Tender pumpkin spice muffins, topped with a buttery crumble and finished with a drizzle of cinnamon icing.
We’re slowly easing into Fall, and it’s wonderful. The weather is getting cooler. We’ve been going for walks with light jackets (!!!) in the mornings. It’s just heavenly. So, here I am, finally sharing my first pumpkin recipe of the season. I know that for a food blogger, I’m a little late (OK, a lot late). Blogs, Pinterest, and Starbucks have been buzzing about pumpkin since late August. But I couldn’t start baking with pumpkin when the temperatures were still in the triple digits.
Now that it actually feels like Fall (hooray!), I got to it, and I couldn’t be happier to share this recipe with you.
These muffins are exactly what a pumpkin muffin should be. They are moist, tender, and filled with the flavors of pumpkin and warm spices. They are topped with (this is the best part!) a buttery, cinnamon, brown sugar crumb topping. And as if that wasn’t enough, I drizzled them with cinnamon icing. The icing fills the crevices of the crumb topping and just screams, “eat me!”
The crunchy, crumbly topping contrasts with the soft muffins and makes these so hard to resist. My son and I polished off three of these during the time that I took these photos. It went something like this – snap a picture, take a couple bites, snap a picture, take a couple bites. Since everyone else has been enjoying pumpkin for weeks, I figured we might as well make up for lost time. 😉
Pumpkin Crumb Muffins with Cinnamon Icing
- 2 tablespoons granulated sugar
- 1/4 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon salt
- 4 tablespoons unsalted butter melted
- cup scant 1/2 all purpose flour
- 1 1/2 cups all purpose flour see note
- 2 teaspoons ground cinnamon
- 1/4 teaspoon nutmeg
- cloves pinch
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 eggs
- 1/2 cup light brown sugar packed
- 1/3 cup coconut oil melted (or canola or vegetable oil)
- 1 1/4 cups canned pumpkin puree
- 5 tablespoons powdered sugar
- 1 teaspoon milk
- 1/8 teaspoon ground cinnamon
For the crumb topping:
In a medium bowl, combine sugars, cinnamon, salt, and melted butter. Whisk until combined. Add flour, and stir until the flour is combined. Set aside.
For the muffins:
Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners.
In a medium bowl, combine flour, cinnamon, nutmeg, cloves, baking soda, baking powder, and salt.
In a large bowl, beat eggs, brown sugar, oil, and pumpkin puree, until combined. Add flour mixture, and stir until the flour is incorporated into the wet ingredients, being careful not to over-mix.
Divide the batter between 12 muffin cups. Pinch off small pieces of the crumb topping and scatter them over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool completely on a wire rack.
For the icing:
Whisk all ingredients until smooth. Use a small spoon to drizzle icing over the tops of the cooled muffins.
Instead of 1 1/2 cups all purpose flour, you could use 1/2 cup white whole wheat and 1 cup all purpose.
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