Pumpkin Crumb Muffins Recipe

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The pumpkin crumb cake muffins are soft and moist, and they have a maple frosting topping and pumpkin pie spice within them.

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Ingredient

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[{"selector":"#anim-a1d51e6c-5901-42f2-b94f-7e7ecfe59fde [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-fe8d6d95-672a-47e5-8d46-4b8a51f4e2ef","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-be360e72-62d0-4a97-9f27-e1d236800336","keyframes":{"transform":["translate3d(107.98817%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] – 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled) – 1 teaspoon baking soda – 2 teaspoons ground cinnamon – 1 teaspoon store-bought or homemade pumpkin pie spice * – 1/2 teaspoon salt – 1/2 cup (120ml) canola or vegetable oil – 1/2 cup (100g) granulated sugar – 1/2 cup (100g) packed light or dark brown sugar – 1 and 1/2 cups (340g) canned pumpkin puree – 2 large eggs , at room temperature – 1/4 cup (60ml) milk , at room temperature* Crumb Topping – 3/4 cup (94g) all-purpose flour (spooned & leveled) – 1/4 cup (50g) granulated sugar – 1/4 cup (50g) packed light or dark brown sugar – 1 teaspoon store-bought or homemade pumpkin pie spice * – 6 Tablespoons (85g) unsalted butter , melted Maple Icing (optional) – 1 and 1/2 cups (180g) confectioners’ sugar – 2 Tablespoons (30ml) pure maple syrup – 2 Tablespoons (30ml) milk *

Direction

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Start oven at 425°F (218°C). Line a 12-count muffin tin with cupcake liners or nonstick spray. Prepare a second muffin pan because this recipe yields 15 muffins. Save.

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Mix muffin flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl. Oil, sugar, pumpkin puree, eggs, milk medium bowl. Blending wet and dry components slowly reduces flour pockets.

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After the liners have been almost entirely filled, the batter should be spooned into them until they are almost full.

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Pumpkin pie spice, flour, granulated sugar, brown sugar, crumb topping. Melt butter and fork-mix crumbs. Do not overmix. Gently press crumbs into batter to tighten.

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Leave the muffins in the oven for 5 minutes at 425°F (218°C), then lower the temperature to 350°F (177°C). Add 16-17 minutes or until a toothpick inserted in the center comes out clean.

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These muffins bake for 21–22 minutes, approximate. Mix the icing while the muffins cool for 10 minutes in the pan. • Bake tiny muffins for 11-13 minutes at 350°F (177°C) throughout.

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Make the icing: Whisk all the ingredients until smooth. Serve muffins warm with drizzle. Store securely covered at room temperature for 1-2 days or in the fridge for 1 week.

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Pumpkin Crumb Muffins Recipe

The pumpkin crumb cake muffins are soft and moist, and they have a maple frosting topping and pumpkin pie spice within them.

Ingredient

Direction

Start oven at 425°F (218°C). Line a 12-count muffin tin with cupcake liners or nonstick spray. Prepare a second muffin pan because this recipe yields 15 muffins. Save.

Mix muffin flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl. Oil, sugar, pumpkin puree, eggs, milk medium bowl. Blending wet and dry components slowly reduces flour pockets.

After the liners have been almost entirely filled, the batter should be spooned into them until they are almost full.

Pumpkin pie spice, flour, granulated sugar, brown sugar, crumb topping. Melt butter and fork-mix crumbs. Do not overmix. Gently press crumbs into batter to tighten.

Leave the muffins in the oven for 5 minutes at 425°F (218°C), then lower the temperature to 350°F (177°C). Add 16-17 minutes or until a toothpick inserted in the center comes out clean.

These muffins bake for 21–22 minutes, approximate. Mix the icing while the muffins cool for 10 minutes in the pan. • Bake tiny muffins for 11-13 minutes at 350°F (177°C) throughout.

Make the icing: Whisk all the ingredients until smooth. Serve muffins warm with drizzle. Store securely covered at room temperature for 1-2 days or in the fridge for 1 week.

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