Go Back
–+ servings
Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

Delicious Pumpkin Crumb Cake Muffins are the best cozy fall treat for you.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 15 muffins
Calories 200 kcal

Equipment

  • Muffin pan
  • Mixing bowls
  • Whisk
  • Fork

Ingredients
  

Muffin Ingredients

  • 1.75 cups all-purpose flour (spooned & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice (store-bought or homemade)
  • 0.5 teaspoon salt
  • 0.5 cups canola or vegetable oil
  • 0.5 cups granulated sugar
  • 0.5 cups packed light or dark brown sugar
  • 1.5 cups canned pumpkin puree
  • 2 large eggs (at room temperature)
  • 0.25 cups milk (at room temperature)

Crumb Topping

  • 0.75 cups all-purpose flour (spooned & leveled)
  • 0.25 cups granulated sugar
  • 0.25 cups packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice (store-bought or homemade)
  • 6 Tablespoons unsalted butter (melted)

Maple Icing (optional)

  • 1.5 cups confectioners’ sugar
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons milk

Instructions
 

Muffin Instructions

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners, preparing a second muffin pan as well.
  • In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and gently fold together until no flour pockets remain.
  • Spoon the batter into liners, filling them almost full.
  • For the crumb topping, whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice until combined. Lightly mix in the melted butter until crumbs form. Spoon crumbs on top of the batter and gently press them down.
  • Bake for 5 minutes at 425°F (218°C). Then reduce the temperature to 350°F (177°C) and bake for an additional 16-17 minutes or until a toothpick comes out clean. Allow muffins to cool for 10 minutes.
  • For the icing, whisk all icing ingredients together until smooth. Drizzle over muffins and serve warm.

Notes

Store muffins tightly for up to 1-2 days at room temperature or in the refrigerator for up to 1 week.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 10IUCalcium: 2mgIron: 5mg
Keyword baking, cozy recipes, fall treats, Muffins, Pumpkin Crumb Cake Muffins, Pumpkin Recipes
Tried this recipe?Let us know how it was!