Name: Pumpkin Crumb Cake Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 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

Jump to Recipe·Print Recipe

Why Make This Recipe

Pumpkin Crumb Cake Muffins are perfect for fall, combining the warm flavors of pumpkin and spices with a delightful crumbly topping. These muffins are not just delicious; they also fill your kitchen with a cozy aroma that feels like a hug. They are ideal for breakfast, an afternoon snack, or even dessert. Plus, they are easy to make and can serve a crowd with just one batch!

How to Make Pumpkin Crumb Cake Muffins

Ingredients:

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*

Directions:

Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan the same way. Set aside.
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined. Set aside.
In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until mixed well. Pour the wet ingredients into the dry ingredients, and fold everything gently together until just combined, with no flour pockets remaining.
Spoon the batter into the liners, filling each almost to the top.
In another bowl, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice for the crumb topping. Using a fork, mix in the melted butter until crumbs form. Do not over-mix. Spoon the crumbs on top of the batter and gently press them down to be secure.
Bake for 5 minutes at 425°F (218°C) and then, while the muffins are still in the oven, reduce the temperature to 350°F (177°C). Bake for an additional 16-17 minutes, or until a toothpick inserted in the center comes out clean. The total baking time should be about 21-22 minutes.
Let the muffins cool in the pan for 10 minutes as you make the icing. For mini muffins, bake them for 11-13 minutes at 350°F (177°C) the whole time.
Whisk all the icing ingredients together until smooth. Drizzle over the muffins and serve warm. You can cover them tightly and store them at room temperature for 1-2 days or in the refrigerator for up to a week.

How to Serve Pumpkin Crumb Cake Muffins

Enjoy the muffins warm or at room temperature, either on their own or drizzled with the sweet icing. They pair wonderfully with a cup of coffee or tea for breakfast or an afternoon treat. You can also share them at gatherings or pack them in lunchboxes for a delightful surprise.

How to Store Pumpkin Crumb Cake Muffins

To keep these muffins fresh, store them in an airtight container at room temperature for 1-2 days. For longer storage, place them in the refrigerator, where they will stay fresh for up to one week. You can also freeze them for future enjoyment. Just make sure to wrap them well and store them in a freezer-safe bag or container.

Tips to Make Pumpkin Crumb Cake Muffins

Make sure the eggs and milk are at room temperature before using them for better mixing.
Don’t over-mix the batter; gently fold the wet and dry ingredients until just combined.
For a fun twist, add chocolate chips or nuts to the batter for extra flavor and texture.

Variation

You can switch up the spices used in this recipe. Try adding nutmeg or ginger for a different taste. Additionally, you can replace the pumpkin puree with applesauce or other pureed fruit for a unique flavor profile.

FAQs

1. Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin puree. Just make sure it’s well cooked and pureed to a smooth consistency.

2. How do I make the muffins gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.

3. Can I freeze these muffins?
Absolutely! Freeze the muffins in an airtight container or bag, and they will last for up to three months. Just thaw them at room temperature when you’re ready to enjoy them.

Pumpkin Crumb Cake Muffins