Name: Pumpkin Crumb Cake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 and 3/4 cups (220 g) all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1 and 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground cloves; 2/3 cup (135 g) packed brown sugar; 1/2 cup (120 ml) vegetable oil; 2 large eggs; 1 cup (240 g) pumpkin puree; 1/4 cup (60 ml) milk; 1 teaspoon vanilla extract; 3/4 cup (95 g) all-purpose flour; 1/4 cup (50 g) granulated sugar; 1/4 cup (50 g) packed brown sugar; 1 teaspoon ground cinnamon; 6 tablespoons (85 g) unsalted butter, melted; 1 cup (120 g) powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Description

Delight in the cozy flavors of fall with our Pumpkin Crumb Cake Muffins. These moist pumpkin muffins are topped with a buttery, crumbly topping and drizzled with a sweet vanilla glaze, making them the perfect choice for breakfast or a snack. Enhanced with warm spices like cinnamon, nutmeg, and cloves, these muffins bring a taste of autumn to any time of day. Easy to make and incredibly satisfying, they’re a must-try for pumpkin lovers!

Ingredients

For the Muffins:

1 and 3/4 cups (220 g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 and 1/2 teaspoons ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves

2/3 cup (135 g) packed brown sugar

1/2 cup (120 ml) vegetable oil

2 large eggs

1 cup (240 g) pumpkin puree

1/4 cup (60 ml) milk

1 teaspoon vanilla extract

For the Crumb Topping:

3/4 cup (95 g) all-purpose flour

1/4 cup (50 g) granulated sugar

1/4 cup (50 g) packed brown sugar

1 teaspoon ground cinnamon

6 tablespoons (85 g) unsalted butter, melted

For the Vanilla Glaze (Optional):

1 cup (120 g) powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 425°F (218°C) and line a 12-cup muffin pan with paper liners.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
In another bowl, whisk the brown sugar, vegetable oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
For the crumb topping, mix the flour, granulated sugar, brown sugar, cinnamon, and melted butter until crumbly.
Fill the muffin liners 3/4 full with batter. Sprinkle the crumb topping evenly over the muffins, pressing it lightly into the batter.
Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and continue baking for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, milk, and vanilla extract. Drizzle over cooled muffins.

Notes

For a dairy-free version, substitute the milk with a plant-based milk and use dairy-free margarine or coconut oil in the crumb topping.

For a gluten-free option, use a gluten-free all-purpose flour blend.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 12 muffins
Calories: 350 kcal

Keywords: Pumpkin muffins, crumb cake muffins, fall recipes, pumpkin spice muffins, easy muffin recipes, autumn baking, moist pumpkin muffins, vanilla glaze muffins