Description
Bring the cozy flavors of fall into your kitchen with these Pumpkin Crumb Muffins. Perfectly spiced with pumpkin pie seasoning and topped with a mile-high streusel, these muffins are soft, moist, and irresistible. A simple cinnamon maple drizzle adds the finishing touch, making them an ideal breakfast treat or dessert for any occasion.
Ingredients
Muffins
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup pumpkin puree (canned or fresh)
- ¼ cup milk
- 1 teaspoon vanilla
Streusel Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter, melted
Cinnamon Maple Drizzle
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon maple syrup
- Pinch of ground cinnamon
Instructions
- Preheat oven to 375 degrees and line a 12-count muffin pan with paper liners.
- In a medium bowl, whisk together 1 ¾ cups flour, 1 teaspoon baking soda, ½ teaspoon salt, 2 teaspoons cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.
- In a large bowl, combine ¾ cup granulated sugar, ½ cup brown sugar, 2 eggs, ½ cup vegetable oil, 1 cup pumpkin puree, ¼ cup milk, and 1 teaspoon vanilla.
- Gradually add the flour mixture to the pumpkin mixture, stirring gently until just combined.
- Divide the batter evenly among the muffin liners.
- For the streusel topping, whisk together 1 cup flour, ¼ cup granulated sugar, ¼ cup brown sugar, 1 teaspoon cinnamon, and ½ teaspoon salt.
- Slowly add ½ cup melted butter and mix with a fork until crumbly.
- Sprinkle the streusel evenly over the muffins and press lightly so it adheres.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let muffins cool for 5 minutes in the pan, then transfer to a wire rack.
- For the cinnamon maple drizzle, whisk together 1 ½ cups powdered sugar, 2 tablespoons milk, 1 tablespoon maple syrup, and a pinch of cinnamon until smooth.
- Drizzle over fully cooled muffins and serve.
Notes
- Serve the muffins slightly warm or at room temperature for the best flavor and texture.
- Store leftover muffins in an airtight container at room temperature for up to 3 days.
- For longer storage, refrigerate muffins in an airtight container for up to 1 week.
- Muffins can be frozen for up to 3 months. Wrap individually in plastic wrap or place in a freezer-safe container.
- Thaw frozen muffins at room temperature or warm them in the oven before serving.
- Drizzle the cinnamon maple glaze just before serving for the best presentation and flavor.