How To Make Pumpkin Crumb Cake Muffins
These pumpkin crumb muffins are delicious and super soft. Top it with sweet maple icing and the pumpkin spice cake crumbs for a complete dessert treat.
Serves:
Ingredients
- 1¾cupsall-purpose flour,(220 grams) spoon & leveled
- 1tspBaking Soda
- 2tspground cinnamon
- 1tsppumpkin pie spice
- ½tspsalt
- ½cupcanola oil,(120 milliliter) or vegetable
- ½cupgranulated sugar,(100 grams)
- ½cuppacked light sugar,(100 grams) or dark brown
- 1½cupscanned pumpkin puree,(340 grams)
- 2large eggs,at room temperature
- ¼cupmilk,(60 milliliter) at room temperature
For the Crumb Topping:
- ¾cupall-purpose flour,(94 grams) spoon & leveled
- ¼cupgranulated sugar,(50 grams)
- ¼cuppacked light sugar,or dark brown
- 1tsppumpkin pie spice
- 6tbspunsalted butter,(86 grams) melted
For the Maple Icing:
- 1½cupsconfectioners’ sugar,(180 grams)
- 2tbsppure maple syrup,(30 milliliter)
- 2tbspmilk,(30 milliliter)
Instructions
-
Preheat oven to 425 degrees F (218 degrees C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
-
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.
-
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 degrees F then keeping the muffins in the oven, reduce the oven temperature to 350 degrees F (177 degrees C).
-
Bake for an additional 16 to 17 minutes or until a toothpick inserted in the center comes out clean.
-
Allow the muffins to cool for 10 minutes in the muffin pan as you 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 to 2 days or in the refrigerator for up to 1 week.
Nutrition
- Calories: 335.01kcal
- Fat: 13.01g
- Saturated Fat: 3.86g
- Trans Fat: 0.22g
- Monounsaturated Fat: 6.12g
- Polyunsaturated Fat: 2.45g
- Carbohydrates: 52.42g
- Fiber: 1.49g
- Sugar: 34.53g
- Protein: 3.53g
- Cholesterol: 37.62mg
- Sodium: 176.67mg
- Calcium: 29.55mg
- Potassium: 100.64mg
- Iron: 1.52mg
- Vitamin A: 243.00µg
- Vitamin C: 1.10mg
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