I’m spotlighting Sally’s Baking Addiction’s Moist Pumpkin Muffins topped with pumpkin spice crumbs and maple icing and revealing the pantry trick that keeps the crumbs intact.

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I fell into pumpkin season with these Pumpkin Crumb Cake Muffins and I’m kinda obsessed. Soft, moist centers that live up to the Moist Pumpkin Muffins hype, then a crunchy pumpkin spice crumb that makes them feel exactly like Crumb Cake Muffins in mini form.

I used pumpkin puree and all purpose flour so they stay tender but not gummy, and a thin maple icing glaze makes each bite sing. You’re gonna want one for breakfast and another after dinner, they disappear faster than you’d expect.

The recipe’s on sallysbakingaddiction.com if you want the full thing, I failed at saving any.

Ingredients

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Pumpkin puree adds moisture, fiber and vitamin A, mild sweet flavor, not sugary.
All purpose flour gives structure and carbs, keeps muffins tender but not very nutritious.
Brown sugar brings caramel notes and sweetness, adds moisture from its molasses.
Greek yogurt adds protein, tang and richness while cutting oil for extra softness.
Unsalted butter makes the crumb buttery, adds fat and flavor, helps crispness and browning.
Eggs bind the batter, give lift and some protein for structure and moisture.
Maple syrup sweetens naturally with warm mineral notes, pairs great with cinnamon.

Ingredient Quantities

For the muffins

2 cups all purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/2 teaspoon salt

1 cup pumpkin puree

2 large eggs

1/2 cup vegetable oil

1/2 cup plain greek yogurt

1 teaspoon vanilla extract

For the crumb topping

1 cup all purpose flour

3/4 cup packed light brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon pumpkin pie spice

1/2 teaspoon salt

6 tablespoons unsalted butter

For the maple icing

1 cup powdered sugar

1 to 2 tablespoons pure maple syrup

1 to 2 tablespoons milk or cream

pinch of salt

1/4 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well and set aside. In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.

2. In another bowl whisk 1 cup pumpkin puree, 2 large eggs, 1/2 cup vegetable oil, 1/2 cup plain Greek yogurt and 1 teaspoon vanilla extract until smooth. Pour the wet into the dry and fold gently with a spatula just until combined — do not overmix, a few streaks are fine.

3. Scoop batter into prepared muffin cups, about 3/4 full (an ice cream scoop works great for even muffins). If you want extra tall muffins, fill slightly less and mound a bit.

4. Make the crumb topping: in a medium bowl combine 1 cup all purpose flour, 3/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon pumpkin pie spice and 1/2 teaspoon salt. Cut in 6 tablespoons unsalted butter (cold, cut into small pieces) with a fork, pastry cutter or two knives until mixture forms coarse crumbs with some pea-sized pieces. It’s okay if some crumbs are bigger, they make it rustic.

5. Generously sprinkle the crumb topping over each muffin, pressing lightly so it sticks. If the butter got warm and topping is too soft, pop it in the fridge for 10 minutes before topping.

6. Bake at 350°F for about 18 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If crumbs brown too fast, tent loosely with foil for the last 5 minutes.

7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. You want them mostly cool before glazing or the icing will melt into them.

8. Make the maple icing by whisking 1 cup powdered sugar with 1 to 2 tablespoons pure maple syrup, 1 to 2 tablespoons milk or cream (start with 1 tbsp of each and add more to thin), a pinch of salt and 1/4 teaspoon vanilla extract until smooth and pourable. Adjust thickness with more powdered sugar to thicken, or more milk to thin.

9. Drizzle or spread the maple icing over cooled muffins, let it set for a few minutes and serve. Leftovers keep in an airtight container at room temp for 2 days or in the fridge for up to 4 days.

Equipment Needed

1. 12‑cup muffin tin (liners or grease it well)
2. large mixing bowl
3. medium mixing bowl
4. measuring cups and spoons
5. whisk
6. rubber spatula and a wooden spoon for folding and scraping
7. ice cream scoop or tablespoon for even portions
8. pastry cutter or two knives or a fork to cut the cold butter into crumbs
9. wire cooling rack
10. small bowl and whisk or fork for the maple icing

FAQ

Can I use canned pumpkin or do I need fresh? Yes, canned pumpkin puree works great. Use plain pumpkin puree not pumpkin pie filling. If you use fresh, roast and puree the flesh and drain any excess water so the batter isn't too wet.

How do I keep the muffins moist? Don't overmix the batter, fold until just combined. The oil and greek yogurt already help keep them tender. Take them out as soon as a toothpick comes out with a few moist crumbs, then cool in the pan five minutes before moving to a rack.

Can I make these ahead or freeze them? Yep. Bake and cool completely, then wrap individually and freeze in an airtight bag or container for up to three months. Thaw at room temp and warm briefly in a low oven if you want that fresh-baked feel. Add the maple icing after thawing.

What can I use instead of vegetable oil or eggs? Swap oil for melted butter or an equal amount of applesauce (applesauce makes them a bit denser). For eggs try flax eggs (one tablespoon ground flaxseed plus three tablespoons water per egg), but expect a slightly different texture.

How do I get a really crisp crumb topping? Keep the butter cold and cut it into the dry mix until you have pea sized clumps. Chill the crumbs for ten minutes before sprinkling on the batter so they stay clumpy and bake into crunchy bits.

My maple icing is too runny or too thick. How do I fix it? If too runny add more powdered sugar a little at a time. If too thick add one teaspoon of milk or maple syrup at a time until you reach the consistency you want.

Pumpkin Crumb Cake Muffins Recipe Substitutions and Variations

All purpose flour: swap the 2 cups for 2 cups whole wheat pastry flour for a nuttier, slightly heartier muffin, or use a 1:1 gluten free flour blend if you need gluten free. If you try almond flour, use about 1 1/4 cups almond flour and add an extra egg or 1 tbsp ground flax + 3 tbsp water because almond flour wont bind the same.
Vegetable oil: use 1/2 cup melted coconut oil 1:1 for a subtle coconut note, or replace with 1/2 cup unsweetened applesauce to cut fat; applesauce makes them moister and a bit denser, you might shave a minute or two off baking time.
Plain Greek yogurt: swap the 1/2 cup for 1/2 cup sour cream or 1/2 cup buttermilk, both keep the muffins tender and add a nice tang. If using thinner buttermilk, keep an eye on batter thickness and add a spoonful of flour if it seems too runny.
Pure maple syrup (in the icing): use honey or agave nectar 1:1 if you dont have maple, then adjust powdered sugar to get the right thickness; or skip syrup and use 1 to 2 tsp strong brewed maple flavored coffee for a hint of flavor without extra sweetness.

Pro Tips

– Don’t overmix the batter, seriously. Fold until you just don’t see big streaks of flour, a few streaks are fine. If you keep stirring you’ll get dense, chewy muffins instead of light ones.

– Keep the butter for the crumb cold and cut into pea sized pieces, that’s what gives you the crunchy chunks. If it warms up, chill the crumb mix for 10 minutes before topping so it stays chunky and rustic.

– Use an ice cream scoop for even portions, it saves you from muffins that bake unevenly. If you want taller tops fill a little less and then mound a tiny bit on top with the back of the scoop.

– Let the muffins cool mostly before you ice them, or the glaze will disappear into the muffin. Start the maple icing thin (about 1 tbsp maple and 1 tbsp milk), then add more powdered sugar if you want it thicker, so you don’t accidentally make runny messes.

– Watch the last few minutes of baking and tent with foil if the crumbs brown too fast. A clean toothpick with a few moist crumbs is better than a dry one that means they’re overbaked, they’ll finish cooking a bit after you pull them out.

Pumpkin Crumb Cake Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I'm spotlighting Sally's Baking Addiction's Moist Pumpkin Muffins topped with pumpkin spice crumbs and maple icing and revealing the pantry trick that keeps the crumbs intact.

Servings

servings

Calories

456

kcal

Equipment: 1. 12‑cup muffin tin (liners or grease it well)
2. large mixing bowl
3. medium mixing bowl
4. measuring cups and spoons
5. whisk
6. rubber spatula and a wooden spoon for folding and scraping
7. ice cream scoop or tablespoon for even portions
8. pastry cutter or two knives or a fork to cut the cold butter into crumbs
9. wire cooling rack
10. small bowl and whisk or fork for the maple icing

Ingredients

For the muffins
2 cups all purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup pumpkin puree
2 large eggs
1/2 cup vegetable oil
1/2 cup plain greek yogurt
1 teaspoon vanilla extract
For the crumb topping
1 cup all purpose flour
3/4 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
6 tablespoons unsalted butter
For the maple icing
1 cup powdered sugar
1 to 2 tablespoons pure maple syrup
1 to 2 tablespoons milk or cream
pinch of salt
1/4 teaspoon vanilla extract

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well and set aside. In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1 1/2 teaspoons ground cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt.
In another bowl whisk 1 cup pumpkin puree, 2 large eggs, 1/2 cup vegetable oil, 1/2 cup plain Greek yogurt and 1 teaspoon vanilla extract until smooth. Pour the wet into the dry and fold gently with a spatula just until combined — do not overmix, a few streaks are fine.
Scoop batter into prepared muffin cups, about 3/4 full (an ice cream scoop works great for even muffins). If you want extra tall muffins, fill slightly less and mound a bit.
Make the crumb topping: in a medium bowl combine 1 cup all purpose flour, 3/4 cup packed light brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon pumpkin pie spice and 1/2 teaspoon salt. Cut in 6 tablespoons unsalted butter (cold, cut into small pieces) with a fork, pastry cutter or two knives until mixture forms coarse crumbs with some pea-sized pieces. It’s okay if some crumbs are bigger, they make it rustic.
Generously sprinkle the crumb topping over each muffin, pressing lightly so it sticks. If the butter got warm and topping is too soft, pop it in the fridge for 10 minutes before topping.
Bake at 350°F for about 18 to 22 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. If crumbs brown too fast, tent loosely with foil for the last 5 minutes.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. You want them mostly cool before glazing or the icing will melt into them.
Make the maple icing by whisking 1 cup powdered sugar with 1 to 2 tablespoons pure maple syrup, 1 to 2 tablespoons milk or cream (start with 1 tbsp of each and add more to thin), a pinch of salt and 1/4 teaspoon vanilla extract until smooth and pourable. Adjust thickness with more powdered sugar to thicken, or more milk to thin.
Drizzle or spread the maple icing over cooled muffins, let it set for a few minutes and serve. Leftovers keep in an airtight container at room temp for 2 days or in the fridge for up to 4 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.