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Pumpkin Crumb Cake Muffins

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Delightful pumpkin muffins topped with a buttery crumb topping, perfect for fall baking.

Ingredients

Scale
  • 1 and 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 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
  • 1/4 cup milk
  • For the Crumb Topping:
  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons unsalted butter
  • For the Maple Icing:
  • 1 and 1/2 cups confectioners sugar
  • 2 tablespoons pure maple syrup
  • 2 tablespoons milk

Instructions

  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with paper liners or lightly greasing it.
  2. In a large bowl, whisk together the flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until well combined.
  3. In a separate bowl, mix together the canola oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Whisk until the mixture is smooth and well blended.
  4. Gently fold the wet ingredients into the dry mixture until just combined, taking care not to overmix.
  5. In a small bowl, prepare the crumb topping by combining the flour, granulated sugar, brown sugar, and pumpkin pie spice. Cut in the unsalted butter until the mixture resembles coarse crumbs.
  6. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Generously sprinkle the crumb topping over each filled muffin cup.
  7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  8. Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
  9. Meanwhile, make the maple icing by whisking together the confectioners sugar, maple syrup, and milk until smooth. Drizzle over the cooled muffins and enjoy!

Notes

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. Muffins can be frozen for up to 3 months.

Nutrition

Keywords: pumpkin muffins, crumb cake muffins, fall baking

Find it online: https://saveurmagique.com/pumpkin-crumb-cake-muffins/