Delicious Pumpkin Crumb Cake Muffins Recipe for Fall By a Seasoned Food Blogger

As a seasoned food blogger, I’ve crafted a delightful twist on the classic pumpkin muffin – introducing my irresistible pumpkin crumb cake muffins. These cozy treats are a perfect blend of rich pumpkin spice flavors, a sweet pumpkin pie spice sugar swirl, and a buttery crumb topping that will leave you craving more. Topped off with a luscious maple glaze, these muffins are a must-have for your fall baking rotation.

Inspired by a fusion of my favorite pumpkin muffins and a beloved coffee cake recipe, I’ve meticulously perfected this pumpkin crumb cake muffin recipe to create a mouthwatering experience. Even my husband, a self-proclaimed pumpkin bread aficionado, couldn’t resist the allure of these muffins over my famous pumpkin bread – a true testament to their delectable taste. For small households seeking a cozy treat, this small-batch recipe from my cookbook is a convenient and satisfying option for embracing the flavors of the season.

Ingredients

Pumpkin Muffin Base

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ to 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 1 cup canned pumpkin
• ½ cup buttermilk
• 2 large eggs (room temperature)
• 2 tablespoons molasses
• 1 teaspoon grated orange zest

Crumb Topping

• 1/4 cup butter (softened)
• 1/2 cup sugar
• 1/4 cup packed brown sugar
• 2/3 cup canned pumpkin
• 1/2 cup buttermilk
• 2 large eggs (room temperature, lightly beaten)
• 2 tablespoons molasses
• 1 teaspoon grated orange zest
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 to 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

• 1/3 cup all-purpose flour
• 3 tablespoons brown sugar
• 2 tablespoons cold butter

Equipment Needed

To prepare these scrumptious pumpkin crumb cake muffins, you’ll need some essential kitchen equipment. Here’s what you’ll require:

Muffin Pan

Prepare a 12-count muffin pan by spraying it with non-stick spray or lining it with cupcake liners. Since the recipe yields 15 muffins, consider having a second muffin pan ready.

Mixing Bowls

Have a couple of mixing bowls on hand to combine and whisk the dry and wet ingredients separately before blending them together.

Whisk

A trusty whisk will come in handy for combining the dry ingredients and ensuring they are evenly mixed.

Measuring Cups and Spoons

For precise measurements, make sure to have measuring cups and spoons readily available to accurately measure out the ingredients.

Oven

Preheat your oven to 425°F (218°C) to ensure it’s ready to bake these delightful muffins to perfection.

Cooling Rack

After the muffins are baked, a cooling rack will help cool them evenly and prevent them from getting soggy on the bottom.

Having these essential kitchen tools at your disposal will make the process of creating these pumpkin crumb cake muffins a breeze.

Prep Work

Preparing Muffin Batter

1. Line a 12-cup muffin pan with muffin liners and preheat the oven to 425F. Starting with a hot oven helps achieve those perfectly domed bakery-style muffins.
2. Begin by making the crumb topping first, as it needs to chill in the fridge while you prepare the muffin batter.
3. Combine flour, brown sugar, and cinnamon in a small bowl. Cut in cold butter until crumbs form, and then chill the mixture in the fridge until needed.
4. In a medium mixing bowl, combine the dry ingredients for the muffin batter – flour, baking soda, cinnamon, pumpkin pie spice, and salt.
5. In another bowl, whisk together oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until well combined.
6. Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. The key is to combine them just until no flour pockets remain.

Making the Crumb Topping

1. Prepare the crumb topping by whisking together flour, granulated sugar, brown sugar, and pumpkin pie spice until combined.
2. Lightly mix in the melted butter using a fork until crumbs form. Avoid overmixing to maintain a crumbly texture.
3. Spoon the crumb topping evenly over the muffin batter in the liners, gently pressing them down into the batter.

1. To make the maple glaze, whisk together powdered sugar, maple syrup, and a splash of milk until smooth. Adjust the consistency by adding more powdered sugar or milk as needed.
2. Drizzle the maple glaze over the cooled muffins for a delightful finishing touch, adding a hint of sweetness to complement the flavors of the pumpkin and spices.

Baking Instructions

Assembling the Muffins

To assemble the pumpkin crumb cake muffins, begin by preheating the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and give them a light spray with cooking spray. Next, prepare the streusel topping by combining flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix until crumbly; set aside.

In a separate bowl, prepare the muffin batter by combining flour, pumpkin pie spice, baking soda, salt, and baking powder. In a large bowl, whisk together pumpkin, white sugar, brown sugar, oil, eggs, and vanilla. Fold in the flour mixture until just combined, ensuring some lumps may still remain. Fill the prepared muffin cups 3/4 full and top each with about 1 1/2 tablespoons of the reserved streusel mixture.

Bake in the center of the preheated oven for 22 to 25 minutes or until the streusel is golden brown, the muffins have risen, and a toothpick comes out with just a few moist crumbs. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely for about 15 minutes.

• Make sure your baking soda is fresh for optimal rising.
• Use large eggs at room temperature for better incorporation into the batter.
• Preheat the oven to 425°F for perfectly baked muffins.
• To prevent sticking, either use cupcake liners or spray the muffin pan with nonstick spray.
• Do not overmix the batter; gently fold the dry ingredients into the wet mixture until just combined. This ensures a moist and tender muffin texture.
• Divide the crumb topping evenly among the muffin cups to ensure each muffin gets a delicious crumbly topping.
• Cool the muffins in the pan for 10 minutes before transferring them to a cooling rack to cool completely.

Serving and Storage

How to Serve

When serving these delightful pumpkin crumb cake muffins, consider adding a dollop of whipped cream or a drizzle of maple icing on top for an extra touch of sweetness and flavor. These muffins are perfect for breakfast, brunch, or as a tasty snack with your favorite hot beverage.

Storage Tips

To keep your pumpkin crumb cake muffins fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, you can refrigerate them for up to a week. For longer storage, you can freeze the muffins in a freezer-safe bag for up to 3 months. Simply thaw them at room temperature or reheat them in the microwave for a warm and cozy treat anytime.

Conclusion

I hope this article has inspired you to try making these delectable pumpkin crumb cake muffins in your own kitchen. With their perfect blend of pumpkin spice flavors, buttery crumb topping, and maple glaze, these muffins are sure to become a favorite during the fall season. Remember to follow the baking instructions carefully for moist and tender muffins with a delicious crumbly texture. Whether enjoyed for breakfast, brunch, or as a snack with a cup of coffee, these muffins are a delightful treat that can be stored for later enjoyment. Get creative with serving suggestions by adding whipped cream or maple icing for an extra touch of sweetness. Happy baking!