1cup(250 grams) pumpkin puree (NOT pumpkin pie filling)
1/2cup(120 ml) oil
1/2cup(100 grams) light brown sugarpacked
1/4cup(50 grams) granulated sugar
2large eggs
1teaspoonpure vanilla extract
For the vanilla glaze:
1cup(120 grams) powdered sugar
2tablespoons(30 ml) milk, use more as needed
1/2teaspoonpure vanilla extract
Instructions
To make the crumb topping:
In a medium-sized mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined. Add in the cold cubed butter and cut it into the dry ingredients with a pastry cutter or fork until the mixture starts to come together and is crumbly.
Transfer to the refrigerator to chill while you prepare the muffins.
To make the pumpkin muffins:
Preheat the oven to 350°F (177°C). Line a standard 12-count muffin pan with liners and set aside.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Scoop the batter into the liners about ⅔ of the way full (you should get 12 muffins) and smooth out the tops of each one.
Remove the crumb topping from the refrigerator and evenly sprinkle it on top.
Bake for 20 to 25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
Remove from the oven and allow to cool for 5 minutes in the pan, then remove the muffins from the pan and transfer to a wire rack to finish cooling.
To make the vanilla glaze:
In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until fully combined. If the glaze is too thick, add more milk. If the glaze is too thin, add more powdered sugar as needed.
Drizzle the glaze on top of all 12 muffins and allow to sit for 10-15 minutes to harden.
Notes
Store pumpkin crumb muffins in an airtight container on the counter for up to 3 days.To freeze: Store in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature before serving, then add the glaze.Pumpkin spice: If you don’t have any pumpkin pie spice on hand, then you can use my homemade recipe here. I’ve used it in these muffins and quite a few other recipes and it tastes wonderful!Oil: You can use either vegetable, canola, or melted coconut oil in this recipe.