Recipe - Pumpkin Crumb Cake Muffins with Maple Icing

LAST CALL FOR PUMPKIN!!

I don't know about you, but for me, part of the whole pumpkin obsession is that it is short lived.

I wait all year for it to come around, binge/gorge/eat basically everything starting with PUMP and then it is gone, not to be seen or heard from again until the following September...well, I may dip into those Chocolate-Swirled Pumpkin Bars again...not gonna lie.

And here we are, the Pumpkin Palooza home stretch. After that fateful Thursday I will pack up Autumn, turn my nose up to anything starting with PUMP and go directly into all things eggnog.

With that said, this pumpkin crumb cake muffin recipe with maple icing is FOR SURE going to make list to end the season. I dare say I may even serve them next to my cinnamon rolls come Thanksgiving morning.  Sally's Baking Addiction has got me HOOKED!


First, let's make that muffin batter!


Preheat the oven to 450F, and line your muffin pan with cupcake liners. Hopefully, you too will have been saving the perfect pumpkin liner specifically for an event as thrilling as this. Prep a second pan as this recipe should give you about 15...it gave me a bit more as I tend to be rather conservative.

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 into the dry and fold together nice and easy until combined and no pesky flour pockets are lurking.


Spoon batter into liners, filling them almost full...or if you are me like 2/3 the way...like I said, I am conservative.


Now, on to the crumb topping...

Whisk the flour, granulated sugar, brown sugar and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form.

Spoon the crumbs evenly on top of the batter and gently press down making them nice and snuggly.



Bake these bad boys for 5 minutes at 425, then while the muffins are still cooking, reduce the temperature to 350F. Bake for an additional 15-ish minutes, or until a toothpick comes out clean.

The total time to cook is about 20-ish minutes.


Allow them to cook for 10 minutes as you whip up the icing.

Whisk together all of the ingredients until smooth.


Drizzle over muffins and serve warm.




And again, if you have been hoarding Autumn baking decor since you bought it on clearance last year, bust it out and let it relish in its Fall-tastic glory...as seen below with these pumpkin toppers.



What better way to end another amazing season of Pumpkin Spice EVERYTHING then with these crumby muffins...pun intended.

Enjoy these last few days of Fall before the lights go up, the trees come out and everything SPARKLES!!!

Have a wonderful Thanksgiving and as always...