Pumpkin Crumb Cake Muffins

By Sally's Baking Recipes · 75 min

Ingredients

Instructions

1. Preheat the oven to 425°F (218°C). Grease a 12-cup muffin pan or line it with liners. The recipe makes 15 muffins, so prepare a second pan the same way. Set aside.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice and salt. Set aside.
3. In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin purée, eggs and milk. Pour the wet ingredients into the dry and whisk just until no flour pockets remain.
4. Spoon the batter into the liners, filling them almost full.
5. Whisk the 3/4 cup flour, 1/4 cup granulated sugar, 1/4 cup brown sugar and 1 tsp pumpkin pie spice together. Using a fork, mix in the 6 tbsp melted butter until crumbs form, without overmixing. Spoon the crumbs over the batter and press them gently in.
6. Bake for 5 minutes at 425°F (218°C). Without removing the muffins, lower the oven to 350°F (177°C) and bake a further 16 to 17 minutes, until a toothpick inserted in the centre comes out clean. Total baking time is about 21 to 22 minutes.
7. Let the muffins cool in the pan for 10 minutes while you make the icing.
8. For mini muffins, bake at 350°F (177°C) the entire time for 11 to 13 minutes.
9. Whisk the 1 1/2 cups confectioners' sugar, 2 tbsp maple syrup, 2 tbsp milk and a pinch of salt until smooth. Drizzle over the muffins and serve warm.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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