Pumpkin Crumb Cake Muffins
This pumpkin crumb cake muffin recipe combines the warm flavors of pumpkin, cinnamon, and spices in a delicious handheld treat. With a moist pumpkin base, a crumbly cinnamon streusel topping, and a...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foryoueats.com.
Cooking tools:
- Muffin tin
- Cupcake liner
- Oven
- Toothpick
- Fork
- Whisk
- Mixing bowl
- Spoon
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour(spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 1/2 teaspoon salt
- 1/2 cup (120ml) canola or vegetable oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree
- 2 large eggs, at room temperature
- 1/4 cup (60ml) milk, at room temperature*
- 3/4 cup (94g) all-purpose flour(spooned & leveled)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 6 Tablespoons (85g) unsalted butter, melted
- 1 and 1/2 cups (180g)confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk*
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