Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins are a delightful treat that brings the warmth of fall to your kitchen. With rich pumpkin flavor and a crumbly topping, these muffins are perfect for breakfast or a sweet snack. The combination of spices makes them incredibly inviting, encouraging everyone to reach for just one more. Enjoy these soft, moist muffins warm from the oven or with a drizzle of icing on top.

4 Reasons Why You’ll Love It

• Cozy Autumn Flavors
• Easy to Make
• Perfect for Any Occasion
• Tasty with Icing

Time Breakdown

• Prep Time: 15 minutes
• Bake Time: 22 minutes
• Total Time: 37 minutes

Ingredients List

• 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*
• 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
• 1 and 1/2 cups (180g) confectioners’ sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) milk*

How to make Step-by-Step

1. Prepare the Muffin Pan
   Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.

2. Mix Dry Ingredients
   In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.

3. Mix Wet Ingredients
   In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined.

4. Combine Wet and Dry Ingredients
   Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

5. Spoon the Batter
   Spoon the batter into liners, filling them almost full.

6. Make the Crumb Topping
   Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix.

7. Add Crumbs on Top
   Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.

8. Bake the Muffins
   Bake for 5 minutes at 425°F (218°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.

9. Cool and Make Icing
   Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.

10. Prepare Icing
    Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.

Serving Suggestions

Serve these muffins warm with a cup of coffee or tea. They also pair well with a dollop of whipped cream or a scoop of ice cream for a delightful dessert.

Storage Tips

• Store at room temperature for 1-2 days in an airtight container.
• Keep in the refrigerator for up to 1 week.
• Reheat in the microwave for a soft, warm treat.

Tips for Success

• Make sure to use room temperature eggs and milk for better mixing.
• Do not over-mix the batter to keep the muffins fluffy.
• Press the crumb topping gently into the batter for best results.

Variations to Try

• Add chocolate chips for a sweeter twist.
• Mix in chopped nuts for added crunch.
• Swap pumpkin for applesauce for a different flavor.

FAQs

1. 
   

   Can I use fresh pumpkin?
   Yes, you can substitute fresh pumpkin puree for canned pumpkin.

2. 
   

   How do I prevent overmixing?
   Mix until just combined; a few lumps are okay.

3. 
   

   Can I make these as mini muffins?
   Yes, just adjust the bake time to 11-13 minutes.

4. 
   

   What can I use instead of maple syrup?
   Honey or agave syrup can work as substitutes.

Closing Notes

Pumpkin Crumb Cake Muffins are an excellent addition to your baking repertoire. They are easy to make, easy to love, and perfect for sharing with family and friends. Enjoy these muffins during a cozy fall morning or as an afternoon snack. With their delightful flavors and textures, they are sure to become a favorite in your home!

Pumpkin Crumb Cake Muffins

Isabella Moran

These Pumpkin Crumb Cake Muffins offer rich pumpkin flavor and a crumbly topping, making them perfect for breakfast or a sweet snack during the fall season.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American, Fall

Servings 15 muffins

Calories 200 kcal

Ingredients

  

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For the Muffins

• 1 and 3/4 cups all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice store-bought or homemade
• 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, at room temperature
• 1/4 cup milk, at room temperature *

For the Crumb Topping

• 3/4 cup all-purpose flour (spooned & leveled)
• 1/4 cup granulated sugar
• 1/4 cup packed light or dark brown sugar
• 1 teaspoon pumpkin pie spice store-bought or homemade
• 6 tablespoons unsalted butter, melted

For the Icing

• 1 and 1/2 cups confectioners’ sugar
• 2 tablespoons pure maple syrup
• 2 tablespoons milk *

Instructions

 

Preparation

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Prepare a second muffin pan for the additional muffins.
• In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
• In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined.

Batter Preparation

• Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
• Spoon the batter into liners, filling them almost full.

Topping and Baking

• For the crumb topping, whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Mix in melted butter until crumbs form.
• Spoon crumbs evenly on top of the batter and gently press them down into the batter.
• Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and bake for an additional 16-17 minutes until a toothpick comes out clean.

Cooling and Icing

• Allow muffins to cool for 10 minutes in the muffin pan while preparing the icing.
• Whisk all icing ingredients together until smooth. Drizzle over muffins and serve warm.

Notes

Store at room temperature for 1-2 days in an airtight container. Refrigerate for up to 1 week. Reheat in the microwave for a soft, warm treat. Tips for success include using room temperature eggs and milk, not over-mixing the batter, and gently pressing the crumb topping into the batter.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 8gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g

Keyword Crumb Cake Muffins, Easy Muffins, Fall Baking, Muffin Recipe, Pumpkin Muffins

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