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Pumpkin Crumb Cake Muffins Recipe

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3.8 from 8 reviews

These Pumpkin Crumb Cake Muffins are moist, spiced, and topped with a sweet crumbly topping and a drizzle of vanilla icing. Perfect for fall breakfasts or snacks, they combine the warm flavors of pumpkin puree, cinnamon, and pumpkin pie spice in a tender muffin with a buttery crunchy topping.

Ingredients

For the Crumb Topping

  • 1 1/2 cups (195g) all-purpose flour
  • 1/3 packed cup (66g) dark brown sugar
  • 2 tablespoons (26g) granulated sugar
  • 1 teaspoon (3g) cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 1/2 cup (113g) unsalted butter (melted)

For the Muffins

  • 2 1/2 cups (325g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon fine sea salt
  • 1 cup (200g) granulated sugar
  • 1/4 packed cup (50g) dark brown sugar
  • 1/2 cup (120g) vegetable oil
  • 2 large eggs (room temperature)
  • 1 egg yolk (room temperature)
  • 1/2 cup (115g) buttermilk (room temperature)
  • 1 1/4 cups (300g) pumpkin puree
  • 2 teaspoons vanilla extract

For the Icing

  • 1 1/4 cups (140g) powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk (or more as required)

Instructions

  1. Make the Crumb Topping: In a large bowl, combine the flour, dark brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt. Pour the melted butter into the bowl and toss with your hands to form large crumbs. Avoid overmixing; if the crumbs are too small, squeeze them together to make larger crumbs. If too wet, add flour 1 teaspoon at a time, mixing gently. Set aside.
  2. Prepare for Baking: Preheat the oven to 350°F (175°C) and position the rack in the middle. Grease or line a jumbo muffin pan with liners.
  3. Mix Dry Ingredients: In a separate large bowl, whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt for the muffins.
  4. Mix Wet Ingredients: In another large bowl, whisk sugar, dark brown sugar, vegetable oil, eggs, egg yolk, buttermilk, vanilla extract, and pumpkin puree until smooth and combined.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients and gently fold until no flour streaks remain. Be careful not to overmix to keep the muffins tender.
  6. Bake Muffins: Spoon the batter evenly into the prepared jumbo muffin pan. Bake for 10 minutes, then remove from oven and let cool for 3–5 minutes.
  7. Add Crumb Topping: Evenly sprinkle the prepared crumb topping over each muffin.
  8. Finish Baking: Return the muffins to the oven and bake for an additional 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool Muffins: Remove from oven and place muffins on a wire rack to cool completely before icing.
  10. Prepare Icing: Mix powdered sugar, vanilla extract, and milk until smooth. Adjust milk amount to achieve a drizzle consistency.
  11. Ice and Serve: Drizzle the icing over the cooled muffins and serve. Enjoy!

Notes

  • Use room temperature ingredients for best mixing results.
  • Do not overmix the batter to avoid dense muffins.
  • If you don’t have pumpkin pie spice, substitute with a mix of cinnamon, nutmeg, ginger, and cloves.
  • Ensure crumbs for topping are large and buttery for better texture.
  • Use jumbo muffin tins for larger muffins; adjust baking time for smaller sizes.
  • Allow muffins to cool before icing to prevent melting.

Find it online: https://cozyplatter.com/pumpkin-crumb-cake-muffins-recipe/