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Pumpkin Crumb Muffins
Yield: 15 muffins
Pumpkin crumb muffins are great for breakfast, snacks, and dessert! A moist pumpkin spice muffin topped with a cinnamon streusel topping and a sweet glaze. The perfect way to wake up in the fall!
Equipment
- Muffin pan with muffin liners
Ingredients
Pumpkin Muffins
- ½ cup granulated sugar
- ½ cup light brown sugar
- ⅓ cup vegetable oil
- 2 eggs room temperature
- ¼ cup milk room temperature
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
Streusel Topping
- ¼ cup unsalted butter melted
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ tsp cinnamon
Glaze
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350° F. Line a muffin tin with muffin liners.
- In a large mixing bowl, combine granulated sugar, light brown sugar, vegetable oil, eggs, milk, vanilla extract and pumpkin puree. Whisk until combined and smooth.
- Add in all-purpose flour, baking soda, salt, and cinnamon. Whisk until well combined and smooth, but do not overmix the batter.
- Portion the batter into muffin liners using a large cookie scoop to approximately ⅔ full. Set aside.
- In a small bowl, combine melted butter, brown sugar, all-purpose flour, and cinnamon. Mix to combine until crumbly.
- Sprinkle the streusel topping over the muffin batter. Divide evenly over the muffins.
- Bake the muffins for 22-24 minutes until an inserted toothpick comes out clean.
- Cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely.
- In a small bowl, combine powdered sugar and milk. Mix until smooth.
- Use a spoon to drizzle the glaze over the cooled muffins.
Notes
Pumpkin crumb muffins can be stored in an airtight container at room temperature for 2 to 3 days.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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