Description
Delicious and moist Pumpkin Crumb Cake Muffins featuring a tender pumpkin batter topped with a spiced crumb topping and optional maple icing. Perfect for fall breakfasts or snacks, these muffins combine warm spices and rich pumpkin flavor for a comforting treat.
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 Oven and Prepare Pan: Preheat your 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 similarly. 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 this bowl aside.
- Mix Wet Ingredients: In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and evenly combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients, gently folding them together just until the mixture is combined and no flour pockets remain. Avoid over-mixing for tender muffins.
- Fill Muffin Liners: Spoon the batter into the prepared liners, filling each almost full for nicely risen muffins.
- Prepare Crumb Topping: In a bowl, whisk flour, granulated sugar, brown sugar, and pumpkin pie spice until evenly combined. Use a fork to lightly mix in the melted butter until crumbly. Work quickly and avoid over-mixing to keep crumbs.
- Add Crumb Topping: Evenly sprinkle the crumb topping over the muffin batter and gently press it down so it adheres snugly.
- Bake Muffins: Bake in the preheated 425°F (218°C) oven 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 into the center comes out clean. Total baking time is about 22 minutes.
- Cool Muffins: Let the muffins cool for 10 minutes in the pan while you prepare the icing.
- Prepare Icing (Optional): Whisk confectioners’ sugar, maple syrup, and milk together until smooth and combined.
- Serve: Drizzle the maple icing over the warm muffins and serve. Store leftovers tightly covered at room temperature for 1-2 days or in the refrigerator up to one week.
Notes
- For longer storage, freeze muffins (with or without icing) for up to 3 months. Thaw overnight in the refrigerator and warm if desired before serving with icing.
- Use homemade or store-bought pumpkin pie spice. Alternatively, mix 1/4 teaspoon each ground ginger, nutmeg, cloves, allspice plus an extra 2 teaspoons cinnamon in the batter and crumbs.
- Any milk type works for this recipe including dairy and plant-based milks like almond milk.
- Do not overmix the batter or crumb topping to ensure tender muffins with crumbly topping.
- The recipe makes 15 muffins, so you will need two muffin pans or bake in batches.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
