These Pumpkin Muffins are the perfect fall-inspired treat, bursting with warm spices like cinnamon and pumpkin pie spice. Topped with a buttery crumb topping and drizzled with a sweet cinnamon icing, they offer a delightful balance of flavors and textures. The muffins are soft, moist, and perfectly spiced, while the crumb adds a satisfying crunch. These muffins are easy to make and perfect for breakfast, snack time, or as a cozy dessert during the autumn season.
Why You’ll Love This Recipe: You’ll love this recipe because it combines the comforting flavors of pumpkin with a deliciously crunchy crumb topping and a sweet cinnamon glaze. The muffins are tender and moist, with just the right amount of spice to make them feel like a warm autumn hug. The crumb topping adds texture and sweetness, while the cinnamon icing gives the muffins a beautiful finish. Plus, they are simple to make and sure to be a crowd-pleaser!
Perfect Occasion: These pumpkin muffins are perfect for fall brunches, Thanksgiving breakfast, or even as a snack to enjoy with a hot cup of coffee or tea. Whether you’re serving them at a family gathering or enjoying them on a cozy morning at home, these muffins are sure to become a seasonal favorite.
Decoration Tips: For an extra touch of elegance, drizzle the cinnamon icing over the muffins in a zigzag pattern using a spoon or piping bag. You can also dust the tops with a little powdered sugar or garnish with a sprinkle of cinnamon for added warmth. Serve them warm for an extra comforting experience.
Ingredients:
For the Crumb Topping:
- 3 tablespoons granulated sugar
- ⅓ cup packed brown sugar
- ¾ teaspoon ground cinnamon
- Pinch of salt
- ¾ cup all-purpose flour
- 6 tablespoons unsalted butter, melted
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola or vegetable oil
- 1 ¼ cups canned pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup apple juice or milk
For the Cinnamon Icing:
- ½ cup powdered sugar
- Dash of ground cinnamon
- 2+ teaspoons milk
Instructions:
- Prepare the crumb topping: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, salt, and flour. Add the melted butter and stir with a fork until the mixture forms a crumbly texture. Set aside.
- Make the muffins: Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- Mix the wet ingredients: In a separate bowl, whisk together the eggs, sugar, oil, pumpkin puree, vanilla extract, and apple juice (or milk) until smooth and well combined.
- Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently stir with a rubber spatula until just combined. Be careful not to overmix.
- Fill the muffin cups: Divide the batter evenly among the 12 muffin cups. You can use an ice cream scoop to make this process easier. Top each muffin with the crumb topping, pressing it down slightly to adhere.
- Bake the muffins: Bake the muffins for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely.
- Prepare the cinnamon icing: In a small bowl, whisk together the powdered sugar, ground cinnamon, and milk until smooth. Adjust the consistency by adding more powdered sugar to thicken or more milk to thin, depending on your preference.
- Drizzle the icing: Once the muffins have cooled, drizzle the cinnamon icing over the tops using a spoon.
Enjoy your delicious pumpkin muffins with crumb topping and cinnamon icing!