Homemade pumpkin muffins that are so incredibly easy to make. Topped with a pumpkin spice crumb topping and cream cheese drizzle, thse muffins are the perfect addition for the Autumn season!
Just a warning before you read any further – these will not last! This is one of those recipes that took me a few weeks to perfect, however once I did and decided to share them with friends and family they disappeared so fast and with rave reviews. I’m a pumpkin fan myself, and I absolutely love Fall! It’s certainly my favorite time of year, and living in Ohio and in the country, we get to experience the perfect crisp Autumn air with the beautiful colored leaves and many craft shows and Fall festivals to choose from. You know the festivals that always offer some sort of amazing sweet treat, and almost always something pumpking flavored.
Now you can do the baking at home and yield the same great flavor! These Pumpkin Crumb Muffins are not only super easy to make, but the flavor is absolutely incredible, and I’m willing to bet that you bake them more than once this season.
This recipe starts out with a simple pumpkin muffin mixture with the perfect spice flavor.
You’ll then top each muffin with a sweet and buttery crumb topping with just another touch of pumpking spice.
Lastly the finishing touch is a sweet and creamy cream cheese icing. This icing is so good you may think about making extra for the drizzle!
How To Make Pumpkin Crumb Muffins
Tasty enough to make on a Sunday morning, and easy enough to make on a weeknight evening!
Mix the dry ingredients together in one large bowl
Whisk the wet ingredients together in another mixing bowl
Combine the dry and wet ingredients
Portion the batter into each muffin cup evenly
Mix together the crumb topping and sprinkle evenly on each muffin; press down gently
Whisk the cream cheese icing ingredients together
Drizzle each muffin and serve
Can I Freeze Pumpkin Muffins?
If you’re making these ahead of time or don’t plan on indulging in all of them within a few days, you can most certainly freeze them. Place the muffins in a large freezer bag, squeeze out as much air as possibl, seal and shut. Store in the freezer for 4-5 weeks. Place on the counter until thawed and ejnoy!
How to Store Pumpkin Muffins
If you’re lucky enough to have any left, each muffin can be placed in a container with a lid or large freezer bag for 3-5 days to store.
- 12-count muffin pan
- 1 3/4 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 cup vegetable oil
- 1 cup sugar
- 1/2 cup brown sugar packed
- 1 15 ounce can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 3/4 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup brown sugar packed
- 1 teaspoon pumpkin pie spice
- 6 tablespoons butter, melted
- 2 ounces cream cheese room temperature
- 3/4 cups confectioners sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Preheat oven to 375 degrees and place cupcake liners in a 12-count muffin pan, plus 3-4 more slots in another muffin pan. Set aside.
- In a large mixing bowl, combine the flour, baking soda, salt, cinnamon, ground cloves, and nutmeg. Stir until combined. Set aside.
- In another medium mixing bowl whick together the vegetable oil, sugar, brown sugar, pumpkin puree, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir together gently until combined.
- Scoop the batter into each liner, about 3/4 of the way full.
- Crumb topping: Combine the flour, sugar, brown sugar, and pumpkin pie spice. Stir until combined. Pour in the melted butter and using a fork, gently mix until crumbs form. Place the crumbs evenly over each muffin and press down gently so that they hold onto the muffin.
- Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean.
- Icing: Combine the cream cheese, confectioners sugar, milk, and vanilla extract. Whisk vigorously until well combined and smooth. Drizzle the icing over top each warm muffin and serve.