Pumpkin Muffins

Closeup of a pumpkin muffin on a wire rack topped with icing.

Soft and fluffy Pumpkin Muffins topped with a brown sugar crumble and cinnamon icing.

Course Breakfast

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings

Calories 307kcal

Author Allison Mattina

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 not "pumpkin pie filling"
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.

Video

Notes

*To measure flour: Fluff the flour several times with your measuring cup to lighten it. Scoop a heaping portion and then level it off with the back of a knife.

Serving and storage:

These muffins are best within 1-2 days of being made. Over time the crumb topping will soften from the moisture in the muffin.

Leftover muffins can be stored at cool room temperature or in the refrigerator for up to 2 days. The muffins can be frozen for up to 2 months.

Basic pumpkin muffin (no crumb topping):

You can omit the crumb topping and icing for a more “basic” pumpkin muffin. Note: the muffins themselves are not overly sweet so I add an extra ¼ cup sugar and 1 teaspoon cinnamon into the muffin batter.

Small batch:

Prefer a smaller batch? I have successfully halved this recipe to make 6 muffins. Bake time will be about the same.

Nutrition