Pumpkin Crumb Cake Muffins
Ingredients
The Muffins
-
1 and ¾
cups
all-purpose flour
-
1
teaspoon
baking soda
-
2
teaspoons
ground cinnamon
-
1
teaspoon
pumpkin pie spice
-
½
teaspoon
salt
-
½
cup
canola or vegetable oil
-
½
cup
granulated sugar
-
½
cup
packed light or dark brown sugar
-
1 and ½
cups
canned pumpkin puree
-
2
large
eggs
-
¼
cup
milk
Crumb Topping
-
¾
cup
all-purpose flour
-
¼
cup
granulated sugar
-
¼
cup
packed light or dark brown sugar
-
1
teaspoon
pumpkin pie spice
-
6
tablespoons
unsalted butter
Maple Icing (optional)
-
1 and ½
cups
confectioners’ sugar
-
2
tablespoons
pure maple syrup
-
2
tablespoons
milk
Instructions
- Preheat the oven to 425°F (218°C) and prepare a muffin pan for 15 muffins.
- Mix the dry ingredients for the muffins in a large bowl.
- In another bowl, combine the wet ingredients and then mix them into the dry ingredients until just combined.
- Fill the muffin liners with the batter, almost to the top.
- Prepare the crumb topping by mixing the dry ingredients and then incorporating melted butter until crumbly.
- Spoon the crumb topping onto each muffin and gently press down.
- Bake at 425°F for 5 minutes, then reduce the temperature to 350°F (177°C) and bake for an additional 16-17 minutes.
- Allow the muffins to cool for 10 minutes before making the icing.
- Whisk the icing ingredients together and drizzle over the muffins before serving.
Nutrition Facts (estimated)
Servings
15 muffins
Calories
200
Total fat
8g
Total carbohydrates
30g
Total protein
3g
Sodium
200mg
Cholesterol
20mg
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