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