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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins: Soft, Spiced Delight Awaits

Enjoy the cozy flavors of Pumpkin Crumb Cake Muffins, a perfect fall treat.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1 cup Pumpkin Puree homemade or canned
  • 2 cups All-Purpose Flour can substitute with whole wheat
  • 1 cup Granulated Sugar reduce if icing is sweet enough
  • 1/2 cup Brown Sugar can replace with more granulated sugar
  • 1 tbsp Baking Powder ensure it's fresh
  • 1 tsp Baking Soda
  • 1/2 tsp Salt cut back if using salted butter
  • 2 tsp Pumpkin Pie Spice or mix individual spices
  • 2 large Eggs or substitute with flax egg or applesauce
  • 1/2 cup Vegetable Oil or melted coconut oil or avocado oil
  • 1/2 cup Milk or almond/oat milk for dairy-free
  • 1/4 cup Unsalted Butter can use dairy-free margarine
For the Crumb Topping
  • 1/2 cup All-Purpose Flour use same flour as muffins
  • 1/4 cup Granulated Sugar can mix with brown sugar
  • 1/2 tsp Pumpkin Pie Spice adjust spice levels to taste
  • 1/4 cup Melted Butter or switch with coconut oil
For the Icing (Optional)
  • 1 cup Powdered Sugar dissolves well with maple syrup
  • 2 tbsp Maple Syrup adjust to desired consistency

Equipment

  • muffin tin
  • Mixing bowls
  • Whisk
  • Fork

Method
 

Step‑by‑Step Instructions
  1. In a large mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, and eggs. Whisk until smooth, about 2 minutes.
  2. In a separate bowl, sift together all-purpose flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add dry ingredients to the wet mixture, stirring gently until just combined.
  3. Fold in the vegetable oil and milk until the batter is thick yet pourable.
  4. For the crumb topping, combine all-purpose flour, granulated sugar, brown sugar, and pumpkin pie spice in a medium bowl. Mix in melted butter until it resembles coarse crumbs.
  5. Prepare a muffin tin with liners or grease it. Fill each muffin cup with batter about two-thirds full and sprinkle crumb topping evenly.
  6. Preheat the oven to 350°F (175°C) and bake for approximately 22 minutes or until a toothpick inserted comes out clean.
  7. Once baked, cool in the pan for 5 minutes before transferring to a cooling rack. Optionally, whisk together powdered sugar and maple syrup for icing.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 12gVitamin A: 300IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure all ingredients are room temperature and avoid overmixing the batter. Store cooled muffins in an airtight container for up to 3 days or freeze for longer storage.

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