Description
Delight in these soft and moist Pumpkin Crumb Cake Muffins, featuring warm pumpkin pie spice and a luscious maple icing drizzle. Perfect for fall breakfasts or cozy snacks, these muffins combine a tender pumpkin base with a buttery crumb topping for a comforting treat.
Ingredients
Scale
Muffin Batter
- 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
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk
Instructions
- Prep the Oven and Muffin Pans: Preheat your oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line them with cupcake liners, since the recipe makes 15 muffins. Set aside.
- Mix Dry Ingredients for Batter: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined. This forms the dry base for your muffins.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and uniform.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined and no flour pockets remain. Avoid overmixing to keep the muffins tender.
- Fill Muffin Pans: Spoon the batter into the prepared liners, filling each almost full to allow room for rising.
- Prepare the Crumb Topping: In a bowl, whisk together flour, granulated sugar, brown sugar, and pumpkin pie spice. Lightly mix in the melted butter with a fork just until crumbs form, being careful not to over-mix.
- Add Crumbs to Muffins: Evenly spoon the crumb topping over each muffin, gently pressing them into the batter so they adhere snugly.
- Bake Initial High Heat: Bake the muffins at 425°F (218°C) for 5 minutes to give them a lift and nice crust formation.
- Reduce Oven Temperature and Continue Baking: Without removing the muffins, reduce the oven temperature to 350°F (177°C) and bake an additional 16-17 minutes, or until a toothpick inserted in the center comes out clean. Total baking time is approximately 21-22 minutes.
- Cool Muffins: Let the muffins cool in the pans for 10 minutes while you prepare the icing.
- Make the Maple Icing: Whisk the confectioners’ sugar, pure maple syrup, and milk together until smooth and well combined.
- Finish and Serve: Drizzle the icing over the warm muffins. Serve immediately or store them covered at room temperature for 1-2 days, or refrigerate for up to 1 week.
- Note for Mini Muffins: For mini muffins, bake at 350°F (177°C) for 11-13 minutes total.
Notes
- Soft and moist texture with balanced pumpkin pie spices enhance fall flavor.
- Use canned pumpkin puree for consistent moisture and flavor.
- Do not overmix batter to maintain a tender crumb.
- Muffins keep well refrigerated for up to a week when covered.
- Can be baked in mini muffin pans with adjusted baking times.
Nutrition
- Serving Size: 1 muffin
- Calories: 280 kcal
- Sugar: 22 g
- Sodium: 170 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
