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Costco Copycat Crumb Pumpkin Muffins

Costco Copycat Crumb Pumpkin Muffins for Cozy Mornings

Delicious Costco Copycat Crumb Pumpkin Muffins made for cozy mornings, delivering a taste of autumn with a high-protein twist.
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Prep Time 5 minutes
Cook Time 28 minutes
Total Time 33 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free option.
  • 1 teaspoon Baking Soda Check for freshness.
  • 1 teaspoon Cinnamon Replace with pumpkin pie spice for an extra twist.
  • 1 teaspoon Pumpkin Pie Spice Can be omitted.
  • 1/2 teaspoon Salt Sea salt is a great substitute.
  • 1/2 cup Canola Oil Melted coconut oil is a flavorful alternative.
  • 1 cup Sour Cream Greek yogurt can be used as a substitute.
  • 1/2 cup Buttermilk Regular milk mixed with vinegar can be used.
  • 1/2 cup Dark Brown Sugar Light brown sugar is a suitable swap.
  • 1/2 cup Granulated Sugar Consider reducing for less sweetness.
  • 2 large Eggs No substitutions recommended.
  • 1 cup Canned Pumpkin Avoid using pumpkin pie filling.
For the Crumb Topping
  • 1/2 cup All-Purpose Flour Same notes apply as above for best results.
  • 1/4 cup Granulated Sugar Brown sugar boosts flavor.
  • 1/4 cup Brown Sugar Light or dark brown sugar will work.
  • 1 teaspoon Cinnamon Adjust quantity to suit your taste.
  • 1/4 cup Butter Melted butter provides optimal texture.

Equipment

  • Jumbo Muffin Pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a Jumbo Muffin Pan with liners or nonstick spray.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In a separate bowl, mix the canola oil, sour cream, buttermilk, dark brown sugar, granulated sugar, and eggs until smooth.
  4. Gently fold the dry mixture into the wet ingredients along with the canned pumpkin until there are no visible streaks of flour.
  5. Pour the muffin batter into prepared muffin liners, filling each about two-thirds full.
  6. In a small bowl, mix the all-purpose flour, granulated sugar, brown sugar, cinnamon, and melted butter until crumbly.
  7. Sprinkle the crumb topping over the muffin batter in each cup and bake for 23-28 minutes.
  8. Allow muffins to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1muffinCalories: 250kcalCarbohydrates: 33gProtein: 4gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 37mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 1700IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for best results. These muffins freeze beautifully when stored properly.

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