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+ servings
Pumpkin muffin on cooling rack

Pumpkin Crumb Cake Muffins

Hollie Schultz
These crumb cake muffins are bursting with pumpkin flavor and resemble a beloved coffee cake.
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Prep Time 15 mins
Cook Time 22 mins
Total Time 37 mins
Course Breakfast
Cuisine American
Servings 12 muffins
Calories 376 kcal

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

Calories: 376kcalCarbohydrates: 67gProtein: 4gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 29mgSodium: 211mgPotassium: 148mgFiber: 2gSugar: 44gVitamin A: 4828IUVitamin C: 1mgCalcium: 51mgIron: 2mg
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