Description
Delight in these soft and moist Pumpkin Crumb Cake Muffins, bursting with warm pumpkin pie spices and topped with a luscious maple icing drizzle. Perfect for fall breakfasts or cozy snacks, these muffins combine tender pumpkin puree and 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
- Preheat and Prepare: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Since this recipe yields 15 muffins, prepare a second muffin pan similarly. Set them aside.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until fully combined. Set aside.
- Combine Wet Ingredients: In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until smooth and uniform.
- Make the Muffin Batter: Pour the wet ingredients into the dry ingredients and gently fold until just combined, ensuring no pockets of flour remain. Avoid overmixing to keep the muffins tender.
- Fill Muffin Cups: Spoon the batter into the prepared liners, filling each almost full to allow room for rising during baking.
- Prepare Crumb Topping: In a bowl, whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together. Using a fork, gently mix in the melted butter until crumbly, being careful not to overmix.
- Add Topping and Bake – First Stage: Evenly spoon the crumb topping over the batter in each muffin cup. Gently press the crumbs down to be snug on top. Place muffins in the oven and bake at 425°F (218°C) for 5 minutes to start the rise.
- Bake – Second Stage: Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for 16-17 minutes more. Test doneness by inserting a toothpick in the center; it should come out clean. Total baking time is about 21-22 minutes.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes, allowing them to set before removing or serving.
- Prepare Maple Icing: Whisk together the confectioners’ sugar, pure maple syrup, and milk until smooth and well combined.
- Drizzle and Serve: Drizzle the maple icing generously over the warm muffins. Serve immediately for the best texture and flavor.
- Storage: Store muffins covered tightly at room temperature for 1-2 days or refrigerate them up to 1 week to maintain freshness.
Notes
- These muffins are soft, moist, and filled with warm pumpkin pie spices that make them perfect for fall or any cozy occasion.
- Make sure all wet ingredients like eggs and milk are at room temperature for better batter consistency.
- The two-step baking method—starting at a high temperature and then lowering it—helps muffins rise beautifully with a crisp crumb topping.
- If making mini muffins, bake at 350°F (177°C) for 11-13 minutes total.
- For homemade pumpkin pie spice, combine cinnamon, nutmeg, ginger, and cloves if desired.
Nutrition
- Serving Size: 1 muffin
- Calories: 300
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
