Real Recipes From Real Home Cooks ®

cinnamon spice pumpkin crumble muffins

a recipe by
Rebecca OWENS

One of my favorite fall items is pumpkin. I live around farmes who share their crops with me for free, so in turn I bake them breads and muffins as a thank you. These super moist muffins with the crumble add just the right amount of delish ,as not overbaringly sweet. Good as a dessert or even breakfast wake up. I am happy these are very so moist and not dry. So I will never give a dry muffin or bread to anyone. Hope you enjoy the smells of this delightful muffin as it is baking. Let me know what your family thinks of them.

serves 15
prep time 10 Min
cook time 35 Min
method Convection Oven

Ingredients For cinnamon spice pumpkin crumble muffins

  • 1 3/4 c
    all purpose flour (i used almond flour)
  • 2 tsp
    baking soda
  • 2 tsp
    pumpkin pie spices
  • 1/2 tsp
    kosher salt
  • 1/2 c
    vegetable oil or canola
  • 1/2 c
    granulated sugar
  • 1/2 c
    dark brown sugar -packed
  • 1 1/2 can
    pumpkin puress, but iused fresh pumpkin
  • 2 lg
    room temp farm fresh eggs or substitute each egg with 1-tablesoon flaxseed meal and 3 tablespoons water
  • 1/4 c
    califa almond milk unsweetned
  • 3/4 c
    crumb topping below--amond flour ( or all purpose flour)
  • 1/4 c
    granulated sugar
  • 1/4 c
    dark or light brown sugar
  • 2 tsp
    pumpkin pie spice
  • 2 tsp
    ground cloves
  • 6 Tbsp
    almond milk ( room temp ) or whole milk
  • 1 1/2 c
    mable icing below-confectioners sugar
  • 2 Tbsp
    pure mable syrup
  • 2 Tbsp
    half & half or almond milk or whole milk

How To Make cinnamon spice pumpkin crumble muffins

  • Cupcake liners in 2 muffin pans on stove and counter top
    Preheat oven to 425' degree F'. Line two muffin tins with cupcake liners. This recipe make 15.
  • Spices, flour and dry ingredients in a bowl
    Make Muffins - I combined in my 4 QT- Blue Pastic Mixing Bowl (ask me about this) whisk the flour, baking soda, pumpkin pie spice, cloves cinnamon and salt together.
  • Eggs, sugars, and fresh pumpkin in a yellow mixing bowl
    Pour the wet ingredients into the dry ingredients, folding till it is well combined together. No flour left.
  • Batter and crumble filled in cupcake tins in 2 muffin pans on stove top & counter
    Spoon the batter into the cup cake liners about 3/4 full.
  • Crumble added to tops of each batter filled cup cake liner in a muffin tin
    Make your crumb topping. Whisk your flour, granulated sugar & brown sugar with pumpkin pie spice and cloves untill combined. Then stir in melted butter until it is crumbly, Spread even amounts on top of each batter filled liner pressing down just a little
  • Pumpkin Crumble Cake muffins baking in a oven in a muffin pan
    Bake for only 5 minutes on 425'degrees F. keep muffins in ovenThen lower your heat to 350' degrees F. Then bake for an additional16-17 miuntes, till toothpick comes out clean. Total time in oven is about 20-22 minutes
  • Ready to eat pumpkin crumb cake muffins on a blue flower plate
    Maple icing: Using my Stainless Steel Mini Whisk ( ask me about this) I whisk all ingredients together of confectioners sugar, maple syrup & milk till smooth and creamy, Drizzle over warm muffins. Cover & you may keep in frigerator for 1 week. Enjoy