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Pumpkin Crumb Cake Muffins with Maple Glaze

Pumpkin Crumb Cake Muffins with Maple Glaze

These pumpkin crumb cake muffins with maple glaze are so tender, spicy, and delicious. I’m very glad I found this recipe on Sally’s Baking Addiction because they made a tasty treat for my family this Thanksgiving week. My husband was eyeing these muffins all afternoon and seemed very happy when I finished taking the pictures of them so he could finally eat one. We all loved these pumpkin crumb cake muffins and thought the crumb topping and glaze made them over the top special. My kids thought they were VERY tasty and they are looking forward to eating another one for dessert tonight.

Pumpkin Crumb Cake Muffins with Maple Glaze

How to Make Pumpkin Crumb Cake Muffins with Maple Glaze

Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.

Make the muffins by combining the flour, baking soda, cinnamon, pumpkin pie spice, and salt in a bowl then mix well.

Whisk together the white sugar, brown sugar, and eggs until thickened and lighter in color, about 1 minute. Add the pumpkin puree, oil, milk, and vanilla; whisk until smooth and creamy.

Gradually add the flour mixture to the pumpkin mixture until just combined. The batter will be fairly thick.

Spoon the batter equally into the muffin pan filling them to the top.

Make the crumb topping by combining the flour, brown sugar, white sugar, cinnamon, pumpkin pie spice, and melted butter; mix until crumbly.

Sprinkle the crumb topping evenly over each muffin and gently press them down so they are snug.

Pumpkin Crumb Cake Muffins with Maple Glaze

Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-16 minutes, or until a tester inserted in the center comes out clean.

Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.

Make the glaze by combining the powdered sugar together with the pure maple syrup and the milk; mix until creamy and smooth.

Drizzle the maple glaze over the top of the muffins. Serve and enjoy.

Pumpkin Crumb Cake Muffins with Maple Glaze

Pumpkin Crumb Cake Muffins with Maple Glaze

Pumpkin Crumb Cake Muffins with Maple Glaze

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breads and Muffins
Cuisine: American
Servings: 12
Author: Pam - For the Love of Cooking / Original recipe by Sally's Baking Addiction

Equipment

  • Muffin pan

Ingredients

Pumpkin Muffins:

  • cups flour
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • ½ cup white sugar
  • ½ cup brown sugar
  • 2 large eggs, room temperature
  • cups pumpkin puree *NOT pumpkin pie filling
  • ¼ cup whole milk
  • 1/2 tsp vanilla extract

Crumb Topping:

  • ¾ cup flour
  • ¼ cup brown sugar
  • ¼ cup white sugar
  • ½ tsp pumpkin pie spice
  • ½ tsp ground cinnamon
  • 6 tbsp unsalted butter, melted

Maple Glaze:

  • cups powdered sugar
  • 2 tbsp pure maple syrup
  • 1-2 tbsp milk, depending on desired thickness

Instructions

  • Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
  • Make the muffins by combining the flour, cinnamon, pumpkin pie spice, baking soda, and salt in a bowl then mix well.
  • Whisk together the oil, white sugar, brown sugar, and eggs until thickened and lighter in color, about 1 minute. Add the pumpkin puree, milk, and vanilla; whisk until smooth and creamy.
  • Gradually add the flour mixture to the pumpkin mixture until just combined. The batter will be fairly thick.
  • Spoon the batter equally into the muffin pan filling them to the top.
  • Make the crumb topping by combining the flour, brown sugar, white sugar, cinnamon, pumpkin pie spice, and melted butter; mix until crumbly.
  • Sprinkle the crumb topping evenly over each muffin and gently press them down so they are snug. 
  • Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-16 minutes, or until a tester inserted in the center comes out clean.
  • Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
  • Make the glaze by combining the powdered sugar together with the pure maple syrup and the milk; mix until creamy and smooth.
  • Drizzle the maple glaze over the top of the muffins. Serve and enjoy.
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6 Comments

  1. I am drooling over that thick streusel topping! These muffins look absolutely stunning, Pam.

  2. You have no idea how much I am craving for this right now! The streusel is perfect and looks crunchy. Oh my Lord, I have to bake this soon.

  3. These look amazing!! Totally adding them to my weekend baking list. Have a great holiday!

  4. They sound amazing, wish I could buy maple at a sensible price here!
    Have a good weekend, Diane