Pumpkin Pie Muffins with crumb topping is a delicious breakfast muffin with a perfect combination of crunchy pumpkin spice crumbstopping and moistPumpkin pie filling.
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.