PUMPKIN CRUMB CAKE MUFFINS RECIPE

It's super soft quick bread cake crumb flat-top with pumpkin spice crumbs and finished with sweet Maple icing. they're favorite readers and when cooking one batch, you'll perceive why!

Or so i believed till I created a quick bread pumpkin cake. at a lower place the pumpkin spice crumbs there's Associate in Nursing irresistible pie – and that i, for one, cannot resist no matter pumpkin. each the quick bread itself and therefore the crumbs square measure equally awing. Theres doesn't in any respect opt for the crumbs of this orange beauty. high the pumpkin quick bread with a bit Maple icing and there's primarily no want for different breakfast foods.

PUMPKIN CRUMB CAKE MUFFINS RECIPE
PUMPKIN CRUMB CAKE MUFFINS RECIPE

If you're thinking that topping crumbs couldn't be higher, re-examine. we have a tendency to topping Cake crumb quick bread with pumpkin seasoning crumbs.

We used the oil in its own quick bread for further wetness, however we have a tendency to used the liquefied butter within the topping crumbs. Topping crumbs even have refined sugar, sugar, flour, and pie Spice. there's a continuation ingredient employed in a quick bread, therefore this can be not simply a straightforward instruction, it's a snug one also.

PUMPKIN CRUMB CAKE MUFFINS RECIPE

INGREDIENTS:

  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature

Crumb Topping

  • 3/4 cup (94g) all-purpose flour (spoon & leveled)
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 6 Tablespoons (86g) unsalted butter, melted

Maple Icing (optional)

  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 2 Tablespoons (30ml) milk

INSTRUCTIONS:

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

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