Why Make This Recipe
Pumpkin Crumb Cake Muffins are the perfect treat for any autumn day. With their soft and moist texture, they combine the warm flavors of pumpkin, cinnamon, and a sweet crumb topping that makes every bite delightful. Plus, they are easy to make and great for breakfast, snacks, or dessert!
How to Make Pumpkin Crumb Cake Muffins
Ingredients:
- 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*
Directions:
- Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line it with cupcake liners. Since this recipe makes 15 muffins, prepare a second muffin pan.
- In a large bowl, whisk together 1 and 3/4 cups flour, baking soda, cinnamon, pumpkin pie spice, and salt until mixed. Set aside.
- In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until combined. Pour this mixture into the dry ingredients and fold gently until no dry flour pockets remain.
- Spoon the batter into the muffin liners, filling them almost full.
- In another bowl, whisk together 3/4 cup flour, granulated sugar, brown sugar, and pumpkin pie spice. Using a fork, mix in the melted butter until crumbly. Avoid over-mixing.
- Spoon the crumb mixture evenly over the muffin batter and press them down slightly.
- Bake for 5 minutes at 425°F (218°C). Then, without opening the oven, reduce the temperature to 350°F (177°C) and bake for an additional 16-17 minutes or until a toothpick comes out clean. The total bake time is approximately 21-22 minutes.
- Let the muffins cool for 10 minutes in the pan while you prepare the icing.
- In a bowl, whisk together the icing ingredients until smooth. Drizzle over the muffins and serve warm. Store tightly covered at room temperature for 1-2 days or in the fridge for up to 1 week.
How to Serve Pumpkin Crumb Cake Muffins
Serve Pumpkin Crumb Cake Muffins warm for the best flavor. They are lovely on their own or paired with a cup of coffee or warm cider. They also make a great addition to a brunch spread!
How to Store Pumpkin Crumb Cake Muffins
Keep the muffins in an airtight container at room temperature for 1-2 days. If you want to keep them fresh longer, you can store them in the refrigerator for up to 1 week.
Tips to Make Pumpkin Crumb Cake Muffins
- Ensure your pumpkin puree is pure without added sugar or spices for the best flavor.
- Allow the muffins to cool in the pan for a short time before transferring to a wire rack to cool completely.
- If you want a spicier flavor, feel free to increase the amount of pumpkin pie spice.
Variation
You can add chocolate chips or walnuts to the muffin batter for an extra twist of flavor. They can also be made into mini muffins by adjusting the baking time to about 11-13 minutes.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, just make sure to cook and puree the pumpkin before using it in the recipe.
Can I freeze these muffins?
Yes, you can freeze them for later! Wrap them well and keep them in an airtight container. They can be thawed at room temperature or warmed in the microwave.
What can I substitute for the milk?
You can use any milk alternative like almond milk or oat milk for a dairy-free option.