Pumpkin Cardamom Crumb Muffins

PUMPKIN CARDAMOM CRUMB MUFFINS by Dan Pelosi for the NY Times

Total Time: 45 minutes

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield:12 muffins

Ingredients

  • Softened butter (or cupcake liners), for the pan

For the Crumb Topping

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

For the Muffins

    • 1 ¼ cups granulated sugar
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • 2 large eggs
    • 1 (15-ounce) can pumpkin purée
    • 2 cups all-purpose flour
    • 2 Tablespoons pumpkin spice (Original recipe calls for 3 Tablespoons. We don’t like it as spicy and reduced it to 2, but if you like it spicier, add the full 3 Tablespoons.)
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • ½ teaspoon ground cardamom

Preparation

  1. Heat the oven to 375 degrees.
  2. Grease or line a 12-cup muffin tin.
  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.
  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.
  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.
  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 or can be frozen.