Pumpkin Crumb Cake Muffins

I recently made these moist pumpkin crumb cake muffins for a church picnic I attended with my family. I brought 15 of them and left some at home and I’m glad I did because they were devoured instantly! Multiple people asked me for the recipe for these pumpkin muffins so here it is!

Pumpkin spice has been all the craze for years now and I finally jumped on the bandwagon… It’s just something about that scent and flavor that makes fall just that much better! I now add pumpkin flavor to everything that I can! So when I was asked to make something sweet for the church picnic, I of course had pumpkin puree and pumpkin pie spice on hand and so I had to use it in an easily transportable dessert! Thus- the pumpkin crumb cake muffins!

These pumpkin muffins are also the perfect on-the-go breakfast or snack option. I am so glad that I kept some at home for us because they made for the PERFECT grab-and-go option on school mornings! My daughter had a field trip to a pumpkin patch that week too and enjoying one of these on the way there was simply the “icing on the muffin”! If you are into all the fun, fall activities like we are, then try adding these pumpkin crumb cake muffins to your morning. They will perfectly enhance your experience!

These pumpkin streusel muffins are super moist, full of fall flavor and have an incredible texture making for an irresistible mouth feel. Even my insanely picky 3 year old daughter loves these pumpkin muffins! That makes me happy too because at least she is eating some form of vegetable!

This is also a very easy pumpkin muffin recipe! It is a three-part recipe, but my toddler did most of the work last time we made them. It is that easy!

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Shopping list for pumpkin crumb cake muffins:

• Baking soda
• Salt
• Vegetable Oil
• 2 15oz cans Pumpkin puree 
• LG eggs
• All purpose flour sifted
• Light brown sugar
• Granulated sugar
• Pumpkin pie spice
• Ground cinnamon
• Unsalted butter 
• Confectionary Sugar
• Vanilla extract
• Maple syrup (pure or regular)
• Whole milk 

Equipment needed for these pumpkin muffins:

• Muffin pans
• Mixing bowls
• Rubber spatula
• Whisk
• Cupcake liners

How to make these pumpkin crumb muffins:

• Preheat oven to 425F. Line two muffin pans with cupcake liners or spray with non-stick cooking spray. I like to use silicon cupcake liners for home. But, if your taking them to an event I would use disposable.

To make muffin batter:

• In a large mixing bowl, sift the first five (dry) ingredients together. **flour, cinnamon, pumpkin pie spice, baking soda and salt
• In a separate bowl, whisk together the remaining (wet) until well mixed and sugar appears to be dissolved. **vegetable oil, sugar, brown sugar, pumpkin puree, milk, and eggs
• Add the wet ingredients to the dry ingredients.
• Fold until smooth.
• Divide batter evenly among the two, prepared muffin pans.

To make streusel/crumb topping:

• Sift together the first five (dry) ingredients. **flour, sugar, brown sugar, pumpkin pie spice, and cinnamon
• Pour in melted butter.
• Using your hands or a fork, mix until a crumble forms. DO NOT OVER MIX.
• Divide topping among the muffins.
• Gently and evenly, with the palm of your hand, press the crumb into the top of the batter.

Baking instructions:

• Place both pans, side by side, on the middle shelf of the 425F oven.
• Bake for 5 minutes.
• Leaving the muffins in the oven, turn the oven down to 350F.
• Bake for an additional 15-18 minutes (or until a toothpick comes out clean).
• Remove from oven and let cool for 5-10 minutes in the tin while you make the icing.

To make the vanilla-maple icing:

• Mix together the first three ingredients. **confectionary sugar, maple syrup, and vanilla extract.
• Slowly add milk by the tablespoon until you reach your desired consistency.
• Using a fork or rubber spatula, drizzle the icing over the top of the warm muffins.

Serve and Enjoy!

Possible substitutions in this easy pumpkin muffin recipe:

Milk: Any milk substitute will work! I like to use vanilla-almond milk to give them an added vanilla flavor!

Flour: Most flours will work as well (as long as you make any adjustments recommended for specific flour use)! I would not use bread flour, as they could turn out quite dense. My favorite flour to use in baking is King Arthur’s gluten-free flour!

Eggs: Flaxseed and water is a great substitute for eggs. Simply mix one 1tbsp. flaxseed with 3 tbsp. water and let sit for 5 minutes to substitute each egg!

More recipes from Struggle Shuttle with this egg substitute:

Bonkers Brownies

Crazy for these Oatmeal Crazin’ Cookies

Have you made these pumpkin crumb cake muffins yet???

Let me know what you think in the comments!