Pumpkin Crumb Cake Muffins

This weekend I was really feeling in the fall spirit after apple picking (despite the 80 degree summer weather that had me sweating) and decided to make these awesome pumpkin crumb cake muffins. I don’t care what mother nature thinks, it’s October and I need some pumpkin spice in my life!

These beauties were pretty simple to make and the majority of the ingredients were things I already had right in my kitchen! I also decided to add some dark chocolate chips to about half of the muffin batter (my boyfriend, Ian, wanted to give them a try so I threw them in for him) and a cream cheese icing drizzle on top.

These turned out to be a huge hit! Ian, my coworkers, and I all loved them! They’re the perfect fall breakfast/snack/treat.

• Servings: 14 muffins
• Time: 35 mins
• Difficulty: Easy
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Ingredients

Pumpkin Muffins

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 cups canned pumpkin
• 2 large eggs, at room temperature
• 1/4 cup milk, at room temperature
• 1 cup dark chocolate chips (optional)

Crumb topping

• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light or dark brown sugar
• 1 teaspoon pumpkin pie spice
• 6 tablespoons unsalted butter, melted

Cream cheese icing drizzle

• 4 oz reduced fat cream cheese, room temperature
• 1/2 cup confectioner’s sugar
• pinch of salt
• 1/2 tablespoon milk

Directions

1. Pull out the eggs, milk, and cream cheese to get them to room temperature before you begin.
2. Pre-heat oven to 425 degrees Farenheit. Spray a muffin pan with nonstick spray or line with muffin liners. The recipe makes 14 muffins so you’ll either need to prepare a second tray or reuse this tray after the first batch comes out.
3. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined and set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, canned pumpkin, eggs, and milk together until combined. Pour the wet ingredients into the dry, then fold everything together until just combined and no flour pockets remain. Scrape the bottom and sides to be sure! Add dark chocolate chips, if desired.
4. Spoon the batter into the liners, filling until almost full.
5. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Add the melted butter and stir until crumbs form. Spoon on to each muffin evenly and gently press them down into the batter.
6. Bake muffins for 5 minutes at 425 then, keeping the muffins in the oven, lower the temperature to 350 and bake for an additional 17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan as you make the icing.
7. Making the icing: Using a hand mixer, mix cream cheese for a few minutes until smooth. Add the remaining ingredients and mix until combined and smooth. Add to the tops of muffins by either coating the top, drizzling with a tip and pastry bag (this is how I did it) or adding the icing to a ziplock bag and cutting the corner.

Notes

The amount of cream cheese icing this yielded gave me a good amount left over after drizzling on the tops of the muffins as pictured. To use it all, give the muffins a more generous coating of icing or consider halfing the icing recipe.

Credits

Adapted from Sally’s Baking Addiction and Noshing with the Nolands

 

Have you tried making these? Or do you have any other fall baking favorites? Let me know in the comments!