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Pumpkin Crumb Cake Muffins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 128 reviews
  • Author: Emily
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 35 minutes
  • Yield: 15 muffins 1x
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

These pumpkin crumb cake muffins are soft, moist, and packed with warm pumpkin pie spices. Featuring a tender pumpkin muffin base topped with a sweet cinnamon-spiced crumb and finished with a luscious maple glaze, they make a perfect seasonal treat for breakfast or dessert.

Ingredients

Units 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

  1. Prepare the muffin pans: Preheat your oven to 425°F (218°C). Spray two 12-count muffin pans with nonstick spray or line with cupcake liners since this recipe yields 15 muffins. Set the pans aside while you prepare the batter.
  2. Mix the dry ingredients: In a large bowl, whisk together 1 and 3/4 cups flour, baking soda, cinnamon, pumpkin pie spice, and salt until fully combined. This ensures even distribution of the leavening and spices throughout your muffins.
  3. Combine wet ingredients: In a separate medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until the mixture is smooth and homogeneous.
  4. Make the muffin batter: Pour the wet mixture into the bowl with the dry ingredients. Gently fold the ingredients together using a spatula just until all the flour pockets disappear. Avoid overmixing to maintain the muffins’ tender crumb.
  5. Fill the muffin cups: Spoon the batter into the prepared muffin pans, filling each liner almost to the top for a full muffin dome.
  6. Prepare the crumb topping: Whisk together flour, granulated sugar, brown sugar, and pumpkin pie spice in a bowl. Using a fork, lightly mix in the melted butter until crumbly clumps form. Do not over-mix to keep the topping crumbly.
  7. Add crumb topping: Evenly distribute the crumb topping over each muffin batter-filled liner. Gently press the crumbs into the batter so they adhere snugly and bake evenly.
  8. Bake the muffins: Bake at 425°F (218°C) for 5 minutes to give the muffins a quick rise. Immediately reduce the oven temperature to 350°F (177°C) and continue baking for an additional 16 to 17 minutes. The muffins are done when a toothpick inserted into the center comes out clean. Total baking time is approximately 21-22 minutes.
  9. Cool and make the icing: Allow the muffins to cool in the muffin pans for 10 minutes. Meanwhile, whisk together the confectioners’ sugar, maple syrup, and milk until smooth to create a sweet maple glaze.
  10. Finish and serve: Drizzle the maple icing generously over the warm muffins. Serve immediately for best flavor. Store any leftovers tightly covered at room temperature for 1-2 days or refrigerate for up to 1 week.

Notes

  • These muffins are best enjoyed warm to savor the soft texture and sweet maple glaze.
  • You can make your own pumpkin pie spice using cinnamon, nutmeg, ginger, allspice, and cloves for fresher flavor.
  • If making mini muffins, bake at 350°F (177°C) for 11-13 minutes instead of following the temperature changes.
  • Allow muffins to cool slightly before glazing to prevent the icing from melting completely.
  • Use canned pumpkin puree, not pumpkin pie filling, for the correct texture and flavor.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 310
  • Sugar: 18g
  • Sodium: 190mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 40mg

Find it online: https://emilyquickdinners.com/pumpkin-crumb-cake-muffins-recipe/