Description
Delightfully soft and moist pumpkin crumb cake muffins bursting with warm pumpkin pie spice flavors and topped with a crunchy crumb topping and optional maple icing drizzle.
Ingredients
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: Preheat your oven to 425°F (218°C). Prepare two 12-count muffin pans by spraying them with nonstick spray or lining them with cupcake liners, as this recipe yields 15 muffins.
- Mix Dry Ingredients: In a large bowl, whisk together 1 and 3/4 cups all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until combined.
- Mix Wet Ingredients: In a separate medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until fully combined.
- Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and gently fold just until no flour pockets remain. Be careful not to overmix to keep the muffins tender.
- Fill Muffin Pans: Spoon the batter into the lined muffin pans, filling each almost to the top.
- Prepare Crumb Topping: Whisk together flour, granulated sugar, brown sugar, and pumpkin pie spice in a bowl. Lightly mix in the melted butter with a fork until crumbs form. Do not overmix.
- Top Muffins: Spoon the crumb topping evenly over each muffin and gently press crumbs into the batter for a snug fit.
- Bake Muffins: Bake at 425°F (218°C) for 5 minutes. Then reduce 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 bake time is approximately 21-22 minutes.
- Cool and Make Icing: Allow muffins to cool in the pan for 10 minutes. Meanwhile, whisk together confectioners’ sugar, pure maple syrup, and milk until smooth for the optional maple icing.
- Serve: Drizzle the maple icing over warm muffins. Store covered at room temperature for 1-2 days or refrigerate for up to 1 week.
Notes
- Make Ahead Instructions: Freeze muffins with or without icing for up to 3 months. Thaw overnight in the refrigerator and warm in the microwave before serving. Add icing as desired.
- Special Tools: 12-count muffin pan, muffin liners, glass mixing bowls, spatula, whisk.
- Pumpkin Pie Spice Substitute: Use 1/4 teaspoon each of ground ginger, nutmeg, cloves, and allspice, plus 2 teaspoons of ground cinnamon in batter. For crumb topping, add 1/4 teaspoon cinnamon to the same blend.
- Milk Options: Any milk works, including unsweetened vanilla almond, whole, or skim milk, dairy or non-dairy.
- Baking Tip: For mini muffins, bake at 350°F (177°C) for 11-13 minutes.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
