Indulge in the flavors of fall with these Pumpkin Crumb Cake Muffins. Moist, flavorful pumpkin muffins topped with a buttery crumb topping and drizzled with sweet vanilla glaze make for an irresistible breakfast or snack. These muffins are easy to make and perfect for enjoying the cozy warmth of autumn spices.
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 Oven: Preheat your oven to 425°F (218°C) and line a 12-cup muffin pan with paper liners.
Prepare Dry Ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
Mix Wet Ingredients: In a separate bowl, whisk the brown sugar, vegetable oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
Combine: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Make the Crumb Topping: In another bowl, mix the flour, granulated sugar, brown sugar, cinnamon, and melted butter until it forms a crumbly texture.
Fill Muffin Cups: Fill the muffin liners about 3/4 full with the batter. Evenly sprinkle the crumb topping over each muffin, gently pressing it into the batter.
Bake: Bake at 425°F (218°C) for 5 minutes. Then, reduce the oven temperature to 350°F (177°C) and continue baking for another 15-18 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Glaze: Let the muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. For the glaze, whisk together the powdered sugar, milk, and vanilla extract. Drizzle over the cooled muffins.
Serving Tips:
Warm or Room Temperature: These muffins are delicious both warm and at room temperature. For a cozy treat, warm them slightly in the microwave or oven before serving.
Pairings: Serve with a hot beverage like coffee, tea, or hot chocolate. They also go well with a dollop of whipped cream or a scoop of vanilla ice cream for a special dessert.
Presentation: Garnish with a light dusting of powdered sugar or a sprinkle of additional cinnamon for an extra touch of elegance.
Storage Tips:
Room Temperature: Store leftover muffins in an airtight container at room temperature for up to 3 days. They are best enjoyed fresh, but they will stay moist and flavorful when stored properly.
Refrigeration: If you have added the vanilla glaze, it’s best to refrigerate the muffins to prevent the glaze from becoming sticky. Store them in an airtight container for up to 5 days in the fridge.
Freezing: For longer storage, freeze the muffins. Place them in a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to 3 months. To thaw, let them sit at room temperature for a few hours or warm them briefly in the microwave or oven.
Reheating: To refresh the muffins, reheat in a 350°F (177°C) oven for 5-10 minutes or microwave for about 20-30 seconds until warmed through.
Related Recipes:
FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! To do this, roast or steam the pumpkin until tender, then puree it in a blender or food processor until smooth. Be sure to drain any excess moisture to achieve a similar consistency to canned pumpkin puree.
How can I make these muffins gluten-free?
To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend you use includes xanthan gum or guar gum, which helps with texture and binding. You might also need to adjust the baking time slightly.
Can I skip the vanilla glaze?
Absolutely! The vanilla glaze is optional and primarily for added sweetness and presentation. The muffins are delicious on their own with just the crumb topping. If you prefer, you can dust them with powdered sugar or enjoy them plain.
How can I make these muffins dairy-free?
To make dairy-free muffins, substitute the milk with a plant-based milk such as almond milk, soy milk, or oat milk. For the crumb topping, use dairy-free margarine or coconut oil in place of the unsalted butter. The muffins will still turn out moist and flavorful with these substitutions.
Conclusion:
With these Pumpkin Crumb Cake Muffins, you’ll bring the essence of fall into your kitchen. The soft and flavorful pumpkin base, topped with a buttery crumble, paired with the option of a sweet vanilla glaze, creates a treat that’s perfect for any autumn day!
📖 Recipe:
Print
Pumpkin Crumb Cake Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
- Diet: Vegetarian
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
