Description
These Pumpkin Crumb Cake Muffins are a moist, flavorful fall treat bursting with warm spices and topped with a crumbly streusel and optional maple icing. Perfect for breakfast or snack, these easy-to-make muffins combine pumpkin puree and pumpkin pie spice for classic autumn taste paired with a crunchy buttery topping.
Ingredients
Scale
Muffins
- 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 and prepare pans: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Because this recipe makes 15 muffins, prepare a second muffin pan the same way. Set them aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until fully combined. Set aside this dry mixture.
- Mix wet ingredients: In a separate medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until smooth and combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Gently fold the batter just until combined with no flour pockets remaining—avoid overmixing to keep the muffins tender.
- Fill muffin tins: Spoon the batter evenly into the prepared muffin liners, filling them almost full for nicely domed muffins.
- Make crumb topping: In a bowl, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Using a fork, lightly mix in the melted butter until crumbly clusters form. Be careful not to overmix.
- Add crumb topping: Evenly spoon the crumb topping over the batter in each muffin cup. Gently press down so the crumbs adhere to the batter.
- Bake muffins: Place the muffins in the oven and bake at 425°F (218°C) for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. Total baking time is approximately 21-22 minutes.
- Cool muffins: Let the muffins cool in the pan for 10 minutes while you prepare the icing.
- Make maple icing (optional): Whisk together the confectioners’ sugar, pure maple syrup, and milk until smooth. Drizzle over warm muffins.
- Serve and store: Serve the muffins warm with icing if desired. Store tightly covered at room temperature for 1-2 days or refrigerate for up to 1 week.
- Mini muffin variation: For mini muffins, bake at 350°F (177°C) for 11-13 minutes total instead of the two-step baking method.
Notes
- Make Ahead Instructions: Muffins can be frozen with or without icing for up to 3 months. Thaw overnight in the refrigerator then warm or bring to room temperature before serving. Add icing after warming if desired.
- Pumpkin Pie Spice: Use store-bought or homemade pumpkin pie spice blends. If unavailable, combine 1/4 teaspoon each of ground ginger, nutmeg, cloves, allspice, and add 2 teaspoons ground cinnamon for the batter and an extra 1/4 teaspoon cinnamon in the topping.
- Milk: Any milk works well, including dairy and plant-based milks such as almond milk.
- Use nonstick spray or liners to prevent muffins from sticking to the pan.
- Do not overmix batter to keep muffins light and tender.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 45 mg
