Pumpkin Crumb Muffins

Pumpkin crumb muffin with cinnamon streusel topping and vanilla icing on a cooling rack.

Pumpkin crumb muffins are soft, moist muffins made with real pumpkin and topped with a buttery cinnamon crumb topping and sweet vanilla icing. They're easy to make and perfect for fall baking.

Course Breakfast, Desserts

Cuisine American

Prep Time 20

Cook Time 25

Resting Time 10

Total Time 55

Servings servings

Calories 371kcal

Author Diane Gail

Ingredients

For the crumb topping:

1/3 cup brown sugar
3 tablespoons granulated sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
6 tablespoons butter melted

For the muffins:

1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 1/4 cup pumpkin puree 100% pure pumpkin
1 cup granulated sugar
1/2 cup vegetable oil
1/4 cup milk
2 large eggs
1 teaspoon vanilla extract

For the icing:

1/2 cup powdered sugar
2 teaspoons milk

US Customary - Metric

Instructions

For the crumb topping:

Whisk the brown sugar, granulated sugar, cinnamon, and flour together in a medium bowl.
Add the melted butter and mix with a fork until a thick paste forms. Set aside.

For the muffins:

Preheat the oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or grease the pan well.
Whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt together in a large bowl.
In a separate bowl, whisk together the pumpkin purée, granulated sugar, vegetable oil, milk, eggs, and vanilla extract until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups using a ⅓-cup measure.
Crumble the topping evenly over each muffin.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins rest in the pan for 10 minutes, then transfer them to a wire rack to cool completely.

For the icing:

Whisk the powdered sugar and milk together until smooth.
Drizzle the icing over the cooled muffins before serving.

Notes

Use 100% pure pumpkin purée, not pumpkin pie filling.
Add the icing only after the muffins have cooled completely.
Store in an airtight container for up to 2 days or refrigerate for up to 5 days.
Freeze uniced muffins for up to 3 months and ice after thawing.

Nutrition