Description
These Pumpkin Muffins with Crumb Topping are moist and flavorful fall treats featuring a spiced crumb topping and a sweet cinnamon glaze. Made with pumpkin puree and a spice cake mix, they’re perfect for breakfast or dessert and great for sharing.
Ingredients
Scale
For the Muffins:
- 1 box Spice Cake Mix
- 15 ounce can pumpkin puree
- 1 cup sour cream
- ¼ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
For the Crumb Topping:
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¾ cup flour
- 1 teaspoon pumpkin pie spice
- 6 tablespoons butter, melted
For the Glaze:
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons milk
Instructions
- Preheat Oven: Preheat the oven to 350°F to prepare for baking the muffins.
- Mix Muffin Batter: In a large mixing bowl, combine the spice cake mix, pumpkin puree, sour cream, vegetable oil, eggs, and vanilla extract. Use an electric mixer or a wooden spoon to mix until smooth and well combined.
- Prepare Muffin Pans: Spray muffin pans with non-stick baking spray or line them with paper muffin cups that are also sprayed for easier removal. Spoon the batter evenly into the muffin cups.
- Make Crumb Topping: In a separate bowl, mix granulated sugar, light brown sugar, flour, pumpkin pie spice, and melted butter until the mixture resembles coarse crumbs.
- Add Crumb Topping: Sprinkle about 1 to 2 tablespoons of the crumb topping over each muffin, covering the tops evenly.
- Bake Muffins: Place the muffin pans in the preheated oven and bake for 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
- Prepare Glaze: While muffins bake, whisk together powdered sugar, ground cinnamon, and milk in a small bowl until smooth and free of lumps.
- Glaze Muffins: After baking, allow muffins to cool slightly, then drizzle the cinnamon glaze over the tops of each muffin.
Notes
- Spray paper muffin liners with non-stick cooking spray to make muffins easier to remove.
- This recipe yields about 24 muffins depending on the size of your muffin pan.
- Store muffins in an airtight container at room temperature for up to 4 days.
- Use pure pumpkin puree, not pumpkin pie filling, for best results.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 50 mg
