Pumpkin Crumb Muffins
Enjoy this easy and perfectly spiced fall dessert recipe for breakfast, dessert or a snack. Delicious and made from scratch with a moist and soft muffin base topped with a cinnamon pecan crumb topping and a sweet vanilla glaze.
Servings 15
Calories 383kcal
Equipment
Ingredients
Muffins
- 1 cup granulated sugar
- 1 cup brown sugar
- ¾ cup unsalted butter room temperature
- 2 large eggs room temperature
- 1 can pumpkin puree 15oz can, about 2 cups
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 2 tsp baking soda
- 2 tsp cinnamon
- 1 tsp pumpkin spice
- ½ tsp salt
Crumbled Topping
- 4 tbsp unsalted butter cubed
- ½ cup brown sugar
- ½ cup all-purpose flour
- ½ cup pecans chopped
- ½ tsp cinnamon
Pumpkin Vanilla Glaze
- ½ cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ½ tsp pumpkin spice
Instructions
- Preheat oven to 350°F. Line muffin pan with cupcake liners.
- In a large mixing bowl, cream together sugars, butter, eggs and vanilla extract. with a mixer for 2 minutes. Fold in pumpkin puree and set bowl aside.
- In a separate bowl, whisk together flour, baking soda, cinnamon, pumpkin spice and salt.
- Add flour mixture to sugar mixture until well blended.
- Pour batter into prepared muffin cups, filling each cup nearly full.
- For the topping, in a bowl combine brown sugar, flour, pecans and cubed butter. Work in batter with a fork or pastry blender.
- Sprinkle crumbled toppings over batter.
- Bake muffins in a preheated oven for 27 to 30 minutes.
- If making the glaze, mix all the ingredients in a bowl and store in the fridge until ready to use.
- Let the muffins cool 10 minutes before drizzling glaze over top.
Notes
Try to not over mix your batter or you could make the muffins tough.
The batter for these muffins will be thick.
Nutrition
Serving: 1g | Calories: 383kcal | Carbohydrates: 56g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 353mg | Fiber: 2g | Sugar: 36g
