Description
Delicious Pumpkin Crumb Cake Muffins combining warm pumpkin flavors with a crumbly topping, perfect for any time of day.
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 the 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 as this recipe makes 15 muffins.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- 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. Mix in the melted butter until crumbs form.
- Spoon the crumbs on top of the batter and gently press them down.
- Bake 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.
- Let the muffins cool in the pan for 10 minutes.
- Whisk all icing ingredients together until smooth and drizzle over the muffins before serving.
Notes
Enjoy these muffins warm or at room temperature, perfect with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: pumpkin muffins, crumb cake, fall baking, breakfast, dessert