Can I make these muffins gluten-free?

Yes, you can easily make these Pumpkin Crumb Cake Muffins gluten-free by substituting all-purpose flour with a gluten-free flour blend. Be sure to check the baking instructions, as you may need to adjust the rise time slightly depending on the flour blend you use.

How do I store leftover muffins?

To store leftover Pumpkin Crumb Cake Muffins, keep them in an airtight container at room temperature for 1-2 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months. To enjoy, simply thaw overnight and bring them to room temperature or warm them in the microwave.

Can I use fresh pumpkin puree instead of canned?

Absolutely! Fresh pumpkin puree can be used in place of canned pumpkin. Just make sure to cook and mash the pumpkin thoroughly before using it in the recipe, ensuring it's smooth and free from excess moisture.

Pumpkin Crumb Cake Muffins – 5 Easy Steps to Fall Perfection

Description

These Pumpkin Crumb Cake Muffins are soft, moist, and packed with the warm flavors of fall. Topped with a pumpkin spice crumb and drizzled with maple icing, they make the perfect breakfast or snack for any autumn day.

Ingredients

Scale

1 and 3/4 cups (219g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon 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
1/4 cup (60ml) milk
3/4 cup (94g) all-purpose flour (for topping)
1/4 cup (50g) granulated sugar (for topping)
1/4 cup (50g) packed light or dark brown sugar (for topping)
1 teaspoon pumpkin pie spice (for topping)
6 tablespoons (85g) unsalted butter (melted, for topping)
1 and 1/2 cups (180g) confectioners’ sugar (for icing)
2 tablespoons (30ml) pure maple syrup (for icing)
2 tablespoons (30ml) milk (for icing)

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Instructions

Preheat oven to 425°F (218°C). Grease a 12-count muffin pan or line with cupcake liners.
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk.
Pour the wet ingredients into the dry ingredients and fold until just combined.
Spoon the batter into the muffin cups, filling them almost to the top.
In a separate bowl, mix together the flour, granulated sugar, brown sugar, and pumpkin pie spice for the topping. Add the melted butter and mix until crumbs form.
Spoon the crumb topping evenly over each muffin, pressing it gently into the batter.
Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (177°C) and bake for an additional 16-17 minutes or until a toothpick comes out clean.
Let the muffins cool in the pan for 10 minutes. While cooling, whisk together the ingredients for the maple icing and drizzle over the muffins.

Notes

Make sure to measure your flour properly to avoid dense muffins.
If you prefer a lighter muffin, you can reduce the sugar slightly or leave out the maple icing.
The muffins can be stored at room temperature for 1-2 days or refrigerated for up to a week.
For a gluten-free version, substitute with a gluten-free flour blend.

Nutrition

Serving Size: 1 muffin
Calories: 250
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg