Pumpkin Muffins
Soft and fluffy Pumpkin Muffins topped with a brown sugar crumble and cinnamon icing.
Servings 12
Calories 307kcal
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.
Video
Notes
*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and then level it off with the back of a knife.
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 room temperature or in the refrigerator for up to 2 days. The muffins can be frozen for up to 2 months.
Nutrition
Calories: 307kcal | Carbohydrates: 40g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 111mg | Potassium: 77mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1017IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg