, butter, and pumpkin. Beat until combined.

• In a separate bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt.

• Add half of the dry ingredients into the wet ingredients and beat together. Add the other half and mix until combined. 

• Fold in the white chocolate chips.

• Pour into the prepared baking dish and sprinkle the cinnamon crumble over top.

• Cook for 30-38 minutes or until an inserted toothpick comes out clean. Let the muffins cool completely on a cooling rack.

• Optional: add a glaze after muffins have cooled.