Description
These Pumpkin Crumb Cake Muffins are moist, tender, and bursting with warm pumpkin spice flavors. Topped with a buttery crumb topping and optional maple icing, they make a perfect fall breakfast or snack 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 and prepare pans: Preheat your oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line them with cupcake liners as this recipe makes 15 muffins. 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. Set aside.
- Mix wet ingredients: In a medium bowl, whisk together the canola or vegetable oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and milk until smooth and combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients and gently fold together just until no pockets of flour remain, being careful not to overmix to keep the muffins tender.
- Fill muffin pans: Spoon the batter into the prepared cupcake liners, filling them nearly full for a nice rise.
- Make crumb topping: In a bowl, whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice. Use a fork to mix in the melted unsalted butter, stirring lightly until crumbly clusters form. Avoid overmixing to keep crumb texture.
- Add crumb topping to muffins: Evenly spoon the crumb mixture on top of the batter in each muffin cup. Gently press the crumbs down into the batter so they stick well.
- Bake in two stages: Bake muffins in the preheated oven at 425°F (218°C) for 5 minutes. Then lower the oven temperature to 350°F (177°C) without removing the muffins, and continue baking for an additional 17 minutes or until a toothpick inserted in the center comes out clean. Total baking time is about 22 minutes.
- Cool muffins: Remove muffins from oven and let them cool in the pan for 10 minutes.
- Make maple icing (optional): While muffins cool, whisk together the confectioners’ sugar, pure maple syrup, and milk in a small bowl until smooth. Drizzle the icing over warm muffins before serving.
- Storage: Cover muffins tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: Freeze muffins with or without icing for up to 3 months. Thaw overnight in the fridge, then warm if desired before serving.
- Pumpkin Pie Spice Substitute: Use 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice plus 2 teaspoons ground cinnamon if homemade spice is unavailable.
- Milk Variations: Any dairy or non-dairy milk works, such as almond milk, whole milk, or skim milk.
- Mini Muffins: Bake mini muffins at 350°F (177°C) for 13 minutes total instead of the two-stage baking process.
- Equipment: Use 12-count muffin pans, cupcake liners, glass mixing bowls, spatula, and whisk for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 300 kcal
- Sugar: 18 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 50 mg
