Pumpkin Muffins with Crumble Topping

Moist and full of fall flavor, these pumpkin muffins are so delicious! Covered with a crumble topping and a cinnamon glaze, they are a family favorite!

pumpkin muffins drying on a baking rack topped with a cinnamon glaze

There’s nothing better than a house full of family, anticipating a wonderful Thanksgiving meal.

Well, maybe one thing… Thanksgiving breakfast! The time when everyone comes together before the craziness begins, sips on some coffee and nibbles on a few baked goods, laughing and carrying on. I have fond memories of a warm, full house, and great food.

Why not try these delicious pumpkin muffins this season. Covered in a crumble topping and cinnamon glaze, they are sure to be your new go to when entertaining!

stacked pumpkin muffins covered in a crumble topping and cinnamon glaze

I must say, I struggle to let go of my inner basic white girl this time of year. I have this need to try all things pumpkin spice. 

I have been using pumpkin in my chili recipes and of course in my baked goods. I recently came up with these delicious pumpkin muffins and I knew I needed to share.

Simply combine the dry ingredients in one bowl, and the wet in another. Once mixed through, you can slowly add the dry to the wet making sure they are mixed evenly.

Here’s a tip: make sure you don’t over work the mixture. Over working it will cause the muffins to come out very dense. The first few times I made these pumpkin muffins, I used my kitchen aid mixer, but now I just hand mix the ingredients.

I do have to say, choosing to use fresh pumpkin or at least organic pumpkin puree will provide you with the best flavor. Just a little food for thought…

This recipe makes approximatly 12-14 muffins. Fill your muffin tin 3/4 full and add your crumble topping. 

I will say, I didn’t fill mine enough! They were more bite size than large fluffy muffins. But it’s your choice how large you want them.

These muffins take approximatly 20 minutes to bake in a 350ºF oven. I rotated my muffin tins at 10 minutes to make sure they baked evenly.

Make sure you let the muffins cool on a drying rack before adding your cinnamon glaze. This will keep the glaze from melting right off your muffins!

pumpkin muffins drying on a rack

Once your muffins are completely cooled, you can drizzle them with glaze. If you’re making these ahead of time, they will easily store in an airtight container. I like to warm them before serving again, but it’s your choice.

Bet you can’t eat just one!

Pumpkin Muffins with Crumble Topping & Cinnamon Icing

SERVINGS: 12-14 muffins

PREP TIME: 20

TOTAL TIME: 40

Moist and full of fall flavor, these pumpkin muffins are so delicious! Covered with a crumble topping and a cinnamon glaze, they are a family favorite!

Muffins:
  • 1 1/2 C all purpose flour see note
  • 2 tsp pumpkin pie spice
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 2 large eggs
  • 2/3light brown sugar
  • 1/3 C canola, vegetable or melted coconut oil
  • 1 1/4canned pumpkin puree
  • tsp vanilla extract
Crumble Topping:
  • 2 tbsp granulated sugar
  • 1/4brown sugar
  • 1/2 tsp ground cinnamon
  • 4 tbsp unsalted butter melted
  • 1/2 C all purpose flour
Cinnamon Icing:
  • 5 tbsp powdered sugar
  • 1-2 tsp milk (more, if needed)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp of vanilla extract
Directions:
For the Crumble Topping:
  • In a medium bowl, combine sugars, cinnamon, salt, and melted butter. Whisk until combined. Add flour, and stir until the flour is combined. Set aside.

For the Muffins:
 
  • Preheat oven to 350°F. Grease your muffin tin, or line with paper liners.

  • In a medium bowl, combine flour, cinnamon/spice, baking soda, baking powder, and salt.

  • In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree and vanilla, until combined. Add this to the flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix.

  • Fill each muffin cup approx 3/4 full. Pinch off small pieces of the crumb topping and scatter them over the tops of each muffin. 

  • Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. 

  • Place the pan on a wire rack to cool for 5 minutes, then remove the muffins from the pan and place on the rack to cool completely.

 

For the Cinnamon Icing:
 
  • Whisk all ingredients until smooth. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.

Notes:

 

 

Pumpkin muffins

I really do hope you enjoy these pumpkin muffins! 

Till next time, happy eating friends!

XOXO,

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