Pumpkin Crumb Muffin Recipe

Moist Pumpkin Muffins with a perfect blend of pumpkin pie spice, a mile-high crumb topping, and a cinnamon maple drizzle. Bring fall in with a smile and bake a batch of these tasty muffins

Course breakfast/dessert

Cuisine American

Keyword how do I make pumpkin muffins, how to make pumpkin muffins, Pumpkin Muffin recipe, pumpkin muffins recipe

Prep Time 30

Cook Time 25

Total Time 55

Servings muffins

Calories 457kcal

Author Beth Pierce

Ingredients

Muffins

1 ¾ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 teaspoon ground cinnamon
½ teaspoon ground 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 flour mixture to the pumpkin 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 help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
Fill the muffin tins just shy of the top, leaving enough room to add a couple of tablespoons of the crumb topping.
Gently press the crumb topping down to stay in place and secure.

Nutrition