Description
These Pumpkin Crumb Cake Muffins are moist, tender, and bursting with warm autumnal spices. Topped with a buttery crumb topping and an optional maple icing drizzle, they make the perfect seasonal treat for breakfast or snack time.
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 (any dairy or non-dairy milk)
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 (any type)
Instructions
- Preheat oven: Preheat your oven to 425°F (218°C). Prepare two 12-count muffin pans by spraying them with nonstick spray or lining them with cupcake liners to accommodate 15 muffins.
- Mix dry ingredients for muffins: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly combined. Set aside.
- Mix wet ingredients for muffins: In a separate medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and combined.
- Combine wet and dry: Pour the wet ingredients into the dry ingredients. Gently fold everything together just until no flour pockets remain. Do not overmix to keep the muffins tender.
- Fill muffin pans: Spoon the batter into the prepared liners, filling each almost full for nicely sized muffins.
- Prepare crumb topping: In a bowl, whisk flour, granulated sugar, brown sugar, and pumpkin pie spice. Lightly mix in melted butter with a fork until crumbly but do not overwork the mixture.
- Add topping and bake: Evenly spoon the crumb topping over each muffin and gently press it into the batter so it adheres. Place the muffin pans in the oven and bake at 425°F (218°C) for 5 minutes.
- Reduce temperature and continue baking: Without removing the muffins, lower the oven temperature to 350°F (177°C) and bake for an additional 17 minutes or until a toothpick inserted in the center comes out clean.
- Cool muffins: Allow muffins to cool in the pan for 10 minutes before removing.
- Make the maple icing (optional): Whisk together confectioners’ sugar, pure maple syrup, and milk until smooth. Drizzle over warm muffins before serving.
- Store muffins: Store muffins tightly covered at room temperature for 1-2 days or refrigerate for up to 1 week. For longer storage, freeze muffins with or without icing for up to 3 months.
Notes
- Make Ahead: Freeze muffins (with or without icing) for up to 3 months. Thaw overnight in the refrigerator and warm before serving. Add icing after reheating if desired.
- Pumpkin Pie Spice Substitute: Use 1/4 teaspoon each of ground ginger, nutmeg, cloves, allspice plus an extra 2 teaspoons cinnamon in the batter if you don’t have pumpkin pie spice.
- Milk Options: Any milk works, including unsweetened vanilla almond milk, whole milk, or skim milk, dairy or non-dairy.
- Baking Tip: Do not overmix the batter to keep muffins moist and tender.
- Crumb Topping: Mix butter in lightly until crumbs form; overmixing can make topping too dense.
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg
