Pumpkin Cardamom Muffins
Bring on the season of baking! My Pumpkin Cardamom Muffins are a tender, delightfully pumpkin pie-spiced, sweet, crumbled-top treat that’s perfect for fall!
Add some from scratch flair with Homemade Pumpkin Puree!
Hands down, THE muffin recipe of the fall in our house! My new Pumpkin Cardamom Muffins were a really fun one to create and my husband and mom loved all of the recipe testing as each batch were happily gobbled up! That’s because these muffins have a soft tender crumb, explosion of warm fall spices (thanks to our Homemade Pumpkin Pie Spice), and while the muffin itself is just the right amount of sweet, the spiced brown sugar crumble topping adds the right amount of flavor and extra spiced sweetness that these sweet fall brunch (or any time of the day!) treats need. Trust me, if you’re all in everything Pumpkin Pie Spice, you’re going to love these!
Ingredients Needed
- Pumpkin Puree – Canned or homemade, whatever you have! But just be sure that it’s the puree and not the pie mix!
- Flour – For the muffin and for the crumble! You can make these gluten-free by using a 1:1 gluten free flour.
- Sugars – White for the muffin and brown for the crumble.
- Maple Syrup – Just enough to add some natural sweetness and subtle complementary maple flavors.
- Butter and Olive Oil – For the muffin we actually use olive oil because I love how it adds just the tiniest bit of a savory note with the pumpkin (and some added nutrition), and then we use butter for the crumble.
- Eggs, Baking Powder, Salt, Vanilla Extract – All key ingredients for the base of the muffin.
- Pumpkin Pie Spice and Ground Cardamom – While the pumpkin puree may be the heart of these muffins, these warming fall spices are the pulse of them! While I prefer these with my homemade pumpkin pie spice blend, they are still delightful with a store-bought blend.
SO Easy to Make
I love how easy these Pumpkin Cardamom Muffins come together! No special equipment, or a ton of time is needed. I like to make the crumble topping first and set that aside. This is such a lovely, sweet, spiced crumble that once all mixed, makes just enough to give each muffin a hearty helping!
Once that crumble is done and set aside, it’s time for the soft tender muffin. Just a whisk of the wet ingredients and white sugar, a mix of the dry ingredients, and then a fold of it all together.
Fold Together – Don’t Overmix!
An important step to fluffy muffin making is gently folding together the wet and dry ingredients until they’re just combined. This means just until the flour is fully incorporated because overmixing will activate the gluten mix out the air that creates that beautiful light and fluffy muffin crumb.
With everything prepped, then it’s just time to fille your muffin tin with the batter and top with the crumble!
Pro Tip: Add the crumble and then give it a very gentle little tap to help the crumble stick to the batter.
Baked and done!
Pumpkin Cardamom Muffins!
I just love that crumble topping!
You Also Might Like
- Homemade Pumpkin Puree
- Pumpkin Oatmeal Cookies
- Homemade Pumpkin Pie Spice
- Pumpkin Mac n Cheese
- Easy Chocolate Chip Pumpkin Cookies
- Pumpkin Pie Spiced Snickerdoodles
- Chai Latte Bread Pudding
Look at how tender those muffins are! The pumpkin and oil keep them so incredibly moist and delicious and the Pumpkin Pie Spice and Cardamom give them those undeniable Fall flavors!
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Pumpkin Cardamom Muffins
Equipment
- oil spray optional
Ingredients
- 1 1/2 cups pumpkin puree 15 oz
- 1/4 cup olive oil
- 1/4 cup maple syrup
- 2 eggs
- 1 tsp vanilla extract
- 1/2 +1 cup + tablespoon white sugar 115 g
- 2 1/4 cups all purpose flour 290 g
- 3 tablespoons pumpkin pie spice 18 g
- 1 teaspoon baking powder 5 g
- 1 teaspoon ground cardamom 3 g
- 3/4 teaspoon salt 3 g
Crumble
- 1/3 + 2 cup + tablespoons all purpose flour 67 g
- 1/4 cup salted butter
- 1/4 cup sugar 69 g
- 2 teaspoons pumpkin pie spice 5 g
- 1/2 teaspoon ground cardamom 1 g
Instructions
- Preheat Oven: Preheat the oven to 425℉. Grease a muffin tin (or fill cups with liners) and set aside.
- Create Crumble: Melt butter in a medium sized bowl. Add flour and spices to a small bowl and mix. Add sugar to the melted butter, mix, and then add the spiced flour mixture, mixing until it is all combined and it crumbles between your fingers but it not wet or pasty. Set aside.
- Mix Batter: In a large bowl, add eggs, oil, pumpkin puree, maple syrup, vanilla extract, and white sugar. Whisk to break up the eggs and mix all of the ingredients together. In another bowl, add the flour, baking soda, salt, and spices and mix. Add the flour to the wet ingredients, folding it all together so it is all just incorporated.
- Fill Tin: Use a large spoon and add batter to the muffin tin, almost filling each cup. Add crumble on top of the batter, filling up the rest of the cup. Very gently press the crumble on top so that it sticks to the wet batter.
- Bake: Bake in the oven in the middle rack at 425℉ for 5 minutes then turn down the heat to 350℉ and bake for another 15-17 minutes or until a tester pulls clean.
- Cool: Let cool in tin for 5 minutes and then remove and serve and enjoy warm or let finish cooling on a cooling rack.
