Description
These Pumpkin Crumb Cake Muffins combine moist pumpkin-spiced batter with a buttery, sweet crumb topping for a cozy fall treat. Perfectly tender and topped with optional maple icing, they’re ideal for breakfast, snack, or dessert during the pumpkin season.
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). Lightly spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Since the recipe yields 15 muffins, prepare a second muffin pan in the same way. Set both aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until thoroughly combined. Set this bowl aside.
- Mix Wet Ingredients: In a separate medium bowl, whisk together the oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and milk until smooth and combined.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the bowl with the dry ingredients, then gently fold until just combined and no flour pockets remain. Do not overmix to keep the muffins tender.
- Fill Muffin Liners: Spoon the batter evenly into the prepared muffin liners, filling them almost full to allow room for rising.
- Make Crumb Topping: In a small bowl, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Using a fork, lightly mix in the melted butter until crumbly clusters form. Avoid overmixing.
- Add Crumb Topping to Muffins: Spoon the crumb topping evenly over each muffin, gently pressing it down into the batter so it adheres snugly.
- Bake Muffins: Place the muffin pans in the oven and bake at 425°F (218°C) for 5 minutes. After 5 minutes, reduce the oven temperature to 350°F (177°C) without removing the muffins and continue baking for an additional 16-17 minutes, or until a toothpick inserted into the center comes out clean. Total baking time is approximately 21-22 minutes.
- Cool Muffins: Let the muffins cool in the muffin pans for about 10 minutes before removing them to a wire rack.
- Prepare Maple Icing (Optional): While the muffins cool, whisk together the confectioners’ sugar, maple syrup, and milk until smooth. Drizzle the icing over the warm muffins before serving.
- Store Muffins: Store cooled muffins tightly 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 bring to room temperature or warm briefly in the microwave before serving. Add icing if desired before serving.
- Pumpkin Pie Spice: If unavailable, make your own by combining 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice in the batter, plus the 2 teaspoons of cinnamon. For the crumb topping, add 1/4 teaspoon cinnamon along with the other spices.
- Milk Substitutes: Any milk works well including dairy or non-dairy options like unsweetened vanilla almond milk, whole milk, or skim milk.
- Baking Mini Muffins: For mini muffins, bake for 11-13 minutes at 350°F (177°C) for the entire baking time.
- Special Tools: Use a 12-count muffin pan, muffin liners, glass mixing bowls, spatula, and whisk for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
