Pumpkin Crumb Cake Muffins

• servings: Yield: 15 muffins
• active time: 10 min
• total time: 20 minutes

Ingredients

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*

Directions

Preheat oven to 425°F (218°C). 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 (218°C) then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). 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. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.

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

Make Ahead Instructions: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Top with icing before serving if needed.

Special Tools (affiliate links): Muffin Pan | Muffin Liners | Glass Mixing Bowls | Spatula | Whisk

Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice in the muffin batter. Do not leave out the 2 teaspoons of ground cinnamon that is also in the muffin batter. The crumb topping also uses pumpkin pie spice and, again, if you don’t have store-bought or homemade, use 1/4 teaspoon of each of those spices and add 1/4 teaspoon cinnamon too.

Milk: Any milk works. I’ve tested with unsweetened vanilla almond milk, whole milk, and skim milk. You can use any, dairy or non.