Pumpkin White Chocolate Muffins with Crumb Topping
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Pumpkin White Chocolate Muffins

Pumpkin White Chocolate Muffins with Crumb Topping- you get that crunchy topping and a deliciously moist and perfectly spiced muffin.
Prep Time15 mins
Cook Time17 mins
Total Time32 mins
Course: Breakfast & Lunch, Sweets
Cuisine: American
Servings: 15 muffins


Pumpkin White Chocolate Muffins

  • 300 gr flour 10.5 oz
  • 1 tbsp baking powder
  • 1 tsp baking soda
  • 1 tbsp pumpkin pie spice see link in notes*
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 130 gr butter it will be approx 105 gr once browned
  • 200 gr brown sugar
  • 2 eggs
  • 250 ml pumpkin puree 1 cup
  • 125 ml milk 1/2 cup
  • 1 tbsp vanilla extract
  • 100 gr white chocolate chips or chopped. more is also fine

Spiced Crumb Topping

  • 1.5 tbsp granulated sugar
  • 1 tbsp brown sugar
  • 1 tbsp flour
  • 1/4 tsp pumpkin spice or cinnamon
  • 0.5-1 tbsp butter cubed


  • Pre-heat oven to 220C (430F). Add cupcake liners into a cupcake tin.
  • Mix all the dry ingredients in a large bowl: flour, baking powder, baking soda, spices, salt and chopped white chocolate. If you wish to add more white chocolate to the top, reserve some (or add more!).
  • Brown the butter: Cube butter into smaller pieces so it melts evenly. Melt on medium low until it smells nutty. It will become bubbly, but just keep going. Use a light colored pan to see the browning. Stir occasionally. It takes somewhere between 5 to 10 minutes. Let it cool slightly but not set.
  • Mix all the wet ingredients in another bowl: the cooled brown butter, brown sugar, eggs, pumpkin puree, milk and vanilla extract.
  • Using a spatula, fold the wet ingredients into the bowl with the dry ingredients. Do not overmix, just until it's smooth and free of flour lumps.
  • Make the crumb topping: cube butter and add all the ingredients to a small bowl. Using two forks, mash everything together until the butter is in pea sized pieces or smaller.
  • Fill the cupcake tins with batter up to the brim. This makes a nice dome to the muffins. Sprinkle with more white chocolate and the spiced crumb topping.
  • Bake first on 220C (430F) for 5 minutes, then reduce to 190C (375F) for 12 minutes.
  • Drizzle with a mix of cream cheese and powdered sugar, if desired.


Did you make it? TagĀ @thegingerwithspice/#gingerwithspice on Instagram, I'd love to see!
Author: Stine Mari from Ginger with Spice