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Pumpkin Crumb Cake Muffins
Tender pumpkin muffins topped with a buttery crumb streusel and drizzled with maple glaze—pure autumn comfort in every bite.
★★★★☆
(244 reviews on Sally's Baking)
📝 This recipe is from Sally's Baking. We're sharing a preview — the full recipe lives on their site.
Prep time10 min
Bake time22 min
Total time35 min
Makes15
Ingredients
1
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
2
1 teaspoon baking soda
3
2 teaspoons ground cinnamon
4
1 teaspoon store-bought or homemade pumpkin pie spice*
5
1/2 teaspoon salt
6
1/2 cup (120ml) canola or vegetable oil
7
1/2 cup (100g) granulated sugar
8
1/2 cup (100g) packed light or dark brown sugar
9
1 and 1/2 cups (340g) canned pumpkin puree
10
2 large eggs, at room temperature
11
1/4 cup (60ml) milk, at room temperature*
12
3/4 cup (94g) all-purpose flour (spooned & leveled)
13
1/4 cup (50g) granulated sugar
14
1/4 cup (50g) packed light or dark brown sugar
15
1 teaspoon store-bought or homemade pumpkin pie spice*
16
6 Tablespoons (85g) unsalted butter, melted
17
1 and 1/2 cups (180g) confectioners’ sugar
18
2 Tablespoons (30ml) pure maple syrup
19
2 Tablespoons (30ml) milk*
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