⁘ anna bakes cupcakes ⁘

pumpkin crumb cake muffins

soft pumpkin muffins with pumpkin spice crumb topping and maple icing

recipe from Sally's Baking Addiction

baked in October 2019

yield: 15 muffins
prep time: 40 minutes
cook time: 22 minutes
difficulty level: easy



Crumb Topping

Maple Icing


For the muffins and crumb cake topping:

  1. Preheat oven to 425°F. 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 manner. Set aside.
  2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.
  3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined.
  4. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  5. Spoon the batter into liners, filling them almost full.
  6. Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined.
  7. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix.
  8. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  9. Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F.
  10. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.
  11. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.

For the maple icing:

  1. Whisk all of the icing ingredients together until combined and smooth.
  2. Drizzle over muffins and serve warm.