Description
Delight in the warmth of autumn with these Pumpkin Crumb Cake Muffins, a perfect blend of soft, moist texture and rich flavors. Infused with pumpkin puree and fragrant spices, these muffins are topped with a delightful crumb topping and a drizzle of maple icing.
Ingredients
Scale
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup (120ml) canola or vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree
- 2 large eggs, at room temperature
- 1/4 cup (60ml) milk, at room temperature
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon store-bought or homemade pumpkin pie spice
- 6 Tablespoons (85g) unsalted butter, melted
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk
Instructions
- Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Prepare a second muffin pan for the additional muffins.
- In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until combined. Set aside.
- In another medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Pour this mixture into the dry ingredients. Gently fold until no flour pockets remain.
- Spoon the batter into the muffin liners, filling them almost full.
- For the topping, whisk together the all-purpose flour, granulated sugar, brown sugar, and pumpkin pie spice. Mix in the melted butter until crumbs form. Spoon these crumbs evenly on top of the muffin batter and press down gently.
- Bake in the preheated oven for 5 minutes at 425°F (218°C). Then reduce the temperature to 350°F (177°C) and bake for an additional 16–17 minutes, or until a toothpick comes out clean.
- Allow the muffins to cool in the pan for about 10 minutes. Prepare the icing by whisking together the confectioners’ sugar, maple syrup, and milk. Drizzle over warm muffins before serving.
Notes
- Store muffins in an airtight container for up to 3 days.
- These muffins freeze well; wrap them tightly and store for up to 3 months.
- Adjust spices to taste for a stronger flavor.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 189
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg