Description
Delight in these moist and flavorful Pumpkin Crumb Cake Muffins, featuring a tender pumpkin-spiced muffin base topped with a buttery crumb topping and optional maple icing. Perfect for fall breakfasts or cozy 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 (any dairy or nondairy milk)
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 your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Since this recipe makes 15 muffins, prepare a second muffin pan the same way and set them aside.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until well combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the canola or vegetable 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. Gently fold together just until no flour pockets remain, being careful not to overmix to keep the muffins tender.
- Fill Muffin Pan: Spoon the batter into the prepared muffin liners, filling them almost full to allow room for rising.
- Make Crumb Topping: Whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Using a fork, lightly mix in the melted unsalted butter until crumbs form, being careful not to overmix. Evenly spoon the crumb topping over the batter in each muffin cup and gently press it down so the crumbs adhere.
- Bake Muffins: Bake the muffins at 425°F (218°C) for 5 minutes. Then, without removing the muffins, reduce the oven temperature to 350°F (177°C) and bake for an additional 17 minutes or until a toothpick inserted in the center comes out clean. Total baking time is about 22 minutes. After baking, allow the muffins to cool in the pan for 10 minutes.
- Prepare Maple Icing: While the muffins cool, whisk together the confectioners’ sugar, pure maple syrup, and milk until smooth. Drizzle the icing over the warm muffins before serving.
- Store Muffins: Store any leftovers covered tightly at room temperature for 1-2 days or in the refrigerator for up to 1 week. For longer storage, freeze muffins with or without icing for up to 3 months.
Notes
- Make Ahead Instructions: Freeze baked muffins for up to 3 months. Thaw overnight in the refrigerator and warm before serving, adding icing if desired.
- Pumpkin Pie Spice: If unavailable, make your own mix with 1/4 teaspoon each of ground ginger, nutmeg, cloves, allspice, plus 2 teaspoons ground cinnamon for the batter and 1/4 teaspoon cinnamon plus the other spices for the crumb topping.
- Milk Substitutions: Any milk works well including unsweetened vanilla almond milk, whole milk, or skim milk.
- For mini muffins, bake entirely at 350°F (177°C) for 13 minutes.
- Be careful not to over-mix the batter to keep muffins light and tender.
Nutrition
- Serving Size: 1 muffin
- Calories: 300 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 40 mg
