Pumpkin Crumb Cake Muffins

The time has come to officially unleash pumpkin palooza 2024!!! 🎃  So fasten your seat belts friends - I'm on a pumpkin roll (pun intended 🤣) and I've got a cue full of veggie based recipes that I can't wait to share with all of my pumpkin lovin fans. 

Kicking off this season of orange hued goodness is the ever popular Pumpkin Crumb Cake Muffin recipe.🧡  

If you're looking for a delicious seasonal muffin that's easy to put together (no mixer required) and has all of the flavors of Fall - look no further.  This is my not so subtle way of saying YOU NEED THIS MUFFIN IN YOUR LIFE. 😅  

Pumpkin Crumb Cake Muffins
1 and 3/4 cups flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup canola oil
1/2 cup sugar
1/2 cup brown sugar
1 and 1/2 cups pumpkin puree
2 large eggs
1/4 cup milk

Crumb Topping
3/4 cup flour 
1/4 cup sugar
1/4 cup brown sugar
1 teaspoon pumpkin pie spice
6 Tablespoons butter, melted

Maple Icing 
1 and 1/2 cups powdered sugar
2 Tablespoons maple syrup
2 Tablespoons milk

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Whisk together flour, cinnamon, salt, pumpkin pie spice and baking soda. 

Whisk together pumpkin, eggs, oil, milk, sugar and brown sugar. 

Slowly fold pumpkin mixture into dry ingredients.

Spoon batter into paper lined muffin cups.  (6 jumbo or 12 regular)

Stir together flour, sugar, brown sugar and pumpkin pie spice for topping.  

Gently stir in melted butter to make crumbs.  

​Sprinkle crumbs over muffin batter. ​

Bake muffins 10 minutes at 425.  Reduce heat and bake 20-30 minutes at 350.

Combine glaze ingredients and drizzle over cooled muffins. 

There is a very popular coffee shop that does an exceptional job of convincing people that pumpkin should be in their cup instead of on their plate.  Whether you agree with that or not, adding these scrumptious muffins to your morning routine can only add more goodness to your life.  

​Ciao!

Click here for a printable version of this recipe