Pumpkin Crumb Cake Muffins

Name: Pumpkin Crumb Cake Muffins
Total time: 35 min
Yield: 15 servings
Ingredients: 219 g all-purpose flour; 4.5 g baking soda; 5 g ground cinnamon; 2 tsp pumpkin pie spice; 3 g salt; 120 ml vegetable oil; 100 g granulated sugar; 100 g brown sugar; 340 g canned pumpkin puree; 2 ea large eggs; 60 ml milk; 94 g all-purpose flour; 50 g granulated sugar; 50 g brown sugar; 85 g unsalted butter; 180 g powdered sugar; 30 ml maple syrup; 30 ml milk; 0.4 g salt

Recipe from Sally McKenney · original post · full recipe on sallysbakingaddiction.com

Soft, moist, perfectly spiced pumpkin muffins with a buttery brown sugar crumb topping and sweet maple icing.

Serves 15 35 minKid-friendly

VegetarianBake

Ingredients

all-purpose flour219 g
baking soda — 1 tsp4.5 g
ground cinnamon — 2 tsp5 g
pumpkin pie spice — divided2 tsp
salt — ½ tsp3 g
vegetable oil120 ml
granulated sugar100 g
brown sugar100 g
canned pumpkin puree340 g
large eggs — at room temperature2 ea
milk — at room temperature60 ml
all-purpose flour — for the crumb topping

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

Vegan
- 14 g Ground flaxseed instead of large eggs
- 60 ml Oat milk instead of milk
- 85 g Vegan butter instead of unsalted butter
Mix the flaxseed with 90 ml water and rest 5 minutes before adding it with the wet ingredients; bake as written.
Dairy-free
- 60 ml Oat milk instead of milk
- 85 g Dairy-free butter instead of unsalted butter
Melt the dairy-free butter for the crumb exactly as the butter; baking times stay the same.

Swaps are suggestions — check labels if you are cooking for an allergy.

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all-purpose flour · 313 g
baking soda · 4.5 g
ground cinnamon · 5 g
pumpkin pie spice · 2 tsp
salt · 3.4 g
vegetable oil · 120 ml
granulated sugar · 150 g
brown sugar · 150 g
canned pumpkin puree · 340 g
large eggs · 2 items
milk · 90 ml
unsalted butter · 85 g
powdered sugar · 180 g
maple syrup · 30 ml

Method

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same way.
Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, 1 tsp of the pumpkin pie spice, and salt together. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together. Pour the wet ingredients into the dry ingredients, then whisk just until combined and no flour pockets remain.
Spoon the batter into the liners, filling them almost full.
Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and the remaining 1 tsp pumpkin pie spice together. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon the crumbs evenly on top of the batter and gently press them down so they’re snug.
Bake for 5 minutes at 425°F (218°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan as you make the icing.
Make the icing: Whisk the powdered sugar, maple syrup, milk and salt together until smooth. Drizzle over the muffins and serve warm. Store covered at room temperature for 1–2 days or in the refrigerator for up to 1 week.