Description
Delight in these moist and flavorful Pumpkin Crumb Cake Muffins, perfect for autumn mornings or an anytime treat. Featuring a spiced pumpkin batter topped with a buttery crumb topping and optional maple icing, these muffins combine classic fall flavors in a tender, crumbly bite.
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 pans: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Since this recipe yields 15 muffins, prepare a second muffin pan similarly and set both aside.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until fully combined. Set this mixture aside.
- Mix wet ingredients: In a medium bowl, whisk the canola or vegetable oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and milk together until smooth and well combined.
- Combine wet and dry ingredients: Pour the wet ingredient mixture into the bowl of dry ingredients. Gently fold them together using a spatula just until there are no flour pockets. Avoid overmixing to keep the muffins tender.
- Fill muffin liners: Spoon the batter evenly into the prepared muffin liners, filling them almost full for nicely domed muffins.
- Prepare crumb topping: In a bowl, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Using a fork, gently mix in the melted unsalted butter until crumbly clusters form. Be careful not to overmix.
- Add crumb topping to muffins: Spoon the crumb mixture evenly over the muffin batter in each liner. Gently press the crumbs into the batter so they sit snugly on top.
- Bake muffins: Place the muffin pans into the oven and bake at 425°F (218°C) for 5 minutes. Then reduce the oven temperature to 350°F (177°C) without removing the muffins and continue to bake for an additional 17 minutes or until a toothpick inserted in the center comes out clean. Total bake time is about 22 minutes. For mini muffins, bake at 350°F (177°C) for 13 minutes.
- Cool muffins: Remove the muffins from the oven and allow them to cool in the muffin pans for 10 minutes.
- Make the maple icing (optional): While the muffins cool, whisk together the confectioners’ sugar, pure maple syrup, and milk in a small bowl until smooth and pourable.
- Serve: Drizzle the maple icing over the warm muffins and serve. Store leftovers covered at room temperature for 1-2 days or refrigerate for up to 1 week.
Notes
- Make Ahead Instructions: Freeze muffins (with or without icing) for up to 3 months. Thaw overnight in the refrigerator and warm up in the microwave if desired before serving. Add icing after warming if needed.
- Pumpkin Pie Spice: You can use store-bought or homemade pumpkin pie spice. If unavailable, mix 1/4 teaspoon each of ground ginger, nutmeg, cloves, allspice plus an extra 2 teaspoons ground cinnamon for the batter and add 1/4 teaspoon cinnamon to the crumb topping along with the other spices.
- Milk Variations: Any type of milk works, including unsweetened vanilla almond milk, whole milk, skim milk, or other dairy and non-dairy options.
- Special Tools: Use a 12-count muffin pan, muffin liners, glass mixing bowls, a spatula, and a whisk for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 310 kcal
- Sugar: 20 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg
