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From @Sally's Baking Recipes

Pumpkin Crumb Cake Muffins

32 min · Serves 15

32 mintotal
15 minhands on
11steps
15servings

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Ingredients

For the crumb topping

  • 100 g brown sugar (about 1/2 cup)
  • 30 g granulated sugar (about 2 tbsp)
  • 1 tsp pumpkin pie spice
  • 115 g unsalted butter, melted (1/2 cup)
  • 180 g all-purpose flour (about 1 1/2 cups)

For the maple icing

  • 120 g powdered sugar (about 1 cup)
  • 2 tbsp pure maple syrup
  • 1 tbsp milk

For the muffins

  • 260 g all-purpose flour (about 2 cups)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1/2 tsp salt
  • 240 g pumpkin puree (about 1 cup)
  • 100 g granulated sugar (about 1/2 cup)
  • 100 g brown sugar (about 1/2 cup)
  • 120 ml vegetable oil (about 1/2 cup)
  • 2 large eggs, at room temperature

Method

For the crumb topping

  1. Whisk the brown sugar, granulated sugar, pumpkin pie spice, and melted butter together in a bowl.

  2. Stir in the flour until thick crumbs form.

For the maple icing

  1. Whisk the powdered sugar, maple syrup, and milk together until smooth.

For the muffins

  1. Preheat the oven to 425°F (218°C) and line a 12-cup muffin pan and a second pan with 15 muffin liners.

  2. Whisk the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt together in a large bowl.

  3. Whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs together in a separate bowl until combined.

  4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined.

  5. Spoon the batter evenly into the 15 muffin liners, filling each about half full.

  6. Press the crumb topping generously over the batter in each muffin cup.

  7. Bake at 425°F (218°C) for 5 minutes, then reduce the oven temperature to 350°F (177°C) and bake until a toothpick inserted into the center comes out clean, 16–17 minutes.

    Then 22 min of waiting

  8. Drizzle the maple icing over the warm muffins before serving.

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