1-3/4 cups all-purpose flour
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1 tsp baking soda
2 tsps ground cinnamon
1 tsp pumpkin pie spice*
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup packed brown sugar
1-1/2 cups canned pumpkin puree
2 large eggs, at room temperature
1/4 cup milk, at room temperature*
Crumb Topping
3/4 cup all-purpose flour
1/4 cup granulated sugar
1/4 cup packed brown sugar
1 tsp pumpkin pie spice*
6 Tbsp unsalted butter, melted
Maple Icing (optional)
1-1/2 cups confectioners’ sugar
2 Tbsp pure maple syrup
2 Tbsp (30ml) milk*
Preheat oven to 425 degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
For 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. Spoon the batter into liners, filling them almost full.
For 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 crumbs evenly on top of the batter and gently press them down into the batter so they’re snug. Bake for 5 minutes at 425 degrees then, keeping the muffins in the oven, reduce the oven temperature to 350 degrees. 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 degrees the entire time).
For icing: Whisk all 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.
A friend of mine had a birthday last week, and she is all things pumpkin! Even though it’s a little early for pumpkin recipes, this recipe is amazing. Maybe this appeals because, as I write this, I wish we had fall temperatures right now. Enjoy this pumpkin muffin recipe!