Description
Delicious and cozy pumpkin crumb cake muffins perfect for fall.
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
- 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 (optional): 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk
Instructions
- 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 together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until combined.
- Pour the wet ingredients into the dry ingredients and fold gently until just combined.
- Spoon the batter into the muffin liners, filling them almost full.
- For the crumb topping, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Mix in the melted butter until crumbs form.
- Spoon the crumb topping evenly over the batter and gently press 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 until a toothpick comes out clean.
- Allow the muffins to cool for 10 minutes in the pan.
- For the icing, whisk together the icing ingredients until smooth and drizzle over the muffins before serving warm.
Notes
- Store muffins at room temperature for 1-2 days or in the refrigerator for up to 1 week.
- For mini muffins, bake for 11-13 minutes at 350°F (177°C).
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg