Soft and fluffy Pumpkin Muffins topped with a brown sugar crumble and cinnamon icing.
I’ve been playing around with my Pumpkin Muffin recipe and I have a new and improved version just in time for fall (yes, I’m already counting the days). These soft and fluffy muffins are loaded with pumpkin and warm spices, topped with a brown sugar crumble, and drizzled with cinnamon icing.
Are they as delicious as they sound? ABSOLUTELY! And they are ready and waiting for that first chilly autumn day.
Love chocolate? Try this version: Pumpkin Chocolate Chip Muffins.
Recipe overview:
These muffins are a cross between a coffee cake and a muffin. They can be enjoyed for breakfast or dessert (or both!). Here’s what makes up this recipe:
- Muffins: This muffin batter comes together in minutes – no mixer needed. Pumpkin puree and oil keep these muffins moist while pumpkin pie spice and cinnamon add the classic fall flavors. I keep the muffins mildly sweet, since they also have a crumb topping and icing.
- Crumb topping: Brown sugar, cinnamon, salt, butter, and flour. Sweet, buttery, crumbly goodness topping every bite of these muffins!
- Icing: A simple mixture of powdered sugar, milk, and a dash of cinnamon. The icing gets drizzled over the tops of the muffins, filling in the crevices of the crumb topping.
Recipe tips:
- Use canned pumpkin puree, not pumpkin pie filling (which is already sweetened).
- You can omit the crumb topping and icing for a more “basic” pumpkin muffin. Note: the muffins themselves are not overly sweet.
- Don’t overmix the batter, as this can make the muffins tough. Mix just until the dry ingredients and wet ingredients are combined.
- Use an ice cream scoop to add the batter into the muffin cups.
- These muffins are best within 1-2 days of being made. Over time the crumb topping will soften from the moisture in the muffin.
- Storage: Leftover muffins can be stored at room temperature or in the refrigerator for up to 2 days. The muffins can be frozen for up to 2 months.
More pumpkin recipes:
Pumpkin Bars – Soft and moist bars topped with brown butter frosting
Pumpkin Bread – Try this healthier version of Starbucks pumpkin bread.
Pumpkin Pie Bars – Creamy pumpkin pie filling on an easy shortbread crust.
Pumpkin Pancakes – Spiced pumpkin pancakes with pecan praline syrup.
Pumpkin Cupcakes – A fall classic topped with maple cream cheese frosting.
Pumpkin Cream Cheese Pie – Part pumpkin pie, part cheesecake – super delicious!
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Pumpkin Muffins
Ingredients
Crumb topping:
- 3 tablespoons granulated sugar
- ⅓ cup brown sugar, packed
- ¾ teaspoon ground cinnamon
- pinch of salt
- ¾ cup all purpose flour
- 6 tablespoons unsalted butter, melted
Muffins:
- 1-¾ cups all purpose flour*
- 1-½ teaspoons pumpkin pie spice
- 1 teaspoon 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
Cinnamon icing:
- ½ cup powdered sugar
- dash of ground cinnamon
- 2+ teaspoons milk
Instructions
For the crumb topping:
- In a medium bowl, combine sugars, cinnamon, salt, and flour. Add the melted butter and stir until combined (I use a fork). Set aside.
For the muffins:
- Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
- In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and milk or juice until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
- Divide the batter between 12 muffin cups (I use an ice cream scoop). Crumble the topping 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, increasing the milk 1 teaspoon at a time until you reach your desired consistency. Adjust the consistency as necessary 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.
Notes
Nutrition
Tried this recipe?Leave a comment and rating below!Recipe updated August 2020.
m king
These are good. I followed the recipe exactly but I feel like they could use more of a pumpkin spice flavor. just my opinion.
Celebrating Sweets
Thanks for sharing your experience. Enjoy! 🙂
Katelyn Ramirez
These are so freakin’ delicious!!
Celebrating Sweets
Thanks!
Norma
I agree, I too want a strong pumpkin spice flavor.
Allison
Feel free to increase the pumpkin spice in the muffins. Also, the cinnamon icing adds another bit of “spice” flavor.
laura
I tried doubling the recipe but the crumb topping has to have another 2/3 cup flour to double the topping or its runny. Next time I will just add less butter, until the consistency is crumbly. I made 1/2 with added walnuts and on both I added 1 1/2 teaspoons of pumpkin pie spice. Awesome taste!!
Celebrating Sweets
Thanks for sharing your experience. I’m glad you enjoyed them! 🙂
Mana Montana
We made a quadruple recipe to send to my kid’s school for the teachers and staff. We had a bunch of cumb topping left over so I cut up a bunch of over ripe peaches and plums that were sitting in the fridge , tossed them with sugar, cinnamon and lemon and sprinkled with the extra topping and baked for 45 minutes. Would! This topping is amazing! Crunchy and chewy and delicious! Thanks!
Celebrating Sweets
I’m glad you enjoyed them! I love what you did with extra topping – so creative! Thanks for stopping by. 🙂 -Allison
Wy
This is a great pumpkin muffin recipe.
Abby
How long would you bake these if made in a mini-muffin tin?
Celebrating Sweets
I’d start checking them around 10 minutes, then every 1-2 minutes until a toothpick inserted into the center comes out clean. Enjoy!
Victoria
Could I make this on a bread form and if so would the only alteration be baking it for around 50 to 60 mins?
Victoria
into a bread* I don’t have muffin tins
Gueth
I made these they were amazing I cut a whole in the middle and added some cream cheese filling definitely recommend
Celebrating Sweets
I’m glad you enjoyed them. Thanks for taking the time to leave a comment. 🙂
Jenn
Loving these fluffy pumpkin muffins! Thanks so much for the delish recipe!
Justine
OMG soooooo good. That cinnamon icing totally made them, too!
AnnMarie Maxwell
Made these yesterday. But used jumbo muffin tin and increased the cook time to 40 min. These muffins are soooooo delicious and moist. I am going to make again for sure. Did not change anything in the recipe.
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂