Description
Pumpkin Crumb Cake Muffins are moist, warmly spiced, and topped with a buttery crumble and optional maple glaze. They’re easy to make, perfectly sweet, and ideal for cozy fall mornings or festive gatherings.
Ingredients
For the Muffins:
1 ¾ cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp salt
½ cup canola or vegetable oil
½ cup granulated sugar
½ cup brown sugar
1 ½ cups pumpkin puree
2 large eggs
¼ cup milk
For the Crumb Topping:
¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar
1 tsp pumpkin pie spice
6 Tbsp melted butter
Optional Maple Icing:
1 ½ cups powdered sugar
2 Tbsp maple syrup
2 Tbsp milk
Instructions
- Preheat your oven to 425°F (218°C). Grease or line two 12-cup muffin pans (since the recipe yields about 15 muffins).
- Combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl, whisking until well blended.
- In another bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
- Carefully mix the wet ingredients into the dry mixture, folding just until the flour is fully incorporated—avoid overmixing to keep the texture light.
- Spoon batter into each muffin cup, filling nearly to the top.
- For the crumb topping, mix together the flour, granulated sugar, brown sugar, and pumpkin pie spice until evenly combined.
- Add the melted butter and use a fork to gently stir until the mixture forms soft crumbs.
- Sprinkle the crumb mixture evenly over the muffin batter, lightly pressing it down so it adheres without compacting.
- Bake for 5 minutes at 425°F, then immediately reduce the oven temperature to 350°F (177°C) without opening the door. Bake for an additional 16–17 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
- Let muffins cool in the pan for 10 minutes while you make the optional icing: whisk confectioners’ sugar, maple syrup, and milk until smooth.
- Drizzle icing over warm muffins and serve. For mini muffins, bake straight at 350°F for 11–13 minutes.
Notes
You can freeze these muffins for up to 3 months. Use dairy-free milk and butter substitutes if needed. Mini muffin version: bake 11–13 mins at 350°F.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 365
- Sugar: 26g
- Carbohydrates: 56g
- Protein: 5g