Go Back
–+ servings
Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins: Easy Fall Treats for Everyone

Delicious and easy Pumpkin Crumb Cake Muffins perfect for fall treats for everyone.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 10 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 15 muffins
Calories 200 kcal

Equipment

  • muffin pan
  • mixing bowls
  • whisk
  • fork

Ingredients
  

Muffin Base

  • 1.75 cups all-purpose flour spooned & leveled
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice store-bought or homemade
  • 0.5 teaspoon salt
  • 0.5 cups canola or vegetable oil
  • 0.5 cups granulated sugar
  • 0.5 cups brown sugar packed light or dark
  • 1.5 cups canned pumpkin puree
  • 2 large eggs at room temperature
  • 0.25 cups milk at room temperature

Crumb Topping

  • 0.75 cups all-purpose flour spooned & leveled
  • 0.25 cups granulated sugar
  • 0.25 cups brown sugar packed light or dark
  • 1 teaspoon pumpkin pie spice store-bought or homemade
  • 6 Tablespoons unsalted butter melted

Maple Icing (optional)

  • 1.5 cups confectioners’ sugar
  • 2 Tablespoons pure maple syrup
  • 2 Tablespoons milk

Instructions
 

Muffin Preparation

  • Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Prepare a second muffin pan in the same manner.
  • In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. 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.

Crumb Topping Preparation

  • 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. Spoon crumbs evenly on top of the batter and gently press them down into the batter.

Baking and Icing

  • Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and bake for an additional 16-17 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan.
  • Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

Notes

This recipe makes 15 muffins.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 80IUVitamin C: 2mgCalcium: 2mgIron: 6mg
Keyword baking, Easy Muffins, Fall Treats, Muffins, Pumpkin Crumb Cake Muffins, Pumpkin Desserts
Tried this recipe?Let us know how it was!