These Pumpkin Muffins bake up super moist and tall, covered with an easy buttery crumb topping and drizzled with a quick four ingredient cinnamon maple glaze. They are the perfect fall treat and they freeze beautifully! I love to serve them up with a fresh pot of coffee.
These big beautiful Pumpkin Muffins make for a marvelous breakfast with a big cup of coffee or an after-dinner sweet treat with a glass of milk. Store the muffins on the counter at room temperature for up to 3 days then store them in the fridge or freeze them for long term storage.
How do you make Pumpkin Muffins?
This pumpkin muffin recipe is a three-part recipe but easily doable. Are you in a hurry? You can make the crumb topping ahead of time.
The first part is the cake part of the Pumpkin Muffin. Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger together in a medium bowl. Then in a large bowl stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla together. Add the dry mixture to the wet mixture in several intervals stirring just until combined. Add paper liners to a 12 count muffin pan. Divide the batter evenly between the muffin liners.
The second step is the delicious crumb topping. Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly. Divide the mixture evenly over the top of the muffins and gently press down so the crumb mixture adheres. Bake and fully cool the muffins.
In the final step whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the fully cooled muffins. They look so good you can almost taste them!
Recipe notes and helpful tips
- Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine free ones. They peel away perfectly from muffins and cupcakes.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten leading to tough and gummy muffins.
- Fill the muffin tins just shy of the top therefore leaving enough room to add a couple of tablespoons of the crumb topping.
- Gently press the crumb topping down so that it stays in place and secure.
- Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs..
- Store the muffins at room temperature in an airtight container for up to 3 days.
- Freeze in a freezer zipper bag or freezer safe container for up to 3 months. See below for more on freezing muffins.
How to freeze these pumpkin muffins
First let the muffins fully cool by removing them from the tin 5 minutes after you remove them from the oven. Place the muffins on a wire rack to cool. Do not wash the tin yet. Once the muffins have fully cooled place them back in the tin. Place the tin on a flat level surface in the freezer. Once they are fully frozen place them in a heavy duty freezer zipper bag removing as much air as possible or a freezer safe storage container. Freeze for up to 3 months.
This Pumpkin Muffin Recipe is perfect for on the go breakfasts or school lunch treats! Put the ingredients on your shopping list today and let me know what you think! Delicious!
Other pumpkin recipes to try!
Pumpkin Crumb Muffin Recipe
Moist Pumpkin Muffins with a perfect blend of spices, a mile high crumb topping, and a cinnamon maple drizzle. Bring fall in with a smile and bake a batch of these tasty muffins
- Prep Time: 30
- Cook Time: 25
- Total Time: 55 minutes
- Yield: 12 muffins 1x
- Category: breakfast/dessert
- Method: Baking
- Cuisine: American
Ingredients
Muffins
- 1 ¾ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup pumpkin puree (canned or fresh)
- ¼ cup milk
- 1 teaspoon vanilla
Streusel Topping
- 1 cup all purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter melted
Cinnamon Maple Drizzle
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon maple syrup
- Pinch of ground cinnamon
Instructions
- Preheat oven to 375 degrees. Add paper liners to 12 count standard muffin pan.
- Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger together in a medium bowl. In a large bowl stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla together.
- Add the dry mixture to the wet mixture in several intervals stirring just until combined. Divide the batter evenly between the muffin liners.
- Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly. Divide the mixture evenly over the top of the batter and gently press down so the crumb mixture adheres..
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After 5 minutes move the muffins to a wire rack to cool.
- Whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the fully cooled muffins.
Notes
- Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine free ones. They peel away perfectly from muffins and cupcakes.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten leading to tough and gummy muffins.
- Fill the muffin tins just shy of the top therefore leaving enough room to add a couple of tablespoons of the crumb topping.
- Gently press the crumb topping down so that it stays in place and secure.
- Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs..
- Store the muffins at room temperature in an airtight container for up to 3 days.
- Freeze in a freezer zipper bag or freezer safe container for up to 3 months.
Keywords: easy pumpkin muffins, pumpkin spice muffins, best pumpkin muffins, Pumpkin Muffin recipe, pumpkin crumble muffins
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