Description
Delightfully moist and spiced pumpkin crumb cake muffins topped with a buttery crumb and optional maple icing, perfect for fall breakfasts or snacks.
Ingredients
Scale
Muffins
- 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*
Crumb Topping
- 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
Maple Icing (optional)
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk*
Instructions
- Preheat and prepare: Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Since the recipe yields 15 muffins, prepare a second muffin pan the same way. Set aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined. Set aside.
- Mix wet ingredients: In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until smooth and combined.
- Combine batter: Pour the wet ingredients into the dry ingredients and fold gently until just combined, ensuring no flour pockets remain but avoiding overmixing.
- Fill muffin pans: Spoon the batter into the prepared liners, filling each almost to the top.
- Prepare crumb topping: In a separate bowl, whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together. Using a fork, lightly mix in the melted butter until crumbly. Be careful not to overmix.
- Add crumb topping: Evenly spoon the crumb topping over the muffin batter and gently press it down so it adheres snugly.
- Bake muffins: Bake the muffins at 425°F (218°C) for 5 minutes. Then, reduce oven temperature to 350°F (177°C) and continue baking for 16 to 17 minutes until a toothpick inserted into the center comes out clean. Total bake time is approximately 21 to 22 minutes. Let muffins cool in the pan for 10 minutes.
- Make the maple icing (optional): While muffins cool, whisk together confectioners’ sugar, maple syrup, and milk until smooth. Drizzle this icing over the warm muffins before serving.
- Store muffins: Cover tightly and store at room temperature for 1-2 days or refrigerate up to 1 week. For longer storage, muffins may be frozen with or without icing for up to 3 months.
Notes
- Make Ahead: Freeze muffins (with or without icing) for up to 3 months. Thaw overnight in the refrigerator before serving and warm if desired.
- Pumpkin Pie Spice: Use store-bought or homemade pumpkin pie spice. Alternatively, mix 1/4 teaspoon each ground ginger, nutmeg, cloves, and allspice plus an additional 2 teaspoons cinnamon for the batter and 1/4 teaspoon each of those spices plus 1/4 teaspoon cinnamon for the crumb topping.
- Milk Substitution: Any milk works including dairy or non-dairy options like unsweetened vanilla almond milk, whole milk, or skim milk.
- Use cupcake liners or generously spray muffin pans with nonstick spray to prevent sticking.
- Don’t overmix batter to keep muffins tender and light.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
