Pumpkin Crumb Muffins
Pumpkin Crumb Muffins made with pumpkin puree, basic baking ingredients, a simple crumb topping and a delicious maple drizzle.
Hello Fall!
What I love about Fall:
- Sitting by the fire pit
- Leggings
- Bundling up in my favorite hoodie
- Good-bye humidity
- Halloween parties
- Football
- Pumpkin spice!
The start of September unofficially begins the Fall season to me. Fall means pumpkin spice everything! Pumpkin puree and pumpkin pie spices are incredibly delicious in baked goods. Pumpkin puree can have a tendency to make baked goods slightly more dense but in a good way. These Pumpkin Crumb Muffins are still very moist and full of flavor!
This Pumpkin Crumb Muffins recipe happens to be one of my son’s favorites and from Sally’s Baking Addiction with minor changes made to the original recipe.
If you love pumpkin spice as much as I do, you must bake these! Step up your pumpkin spice game with pairing these muffins with a Pumpkin Chai Tea Latte from Leggings ‘N’ Lattes. Delish!
Pumpkin Crumb Muffins |
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Yields: 16 muffins
- Pumpkin Muffins
- 2 eggs
- 1/4 cup milk
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1 1/2 cups pumpkin puree
- Crumb Topping
- 3/4 cup flour
- 1/4 cup brown sugar
- 1 teaspoon pumpkin spice
- 6 tablespoons unsalted butter, cold
- Maple Icing
- 3/4 cup confectioners sugar
- 1 tablespoon maple syrup
- 1 tablespoon milk
- Preheat oven to 425 degrees.
- In a medium mixing bowl, add 1 3/4 cup flour, 1 teaspoon baking soda, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, 1/2 teaspoon salt and 1/2 cup granulated sugar. Stir ingredients.
- Add in 2 eggs, 1/4 cup milk, 1/2 cup vegetable oil and 1 1/2 cups pumpkin puree. Use a hand mixer to thoroughly mix.
- Place muffin liners into muffin pan and fill each 3/4 full.
- In a small bowl, add 3/4 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon pumpkin spice and 6 tablespoons butter. Stir together until you get crumbs. Using your hands can be a good way to squish and mix the butter with the other crumb ingredients.
- Place your crumbs on each muffin.
- Bake for 5 minutes.
- Turn heat down to 350 degrees and cook another 16 minutes.
- Let muffins cool and make your maple icing. In a small bowl, whisk together 3/4 cup confectioners sugar, 1 tablespoon maple syrup and 1 tablespoon milk.
- Drizzle maple syrup on muffins and serve.
- Preparation time: 20 minutes
- Cook time: 21 minutes
What are your favorite things about Fall? 
How many does this make?
About 16 muffins Tracy.
These look amazing! Must try them soon. In your directions, is it a typo 2/4, should be 3/4 cup flour? I believe that’s what it says in the ingredient list; just want to make sure I have the measurements right! Thanks!
Oh yes. I will look at that now. 3/4 cup flour.
Thank you for noticing! Instructions are edited with 3/4 cup flour for the crumb mixture.
I always love a muffin with a crumb top. Makes me feel extra special while enjoying it with a cup of tea.
Gives you all the good food feels ?