Pumpkin Pie Muffins with crumb topping is a delicious breakfast muffin with a perfect combination of crunchy pumpkin spice crumbs topping and moist Pumpkin pie filling.
These soft, spicy, and tender muffins have a moist texture from the inside, complemented with crumbs on the top. They are the best ever muffins for breakfast, snacks or dessert.
Check also Pumpkin Sheet Cake With Cream Cheese Frosting and Pumpkin Squares.
Make these healthy pumpkin muffins with fresh pumpkins or canned ones.
It is a straightforward muffin recipe that tastes sweet, buttery and delicious. You can't go wrong with this easy pumpkin muffin recipe with crumble topping; it is similar to the kind of crumb found in a pastry shop. Enjoy this fluffy pumpkin dessert for breakfast or as a snack.
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What Is Muffin?
Muffins, flatbread muffins, or English muffins are known for different names in different parts of the world. Muffins are small, per person-sized cakes which are typically unsweetened. They are commonly available worldly mostly in the US and England, in various flavors and added toppings. Despite their similarities in size and preparation with cupcakes, they differ in that cupcakes are typically sweet desserts made from cake batter and iced with sugar or whipped cream.
Why Does This Pumpkin pie Muffin Recipe Work?
- It will satisfy your sugar cravings.
- The recipe is easy and quick.
- Suitable for breakfast or lunch.
- Cheap & comforting dessert.
- Perfect treat for any time of the day.
What Is This Pumpkin spice Muffins?
We will discuss its ingredients separately since we have three segments in this recipe, Pumpkin Muffins, Crumb Topping, and Glaze. Let's dig deeper.
For Pumpkin Muffins
- Pumpkin pie filling: You can use canned pumpkin pie filling or prepare it from scratch.
- Milk: Ensure it is at room temperature and measure it well.
- Vegetable Oil: Instead of vegetable oil, you can use canola oil as well.
- Eggs: Use 4 eggs that are at room temperature.
- Brown Sugar: You can use either dark or light brown sugar.
- All-purpose Flour: Sieve the flour well before using it.
- Baking soda: Do not use in excess quantity.
- Baking Powder: Make sure that baking powder is of good quality.
- Cinnamon: It gives a lovely flavor to the muffins.
- Pumpkin Pie Spice: You can mix ¼ of each ground allspice, nutmeg, ginger, and cloves to prepare pumpkin pie spice or use the one available in the market.
For The Crumb Topping:
- Granulated sugar: Add sweetness to the topping.
- Brown sugar: You can use raw cane sugar if you like.
- All-purpose flour: Measure the flour well before using it.
- Cinnamon: Ground cinnamon will give the topping a delicious taste.
- Pinch of salt: To neutralize the taste of topping.
- Butter: Use properly melted butter.
For the glaze:
- Sugar: Use powdered sugar.
- Milk: Use any kind of milk at room temperature.
- Maple Syrup: Use a generous amount of maple syrup as you desire.
How To Make Pumpkin Pie Muffins With Crumb Topping?
Prepare The Oven:
First, you need to preheat the oven to 190°C/374°F.
Next, line up 14 muffin pans with paper liners or grease with butter.
Move forward with the crumb topping:
Combine & Mix The Ingredients Well: In a small bowl, mix the flour, cinnamon, sugar, brown sugar, and salt.
Drizzle the melted butter over the mixture, stir until well combined and clumping together, and then set aside.
Let's prepare the little & delicious muffins:
Whisk & Mix Everything: In a mixing bowl, whisk the oil, pumpkin pie filling, milk, and brown sugar until well combined.
Add eggs one at a time and mix well until combined.
Stir in cinnamon, baking soda, baking powder, pumpkin pie spice, and fold flour slowly until well combined.
Let's set the delectable mixture to bake:
Divide the batter between the muffin cups, top each cup with 1-2 tablespoons of the crumb topping, lightly press the topping down.
Bake for 18-20 minutes in the preheated oven and allow the muffins to cool down afterward.
On to the Glaze:
In a small mixing bowl, mix the milk, icing sugar, and maple syrup until smooth.
Once the muffins are completely cooled down, drizzle the glaze over the top.
Top Tips!
- Many grocery stores sell pumpkin pie filling, which makes cooking and baking with pumpkin extremely easy. The quality and flavor of homemade pumpkin pie filling tend to be better. Still, I can't distinguish between canned or homemade pumpkin pie filling, especially in baked goods.
- Milk of any kind will do. This recipe works well with unsweetened vanilla almond milk, whole milk, and skim milk. No matter if it is dairy or not, you can use it.
- Are there no muffin liners in your house? That's fine. If needed, use generous amounts of baking spray in the muffin pans.
- Use a fork to whisk the glaze ingredients to add in air and make it smoother.
Recipe Variations
- You can replace the brown sugar with regular sugar if you like.
- For people allergic to gluten, you can use gluten-free all-purpose flour.
- You can put some raisins in the muffin batter if you like. It will taste heavenly.
- For making chocolate chip pumpkin muffins, add ½ cup unsweetened chocolate chips to the batter.
- If you want to make eggless pumpkin muffins, you can replace the eggs with mashed banana or ½ cup buttermilk.
- For making dairy-free pumpkin muffins, replace the whole milk with almond milk, coconut milk or any non-dairy milk. You may also need to substitute butter with coconut oil.
Topping Options
- To make the pumpkin muffin more spiced, you can add pumpkin pie spice along with the topping ingredients.
- You can make the topping more crumbly by adding chopped pecans to the topping mixture.
Serving Suggestions
Serve these delicious muffins alongside a hot cup of coffee or any hot drink you like at breakfast. Some people prefer it with cold beverages too. But I personally love plain pumpkin muffins because they are so rich and crumbly.
Recipe FAQs
No, these are not Gluten-Free. But you can replace the All-purpose flour with gluten-free all-purpose flour to make these muffins gluten-free.
Yes, you can store the muffins at room temperature for up to 3 days in an airtight container. Or in the fridge for 5 days.
Yes, but let muffins cool before wrapping in plastic wrap or tin foil. Keeping muffins in the freezer will keep them fresh for three months.
Yes, you can add any frosting you like, such as cream cheese frosting, to the muffins instead of the crumb topping. It will give the muffins extra sweetness and richness.
More Muffin Recipes
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Pumpkin Pie Muffins With Crumb Topping
Equipment
- Muffin tin
- Mixing bowl
- Hand mixer
Ingredients
For the crumb topping:
- 5 tablespoon unsalted butter , melted
- 3 tablespoon brown sugar
- 3 tablespoon granulated sugar
- ½ cup plus 3 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- pinch salt
For the muffins:
- 2 cups all purpose flour
- 1 cups pumpkin pie filling
- ½ cup milk
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ cup vegetable oil
- 2 eggs
- ¾ cup brown sugar
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
For the glaze:
- ½ cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon maple syrup
- ¼ teaspoon ground cinnamon
Instructions
- Preheat the oven to 190 degrees C. Line a muffin pan with paper liners or grease with butter.
Making the crumb topping:
- In a small bowl, mix the flour, cinnamon, sugar, brown sugar and salt.
- Drizzle the melted butter over the mixture, stir until well combined and clumping together, and then set aside.
Making the muffins:
- In a mixing bowl, whisk together the oil, pumpkin pie filling, milk, and brown sugar until well combined.
- Add eggs one at a time; mix well.
- Stir in flour, cinnamon, baking soda, baking powder, pumpkin pie spice until well combined.
- Divide the batter between the muffin cups, top each cup with 1-2 tablespoons of the crumb topping, lightly press the topping down.
- Bake for 18-20 minutes, allow the muffins to cool down.
Making the glaze
- In a small mixing bowl, mix together the milk, icing sugar, and maple syrup until smooth.
- Once the muffins are completely cooled down, drizzle the glaze over the top.
Notes
- Many grocery stores sell pumpkin pie filling, which makes cooking and baking with pumpkin extremely easy. The quality and flavor of homemade pumpkin pie filling tend to be better. Still, I can't distinguish between canned or homemade pumpkin pie filling, especially in baked goods.
- Milk of any kind will do. This recipe works well with unsweetened vanilla almond milk, whole milk, and skim milk. No matter if it is dairy or not, you can use it.
- Are there no muffin liners in your house? That's fine. If needed, use generous amounts of baking spray in the muffin pans.
- Use a fork to whisk the glaze ingredients to add in air and make it smoother.
Some Variations
- You can replace the brown sugar with regular sugar if you like.
- For people allergic to gluten, you can use gluten-free all-purpose flour.
- You can put some raisins in the muffin batter if you like. It will taste heavenly.
- For making chocolate chip pumpkin muffins, add ½ cup unsweetened chocolate chips to the batter.
- If you want to make eggless pumpkin muffins, you can replace the eggs with mashed banana or ½ cup buttermilk.
- For making dairy-free pumpkin muffins, replace the whole milk with almond milk, coconut milk or any non-dairy milk. You may also need to substitute butter with coconut oil.
Nutrition
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Manal says
I loved them, so fresh and yummy. Thanks for the recipe.