These pumpkin crumble muffins are the ultimate fall treat, featuring a moist, spiced pumpkin base topped with a rich crumb topping and finished with a dreamy cinnamon glaze. The combination of coconut sugar, pumpkin puree, and warm spices gives the muffins a deep, comforting flavor, while the crumb topping adds the perfect amount of texture and sweetness. Topped with a light cinnamon glaze, these muffins are irresistible and perfect for any autumn day.
Why You’ll Love This Recipe:
This recipe is the perfect balance of cozy fall flavors and irresistible texture. The pumpkin muffins are moist and spiced with cinnamon and pumpkin pie spice, while the crumb topping adds a delightful crunch. The cinnamon glaze takes these muffins to the next level, adding a sweet, spiced drizzle that pairs beautifully with the pumpkin. Plus, they’re gluten-free, making them a great option for anyone with dietary restrictions.
Perfect Occasion:
These muffins are perfect for breakfast, brunch, or as an afternoon snack. They’re also a great treat to serve during the fall season, whether you’re hosting a gathering or just enjoying them with a warm cup of coffee or tea. Their combination of flavors and textures makes them ideal for sharing with family and friends.
Decoration Tips:
For a beautiful finish, drizzle the cinnamon glaze generously over the cooled muffins. You can also top them with a sprinkle of cinnamon or powdered sugar for extra flair. If you want to add a touch of texture and color, try garnishing with a few chopped nuts like pecans or walnuts.
For the Muffins:
- 2 Large Eggs
- 1 cup Coconut Sugar
- 1/2 cup Coconut Oil, melted
- 1 1/4 cups Pumpkin Puree
- 2 tsp Vanilla Extract
- 1/4 cup Orange Juice
- 1 3/4 cups Gluten-Free All-Purpose Flour
- 1 tbsp Pumpkin Pie Spice
- 2 tsp Cinnamon
- 1/2 tsp Baking Soda
- 1 tsp Baking Powder
For the Crumb Topping:
- 3 tbsp Coconut Oil, melted
- 1/3 cup Sugar
- 1/2 tsp Cinnamon
- 1/2 cup All-Purpose Flour
- 1/4 tsp Vanilla Extract
For the Cinnamon Glaze:
- 1/2 cup Powdered Sugar
- 1/2 tsp Ground Cinnamon
- 1 tbsp Milk
Instructions:
- Prepare the Wet Ingredients: In a large bowl, whisk together the pumpkin puree, eggs, coconut sugar, melted coconut oil, vanilla extract, and orange juice until well combined.
- Mix the Dry Ingredients: In a separate bowl, sift together the gluten-free flour, pumpkin pie spice, cinnamon, baking soda, and baking powder.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, folding gently until just combined.
- Fill the Muffin Tins: Spoon the batter into lined muffin tins, filling each cup about 3/4 of the way. This recipe will make approximately 12 muffins.
- Prepare the Crumb Topping: In a small bowl, mix together the melted coconut oil, sugar, cinnamon, flour, and vanilla extract until crumbly. Sprinkle the crumb topping evenly over the muffins.
- Bake: Preheat the oven to 350°F (175°C). Bake the muffins for about 25 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Muffins: Remove the muffins from the oven and let them cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze: While the muffins are cooling, whisk together the powdered sugar, cinnamon, and milk in a small bowl to make the glaze.
- Drizzle and Serve: Once the muffins are cool, drizzle the cinnamon glaze over the top. Store any leftovers in an airtight container.
Enjoy your delicious pumpkin crumble muffins with cinnamon glaze!
