Fall is in the air, and with it comes the irresistible aroma of pumpkin spice! These Pumpkin Crumb Cake Muffins are the perfect blend of cozy flavors and delightful textures, making them an ideal treat for chilly mornings or afternoon snacks. Each muffin is bursting with the warm essence of pumpkin, cinnamon, and nutmeg, while the buttery crumb topping adds a satisfying crunch that will have you reaching for seconds. Easy to make and even easier to love, these muffins will quickly become a staple in your autumn baking repertoire.
Pumpkin Crumb Cake Muffins
15
servings10
minutes22
minutesIndulge in the comforting taste of autumn with these Pumpkin Crumb Cake Muffins! Each muffin is a moist and fluffy delight, infused with pure pumpkin puree and a medley of warm spices. Topped with a generous layer of crumbly, cinnamon-sugar goodness, these muffins offer a perfect balance of sweetness and spice. Whether enjoyed with your morning coffee or as an afternoon treat, these muffins are sure to bring a smile to your face and fill your kitchen with the delightful scent of the season. Treat yourself and your loved ones to a batch today—fall has never tasted so good!
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Ingredients
1 and 3/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup canola or vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 and 1/2 cups (340g) canned pumpkin puree
2 large eggs, at room temperature
1/4 cup milk, at room temperature
- Crumb Topping
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
6 Tablespoons butter, melted
- Maple Icing (optional)
1 and 1/2 cups confectioners’ sugar
2 Tablespoons maple syrup
2 Tablespoons milk
Directions
- Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
- Make the muffins:
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
- Spoon the batter into liners, filling them almost full.
- Make the crumb topping:
- Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
- Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow 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 and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
Notes
- Thanks to https://sallysbakingaddiction.com/ for recipe
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