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Pumpkin Crumb Cake Muffins

Delightful Pumpkin Crumb Cake Muffins, perfect for any time of the year, especially fall. These moist muffins are healthy, low in calories, and high in fiber.

Ingredients

Scale
  • 1 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) Brown Sugar
  • 1 1/2 cups (340g) Canned Pumpkin Purée
  • 2 large Eggs, at room temperature
  • 1/4 cup (60ml) Milk
  • 3/4 cup (94g) Crumb Topping Flour
  • 1/4 cup (50g) Crumb Topping Granulated Sugar
  • 1/4 cup (50g) Crumb Topping Brown Sugar
  • 1 teaspoon Crumb Topping Pumpkin Pie Spice
  • 6 tablespoons (85g) Unsalted Butter, melted
  • 1 1/2 cups (180g) Confectioners’ Sugar
  • 2 tablespoons (30ml) Pure Maple Syrup
  • 2 tablespoons (30ml) Milk for Icing

Instructions

  1. Preheat your oven to 425°F (218°C) and line a muffin pan with parchment liners.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In another bowl, whisk the oil, granulated sugar, brown sugar, pumpkin purée, eggs, and milk until combined.
  4. Pour the wet mixture into the dry ingredients and mix gently until no dry spots remain.
  5. Spoon the batter into the muffin liners, almost to the top.
  6. In a separate bowl, mix crumb topping ingredients until crumbs form.
  7. Spoon the crumb mixture over the batter and press down gently.
  8. Bake for 5 minutes at 425°F (218°C), then reduce to 350°F (177°C) and bake for another 16-17 minutes.
  9. Allow to cool in the pan for about 10 minutes before transferring to a wire rack.
  10. Whisk icing ingredients and drizzle over slightly cooled muffins.

Notes

For a healthier version, consider using no-calorie sweeteners or applesauce.

Nutrition

Keywords: pumpkin muffins, healthy muffins, fall recipes, meal prep, diabetic-friendly