Pumpkin Crumb Cake Muffins
Streusel topped, super moist, pumpkin crumb cake muffins topped with a vanilla-maple icing.
Equipment
- Muffin pans
- Mixing bowls
- Rubber spatula
- whisk
- Cupcake liners
Ingredients
Muffin Batter:
- 2.5 c All purpose flour sifted
- 4 tsp Ground cinnamon
- 2 tsp Pumpkin pie spice
- 2 tsp Baking soda
- 1 tsp Salt
- 1 c Vegetable Oil
- 1 c Granulated sugar
- 1 c Light brown sugar
- 3 c Pumpkin puree **roughly one and half of the 15oz cans
- 1/2 c Whole milk at room temperature preferred
- 4 LG eggs at room temperature preferred
Crumb Topping:
- 1.5 c All purpose flour sifted
- 1/2 c Light brown sugar
- 1/2 c Granulated sugar
- 1 tbsp Pumpkin pie spice
- 1.5 tsp Ground cinnamon
- 12 tbsp Unsalted butter melted
Vanilla-Maple Icing:
- 3 c Confectionary Sugar
- 2 tsp Vanilla extract
- 2 tbsp Maple syrup **use pure maple syrup for added maple flavor
- 3-5 tbsp Whole milk **until you reach desired consistency
Instructions
- Preheat oven to 425F. Line two muffin pans with cupcake liners or spray with non-stick cooking spray.
To make muffin batter:
- In a large mixing bowl, sift the first five (dry) ingredients together.
- In a separate bowl, whisk together the remaining (wet) until well mixed and sugar appears to be dissolved.
- Add the wet ingredients to the dry ingredients.
- Fold until smooth.
- Divide batter evenly among the two, prepared muffin pans.
To make streusel/crumb topping:
- Sift together the first five (dry) ingredients.
- Pour in melted butter.
- Using your hands or a fork, mix until a crumble forms. DO NOT OVER MIX.
- Divide topping among the muffins.
- Gently and evenly, with the palm of your hand, press the crumb into the top of the batter.
Baking instructions:
- Place both pans, side by side, on the middle shelf of the 425F oven.
- Bake for 5 minutes.
- Leaving the muffins in the oven, turn the oven down to 350F.
- Bake for an additional 15-18 minutes (or until a toothpick comes out clean).
- Remove from oven and let cool for 5-10 minutes in the tin while you make the icing.
To make the vanilla-maple icing:
- Mix together the first three ingredients.
- Slowly add milk by the tablespoon until you reach your desired consistency.
- Using a fork or rubber spatula, drizzle the icing over the top of the warm muffins.
Serve and Enjoy!
Notes
Storing muffins: Store in an airtight container (2-3 days at room temperature, 1 week in the fridge, or up to 3 months in the freezer).