Moist and tender spiced Pumpkin Muffins topped with a brown sugar crumble and a drizzle of cinnamon 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.
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!
- 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.
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!
- 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
- 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
- 5 tablespoons powdered sugar
- 1-2 teaspoons milk more, if needed
- 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/spice, baking soda, baking powder, and salt.
- 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.
- 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. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
For the icing:
- Whisk all ingredients until smooth. Adjust the consistency by adding more powdered sugar (to thicken) or more milk (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.