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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

Indulge in the irresistible allure of our incredibly tender pumpkin crumb cake muffins, crowned with tantalizing pumpkin spice crumbs and drizzled with luscious maple icing. A beloved choice among our readers, these muffins are bound to captivate your taste buds from the very first bite. Experience their undeniable charm after just one batch, and you'll be hooked!

Recipe by: Sally McKenny
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 35 minutes
Yield: 15 muffins

- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1/2 teaspoon salt
- 1/2 cup (120ml) canola or vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree
- 2 large eggs, at room temperature
- 1/4 cup (60ml) milk, at room temperature*

Crumb Topping
- 3/4 cup (94g) all-purpose flour (spooned & leveled)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 6 Tablespoons (85g) unsalted butter, melted

Maple Icing (optional)
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk*

1. Preheat Oven: Preheat your oven to 425°F (218°C). Grease a 12-count muffin pan or line it with cupcake liners. Prepare a second muffin pan in the same way since this recipe makes 15 muffins. Set aside.

2. Prepare Muffin Batter: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined. In a separate medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until fully combined. Pour the wet ingredients into the dry ingredients and gently fold everything together until just combined, being careful not to overmix.

3. Fill Muffin Liners: Spoon the batter into the prepared muffin liners, filling them almost to the top.

4. Make Crumb Topping: In a small bowl, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice until combined. Using a fork, lightly mix in the melted butter until crumbs form. Spoon the crumb mixture evenly over the batter in each muffin cup, gently pressing them down into the batter.

5. Bake Muffins: Bake the muffins in the preheated oven for 5 minutes at 425°F (218°C). Then, without removing the muffins from the oven, reduce the temperature to 350°F (177°C) and continue baking for an additional 16-17 minutes or until a toothpick inserted into the center comes out clean. Total baking time should be about 21-22 minutes. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

6. Prepare Icing: While the muffins are cooling, prepare the icing by whisking together all of the icing ingredients until smooth.

7. Drizzle Icing: Drizzle the icing over the warm muffins and serve. Store any leftover muffins tightly covered at room temperature for 1-2 days or in the refrigerator for up to 1 week.

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