Pumpkin Crumb Muffins

Happy First Day of Fall! And you know what that means; pumpkin EVERYTHING! At the risk of sounding basic, I fully admit that I fucking love pumpkin. Whether it be in a pie, a muffin or latte, you best believe I’m there for it. So when fall hits and I fish out the sweaters and boots from the back of my closet, I also start to bake accordingly. Today I’m bringing you an awesome fall recipe and although it is technically a muffin, it may just blow your over-the-knee socks off. These little handheld gems are the perfect treat for the season. Trust me!

Scroll below for this Pumpkin Crumb Muffin and don’t forget to subscribe!

Here’s what you’ll need:

For the base:
1 and ¾ cups all-purpose flour 1 tsp. baking soda 2 tsp. cinnamon, ground ¼ tsp. nutmeg, ground ¼ tsp. allspice, ground ¼ tsp. ginger, ground ¼ tsp. cloves, ground ½ tsp. salt ½ cup vegetable oil ½ granulated sugar ½ cup dark brown sugar, packed 1 and ½ cups canned pumpkin puree (NOT to be confused with pumpkin pie filling) 2 eggs ½ cup milk
For the crumb topping:
1 cup all-purpose flour ¼ cup granulated sugar ¼ cup dark brown sugar, packed ¼ tsp. nutmeg, ground ¼ tsp. allspice, ground ¼ tsp. ginger, ground ¼ tsp. cloves, ground ¼ cup butter, melted
For the maple icing:
1 and ½ cups icing sugar 2 tbsp. pure maple syrup 2 tbsp. milk
Here’s what you’ll do:
Preheat oven to 425°F and line muffin pan with cupcake liners. Set aside. For the base: In a large bowl, whisk flour, baking soda, cinnamon, nutmeg, ginger, allspice, cloves and salt together until combined. Set aside. In a medium bowl, whisk oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour wet ingredients into the dry ingredients and fold everything together until well combined. Spoon batter into liners, filling until almost full (recipe makes approx. 18 muffins). For the crumb: whisk flour, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, allspice and cloves until combined. Add melted butter and stir until crumbs form. Spoon crumbs evenly onto the top of the batter. Bake for 5 minutes then, while keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 17 minutes. For the maple icing: whisk all the icing ingredients together until smooth. Drizzle over muffins once cool.

If you like this recipe, follow me on Instagram @cashmereandcocktailsblog and use the hashtag #cashmereandcocktailsblog so I can give your post some love. Also, subscribe to the blog and never miss out on the action!

Check out Sally’s Baking Addiction this recipe in its original form as well as many other delicious treats HERE!