Description
Delight in these moist and flavorful Pumpkin Crumb Cake Muffins, perfect for autumn mornings or cozy afternoons. Made with canned pumpkin puree and warm spices like cinnamon and pumpkin pie spice, these muffins feature a tender crumb topped with a buttery spice crumb topping and an optional sweet maple icing for an extra touch of indulgence.
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 Oven 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 this recipe yields 15 muffins, prepare a second muffin pan the same way to accommodate all the batter. Set 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 this dry mixture aside.
- Combine 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 thoroughly combined.
- Make the Muffin Batter: Pour the wet ingredient mixture into the dry ingredients. Gently fold everything together just until combined, being careful not to overmix. The batter should be uniform with no visible flour pockets.
- Fill Muffin Pans: Spoon the batter evenly into the prepared muffin liners, filling them almost to the top but leaving a little space for rising.
- Prepare Crumb Topping: In a small bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, and pumpkin pie spice. Lightly mix in the melted butter with a fork just until crumbs form; do not overmix to keep crumbly texture.
- Add Crumb Topping: Spoon the crumb mixture evenly over the muffin batter in each cup. Gently press them down into the batter so they sit snugly.
- Bake Muffins: Place the muffin pans in the oven and bake at 425°F (218°C) for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 16-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Total baking time is about 21-22 minutes. For mini muffins, bake at 350°F (177°C) for 11-13 minutes instead.
- Cool Muffins: Allow the muffins to cool in the pans for 10 minutes while preparing the icing.
- Make Maple Icing (Optional): Whisk together the confectioners’ sugar, pure maple syrup, and milk until smooth and combined.
- Serve: Drizzle the maple icing over the warm muffins if desired. Serve immediately or let cool completely before storing.
- Storage: Store muffins covered tightly 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. Thaw overnight in the refrigerator and warm if desired before serving.
Notes
- Make Ahead Instructions: These muffins freeze well for up to 3 months. Thaw overnight in the fridge and warm before serving. Add icing after warming if needed.
- Pumpkin Pie Spice: Use store-bought or homemade pumpkin pie spice. If unavailable, mix 1/4 teaspoon each ground ginger, nutmeg, cloves, and allspice in the batter, plus keep the 2 teaspoons of cinnamon. For the crumb topping, add 1/4 teaspoon cinnamon along with the mixed spices.
- Milk Options: Any milk works well, including dairy (whole, skim) or non-dairy options like unsweetened vanilla almond milk.
- Special Tools: Recommended tools include a 12-count muffin pan, muffin liners, glass mixing bowls, spatula, and whisk.
Nutrition
- Serving Size: 1 muffin
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 3.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2.5g
- Protein: 4g
- Cholesterol: 40mg
