Pumpkin season has officially arrived. Okay, okay, it arrived a few weeks ago the second September started and people decided it was time for all the Autumn things to begin. Fall officially begins soon so I think we are in the clear to share this delicious Pumpkin Crumb Cake Muffins recipe.
PUMPKIN IS THE FLAVOR OF FALL
If there was one scent or flavor to describe Fall, I’m almost guaranteeing you that you’d say pumpkin. Pumpkin spice takes over everything in our lives as soon as the first leaf drops from the tree.
I don’t know about you but I like to celebrate Fall with as much pumpkin flavor as I can including Pumpkin Pie Pancakes, Pumpkin Biscuit Loaf, Pumpkin Scones, and Pumpkin Chocolate Chip Bread. I just added these Pumpkin Crumb Cake Muffins to my collection of most favorite pumpkin recipes and I think you’ll love them too.
BREAD OR MUFFINS?
While this recipe is technically for muffins, there is no reason that you couldn’t dump the batter in an 8×8 baking pan, top it with all the crumb topping and drizzle the icing on top to make a delicious coffee cake type dessert. Or you could put the batter in a loaf pan, top with the crumb topping and drizzle with the icing and create a Pumpkin Crumb Cake Bread.
Sure muffins are portable and easy to each because they are pre-portioned but you do you. If you prefer bread versions, go for it. If you like a square cake, that works too.
PUMPKIN CRUMB CAKE INGREDIENTS
Flour – All-purpose flour works great
Brown Sugar – I used light brown sugar but feel free to use dark brown sugar
Granulated Sugar – Regular, old white sugar
Canola Oil – Vegetable oil would work too
Pumpkin Puree – Pumpkin right out of the can works best
Milk – Skim, 2% or Whole milk works. I used skim.
Pumpkin Pie Spice – You can actually make your own Pumpkin Pie Spice if you are feeling up to it.
Cinnamon – Regular ground cinnamon
Baking Soda – Make sure it’s fresh
Eggs – Large eggs are good
Salt
HOW TO MAKE PUMPKIN CRUMB CAKE MUFFINS
Preheat oven to 425°F. Fill a muffin pan (12 count) with cupcake liners or spray each individual muffin space with non-stick spray.
In a large bowl, whisk together the flour, cinnamon, baking soda, pumpkin pie spice and salt until completely combined and set aside.
In another bowl, whisk the canola oil, sugar, brown sugar, pumpkin puree, eggs and milk together until completely mixed to make the “wet ingredients”.
Add the dry ingredients (flour mixture) to the wet ingredients and stir gently with a spatula until just combined. Don’t overmix. Just mix until no flour remains.
Spoon the batter into the prepared muffin pan. You want to fill the muffin tins to almost full.
Make the Crumb Topping
Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Carefully mix in the melted butter until crumbs form. Try not to over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter.
NOTE: If the “crumbs” look more like dough, it’s okay. Just break it up into small pieces and place on top of the muffins.
Bake the muffins for 5 minutes at 425°F and then reduce the oven temperature to 350°F (177°C) but keep the muffins in the oven the entire time! Bake for an additional 17-18 minutes or until a toothpick inserted in the center comes out clean. Let the muffins to cool for 10 minutes in the muffin pan as you make the icing.
Make the Icing
Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins with a spoon or fork and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Pumpkin Crumb Cake Muffins
Ingredients
Muffin Ingredients
- 1 3/4 cup flour
- 1 tsp baking soda
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1/2 cup canola oil
- 1 1/2 cup pumpkin puree
- 1/2 cup milk
- 2 eggs
Crumb Topping
- 1/4 cup brown sugar
- 1/4 cup sugar
- 3/4 cup flour
- 1 tsp pumpkin pie spice
Maple Icing
- 1 1/2 cups powdered sugar
- 2 tbsp pure maple syrup
- 2 tbsp milk
Instructions
Make the Muffin Batter
- Preheat oven to 425°F. Fill a muffin pan (12 count) with cupcake liners or spray each individual muffin space with non-stick spray.
- In a large bowl, whisk together the flour, cinnamon, baking soda, pumpkin pie spice and salt until completely combined and set aside.
- In another bowl, whisk the canola oil, sugar, brown sugar, pumpkin puree, eggs and milk together until completely mixed to make the “wet ingredients”.
- Add the dry ingredients (flour mixture) to the wet ingredients and stir gently with a spatula until just combined. Don’t overmix. Just mix until no flour remains.
- Spoon the batter into the prepared muffin pan. You want to fill the muffin tins to almost full.
Make the Crumb Topping
- Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Carefully mix in the melted butter until crumbs form. Try not to over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter. NOTE: If the “crumbs” look more like dough, it’s okay. Just break it up into small pieces and place on top of the muffins.
- Bake the muffins for 5 minutes at 425°F and then reduce the oven temperature to 350°F (177°C) but keep the muffins in the oven the entire time! Bake for an additional 17-18 minutes or until a toothpick inserted in the center comes out clean. Let the muffins to cool for 10 minutes in the muffin pan as you make the icing.
Make the Maple Icing
- Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins with a spoon or fork and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Nutrition
