Include in Print View:

Pumpkin Crumb Cake Muffins

Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 12
Best Season: Fall
Dietary: Vegetarian
Description

These Pumpkin Crumb Cake Muffins are soft, warmly spiced and topped with a buttery cinnamon crumb topping. They're an easy fall breakfast or treat and make the kitchen smell amazing while they bake.

Ingredients
    Pumpkin Muffins
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 1/2 cup vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 cup pumpkin puree
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/4 cup milk
    • Crumb Topping
  • 3/4 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1 tsp ground cinnamon
  • Pinch of salt
  • 5 Tbsp unsalted butter, melted
    • Maple Icing — Optional
  • 1 1/2 cups confectioners' sugar
  • 2 Tbsp pure maple syrup
  • 2 Tbsp milk
  • Pinch of salt
Instructions
  1. 1
    Prepare the Oven

    Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups.

     

  2. 2
    Make the Crumb Topping

    Combine the flour, brown sugar, cinnamon and salt in a small bowl. Pour in the melted butter and stir with a fork until large crumbs form. Set aside.

     

  3. 3
    Combine the Dry Ingredients

    In a medium bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt.

     

  4. 4
    Mix the Wet Ingredients

    In a large bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, vanilla and milk until smooth.

     

  5. 5
    Make the Batter

    Add the dry ingredients to the pumpkin mixture and gently stir just until combined. Don't overmix.

     

  6. 6
    Fill the Muffin Cups

    Divide the batter evenly among the 12 muffin cups. Sprinkle a generous amount of crumb topping over each muffin, gently pressing some of the crumbs into the batter.

     

  7. 7
    Bake

    Bake for 18–22 minutes, or until the muffins are risen and a toothpick inserted into the center comes out clean or with a few moist crumbs.

     

  8. 8
    Cool

    Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack.

     

  9. 9
    Make the Maple Icing

    Once the muffins have cooled, whisk together the confectioners' sugar, maple syrup, milk and a pinch of salt until smooth. If the icing is too thick, add a small splash of milk. If it's too thin, add a little more confectioners' sugar.

     

  10. 10
    Drizzle the Muffins

    Drizzle the maple icing over the completely cooled muffins. Let the icing set for a few minutes before serving.

     

Note

Use 100% pure pumpkin puree, not pumpkin pie filling.

Don't overmix the batter. Stir only until you no longer see streaks of dry flour for softer muffins.

When making the topping, leave some larger crumbs rather than mixing it until completely fine. Those bigger buttery pieces make the best crumb topping.

For a little extra bakery-style sweetness, you could drizzle the cooled muffins with a simple powdered sugar glaze.

Store covered at room temperature for about 2 days or refrigerate for longer storage.

Make It Gluten-Free

Replace the all-purpose flour in both the muffins and crumb topping with a 1-to-1 gluten-free baking flour designed to replace all-purpose flour. Check the remaining packaged ingredients for gluten as needed.

Read it online: https://gatheredfromhome.com/recipe/pumpkin-crumb-cake-muffins/