Description
These Pumpkin Crumb Muffins are a cozy fall favorite, topped with a buttery crumb and finished with sweet cinnamon icing. Perfect for seasonal breakfasts or snacks!
Ingredients
- For the crumb topping: 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
- For the muffins: 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- For the cinnamon icing: 3/4 cup powdered sugar
Instructions
- Prepare the crumb topping:: In a small bowl, whisk together the flour, granulated sugar, brown sugar, and cinnamon. Add the melted butter and stir until crumbly. Set aside.
- Make the muffin batter:: Preheat the oven to 350°F and line a muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves. Set aside. In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth. Gently fold the dry ingredients into the wet ingredients until just combined.
- Assemble the muffins:: Divide the batter evenly between the 12 muffin cups. Sprinkle the crumb topping over each muffin.
- Bake:: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely
- Prepare the cinnamon icing:: In a small bowl, whisk together the powdered sugar, cinnamon, and milk. Drizzle the icing over the cooled muffins.
