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Pumpkin Crumb Muffins with Cinnamon Icing

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Moist and tender spiced Pumpkin Muffins topped with a brown sugar crumble and a drizzle of cinnamon icing.

Pumpkin Muffins with crumb topping and icing.

The calendar says it’s not fall for a couple more weeks. Arizona weather says it’s not fall for a couple more months. But guess who doesn’t care? Me!

I’m bringing you Pumpkin Muffins – loaded with pumpkin spice, topped with a buttery crumble, and drizzled in cinnamon icing – because, it’s FALL! Ok, not technically, but just play along.

Pumpkin Muffins

PUMPKIN RECIPES: Healthy Pumpkin Muffins – Pumpkin Carrot Cake – Pumpkin Pancakes – Pumpkin French Toast – Pumpkin Oatmeal

Let’s talk Pumpkin Muffins!

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 fantastic eaten warm alongside a hot cup of tea or coffee. Hello, perfect fall breakfast!

Pumpkin Muffins

  • Muffins: These muffins start with all the usual ingredients. Flour, spices, brown sugar, oil, eggs, and pumpkin. You can swap in some whole wheat flour if you’d like to make them more nutritious. I keep the muffins mildly sweet, since we’re adding a crumb topping and icing.
  • Crumb topping: Sugar, cinnamon, salt, butter, and flour. Sweet, buttery, crumbly goodness topping every bite of these muffins!
  • Icing: Whisk powdered sugar, milk, and a dash of cinnamon – just enough to drizzle over the tops of the muffins. The icing fills the crevices of the crumb topping and screams, “Eat me!”

These Pumpkin Muffins are soft, sweet, and wonderful. If a muffin could ever be described as “cozy,” this is it. I like to think of these as a cross between a coffee cake and a muffin. They straddle the line between breakfast and dessert, and they can absolutely pass as both.

Pumpkin muffins on a wire rack.

And now the fall floodgates have opened. I have tons of fantastic pumpkin and apple recipes coming in the weeks ahead. Cliche? Absolutely. Basic? You know it. I’m fall-obsessed and proud of it!

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Pumpkin muffin cut in half on a white plate.

Pumpkin Muffins with crumb topping and icing.
5 from 13 votes
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Pumpkin Muffins

Moist and tender spiced Pumpkin Muffins topped with a brown sugar crumble and a drizzle of cinnamon icing.

Course Breakfast
Cuisine American
Keyword Pumpkin Muffins
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 236 kcal
Author Allison - Celebrating Sweets

Ingredients

Crumb topping:

  • 2 tablespoons granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter melted
  • scant 1/2 cup all purpose flour

Muffins:

  • 1 1/2 cups all purpose flour see note
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup light brown sugar
  • 1/3 cup canola, vegetable or melted coconut oil
  • 1 1/4 cups canned pumpkin puree
  • 1 teaspoon vanilla extract

Cinnamon icing:

  • 5 tablespoons powdered sugar
  • 1 teaspoon milk
  • 1/8 teaspoon ground cinnamon

Instructions

For the crumb topping:

  1. 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:

  1. Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners.

  2. In a medium bowl, combine flour, cinnamon/spice, baking soda, baking powder, and salt.

  3. In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree and vanilla, until combined. Add flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix.

  4. 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:

  1. Whisk all ingredients until smooth. Use a small spoon to drizzle icing over the tops of the cooled muffins.

Recipe Notes

Feel free to swap up to half of the all purpose flour for white whole wheat flour.

Nutrition Facts
Pumpkin Muffins
Amount Per Serving
Calories 236 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 7g 35%
Cholesterol 37mg 12%
Sodium 158mg 7%
Potassium 114mg 3%
Total Carbohydrates 33g 11%
Dietary Fiber 1g 4%
Sugars 19g
Protein 2g 4%
Vitamin A 82.6%
Vitamin C 1.3%
Calcium 3.6%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  3. You had me at pumpkin…but ‘cinnamon’ and ‘crumb’ makes me go weak at the knees! These muffins look amazing – streusel-like! Pinned 🙂

    Reply

  6. These are in the oven as I type! Can’t wait. The only thing I did different was add 1 tsp vanilla to the batter and used all brown sugar in the crumb. I think next time I might try adding raisins!

    Thanks!

    Reply

    • Yes, you can make mini muffins. Fill each cup 2/3 full with batter. I would guess they would be done somewhere between 10-15 minutes.

      Reply

  13. These are perfect! Just what I need. After the hottest summer ever in this part of the world, fall is totally in full swing here in Sweden. The leaves are falling, rain is falling pretty regularly, too… It’s totally pumpkin season already, and these muffins are perfect. Cinnamon is such a key flavour in Sweden that I can’t imagine any better combination at the moment.

    Reply

  14. I sure do not like the cold….but I LOVE pumpkin season. I have already had a pumpkin latte at Starbucks last week. These muffins sound delicious. Just what I need with my morning coffee.

    Reply

  18. Yum!! I can just smell the fantastic aroma in the house when you’re baking these delicious muffins. We love our pumpkin and I think the way you finished them is perfect.

    Reply

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