Description
Deliciously moist Pumpkin Crumb Cake Muffins topped with a spiced crumb topping and an optional maple icing drizzle, perfect for fall breakfasts or snacks.
Ingredients
Scale
Muffin Batter
- 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 the oven: Preheat your oven to 425°F (218°C). Prepare two 12-count muffin pans (since this recipe makes 15 muffins) by spraying with nonstick spray or lining with cupcake liners. Set aside.
- Make the muffin batter: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined. In a separate medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until smooth. Pour the wet ingredients into the dry ingredients and gently fold together until just combined with no flour pockets remaining.
- Fill the muffin pans: Spoon the batter evenly into the prepared muffin liners, filling them almost full to allow room for rising.
- Prepare the crumb topping: In a bowl, whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together. Add the melted butter and lightly mix with a fork until crumbly clusters form; avoid over-mixing. Evenly spoon the crumb topping over each muffin and gently press it down so it adheres firmly to the batter.
- Bake the muffins: Bake at 425°F (218°C) for 5 minutes to give a good rise, then without removing the muffins, reduce 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. Overall baking time is about 22 minutes. Let muffins cool in the pan for 10 minutes before removing.
- Make the maple icing (optional): While muffins cool, whisk together the confectioners’ sugar, maple syrup, and milk until smooth. Drizzle the icing over the warm muffins before serving.
- Storage: Store muffins covered at room temperature for 1-2 days or refrigerate up to 1 week. For longer storage, freeze muffins for up to 3 months and thaw overnight before serving.
Notes
- Make Ahead Instructions: Freeze muffins with or without icing for up to 3 months. Thaw overnight in the fridge and warm before serving. Add icing fresh if desired.
- Pumpkin Pie Spice Substitute: If you don’t have pumpkin pie spice, use 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice plus 2 teaspoons of cinnamon in the batter and crumb topping.
- Milk Options: Any milk works, including dairy or non-dairy like almond milk. Use room temperature for best results.
- Muffin Size: For mini muffins, bake entirely at 350°F (177°C) for 13 minutes.
- Use cupcake liners or grease pans well to prevent sticking.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
