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Pumpkin Muffins

Pumpkin Muffins with Crumb Topping


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4.9 from 13 reviews

  • Author: Denay
  • Total Time: 35
  • Yield: 15 Muffins 1x

Description

Welcome the fall season with this scrumptious pumpkin muffin recipe. We take things one step further by giving each pumpkin spice muffin a beautiful crumb topping and a light drizzling of delicious vanilla glaze. Yum!


Ingredients

Units Scale

PUMPKIN MUFFINS

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 3/4 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 cup light-brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 1/2 cups canned pumpkin puree

CRUMB CAKE TOPPING

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 3/4 teaspoon pumpkin pie spice
  • 3/4 teaspoon ground cinnamon
  • 1 stick (1/2 cup) butter

VANILLA GLAZE

  • 1 + 1/2 cups powdered sugar (confectioners sugar)
  • 1 tablespoon vanilla extract
  • 1 tablespoon + 1 teaspoon milk

Instructions

  1. Line a 12-well muffin pan with cupcake liners. Line a second muffin pan with 3 cupcake liners. Adjust your oven rack to the middle position. Preheat oven to 375 degrees.
  2. In the bowl of a stand mixer, add the flour, baking soda, spices, and salt. Mix briefly until combined.
  3. Add in brown sugar, granulated sugar, eggs, vanilla, vegetable oil, milk, and pumpkin puree. Mix until all ingredients are fully incorporated. Do not over-mix the batter!
  4. Evenly divide the mixture between the 15 muffin cups.
  5. Prepare the crumb cake topping: mix all three ingredients with a spoon or fork, roughly chopping up the mixture into crumbly chunks. Spoon the crumb mixture on top of the muffins. Secure the pieces by lightly pressing them into the batter.
  6. Bake for 17-20 minutes or until a cake tester inserted in the middle of two separate pumpkin muffins comes out clean with no crumbs. Allow the muffins to stay in the pans until completely cooled.
  7. Prepare the vanilla glaze: With a spoon, mix the powdered sugar, vanilla and milk together until fully combined. If the glaze needs to be thinned out a bit, add additional milk 1/4 teaspoon at a time. With the back of a spoon, drizzle the icing over the pumpkin spice muffins in a zig-zag pattern.
  • Prep Time: 15
  • Cook Time: 20
  • Category: Breakfast
  • Cuisine: American