Pumpkin Crumb Cake Muffins
All things pumpkin!
Pumpkin puree is one of the best things to cook with to make dessert worthy recipes with the added benefit of being on the healthy side. And, it does add a nice flavor.
These are one of my kids favorite dessert to make. My kids loved them and ate most of them up pretty quick. The batter was easy to make and once you spoon the batter into the muffin tins, you sprinkle a good amount of crumb mixture over the top.
Once they are done cooking, remove from the cupcake tins and put on a cooling rack. Mix the glaze and use a spoon to drizzle the glaze over the top.
Baking tips:
- Pumpkin puree can be purchase at the store. You can also make your own by baking a pumpkin pie pumpkin (cut in half, seeds removed). Allow the pumpkin to cool and remove the “meat” of the pumpkin. Puree in a blender.
- You can use cupcake liners. I like to use spray oil on the inside of the liners prior to adding the batter. This will allow the muffins to be removed easier and the cupcake liners won’t stick to the muffins.
- Make an extra batch and freeze the muffins in a ziploc freezer bag. Leave off the glaze before freezing. Remove from the freezer and thaw and then drizzle with glaze before serving.
More recipes like this:
Pumpkin Pan Bars with Cream Cheese Frosting
Carrot Cake with Cream Cheese Frosting
Pumpkin Crumb Cake Muffins
Sweet pumpkin baked in delicious muffins with a crumb topping and drizzled with a tasty glaze. Easy to make and tasty.
Ingredients
Muffin Batter
- 1 3/4 Cup All Purpose Flour
- 1 Teaspoon Baking Soda
- 2 Teaspoon Ground Cinnamon
- 1 Teaspoon Pumpkin Pie Spice
- 1/2 Teaspoon Kosher Salt
- 1/2 Cup vegetable oil
- 1/2 Cup Light or Dark Brown Sugar packed
- 1/2 Cup Granulated Sugar
- 1 1/2 Cups Canned Pumpkin Puree
- 2 Large Eggs
- 1/4 Cup Milk
Crumb Topping
- 3/4 Cup All Purpose Flour
- 1/4 Cup Granulated Sugar
- 1/4 Cup Light or Dark Brown Sugar packed
- 1 Teaspoon Pumpkin Pie Spice
- 6 Tablespoons Unsalted Butter
glaze
- 2 Tablespoons Milk
- 1 Cup Powdered Sugar
Instructions
- In a large mixing bowl, mix the 1 3/4 cup flour, baking soda, ground cinnamon, pumpkin pie spice, and salt.
- In a medium mixing bowl, beat the oil, 1/2 granulated sugar, 1/2 cup brown sugar, pumpkin puree, eggs and milk.
- Slowly mix the liquid ingredients with the dry ingredients.
- In another medium mixing bowl, mix the ingredients for the crumb topping. Use a fork to "cut" the butter into the other ingredients until you have a crumbly mixture.
- Preheat oven to 425 degrees. Spray two 12 count muffin pans with nonstick spray or line with cupcake liners. This will make 15 cupcakes.
- Spoon the batter into the batter into the muffin pans filling them 3/4's way.
- Sprinkle the crumb mixture over the top of the batter and gently press them down into the batter.
- Bake for 5 minutes at 425 degrees and then reduce to 350 degrees for an additional 20-22 minutes or until the muffins are set.
- Cool the muffins and remove from the pan. Serve.
Tried this recipe?Let us know how it was!