Print

Pumpkin Crumb Cake Muffins

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Pumpkin Crumb Cake Muffins are the perfect treat for cozy autumn mornings with warm spices and a delightful crumb topping.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup packed light or dark brown sugar
  • 1 and 1/2 cups canned pumpkin puree
  • 2 large eggs
  • 1/4 cup milk
  • 3/4 cup all-purpose flour (for crumb topping)
  • 1/4 cup granulated sugar (for crumb topping)
  • 1/4 cup packed light or dark brown sugar (for crumb topping)
  • 1 teaspoon pumpkin pie spice (for crumb topping)
  • 6 tablespoons unsalted butter (for crumb topping)
  • 1 and 1/2 cups confectioners sugar (for icing)
  • 2 tablespoons pure maple syrup (for icing)
  • 2 tablespoons milk (for icing)

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with paper liners or lightly greasing it.
  2. Whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until well combined.
  3. Mix together the canola or vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk in a separate bowl until smooth.
  4. Fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
  5. Prepare the crumb topping by combining the flour, granulated sugar, brown sugar, and pumpkin pie spice in a small bowl. Cut in the unsalted butter until the mixture resembles coarse crumbs.
  6. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the crumb topping generously over each muffin.
  7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean and the tops are golden brown.
  8. Allow muffins to cool in the pan for 5-10 minutes before transferring to a wire rack.
  9. Whisk together the confectioners sugar, maple syrup, and milk for the icing until smooth, then drizzle over the cooled muffins.

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. These muffins freeze well for up to 3 months.

Nutrition

Find it online: https://easydishestomake.com/pumpkin-crumb-cake-muffins/