It’s hard to believe we are slowly closing the door to summer, and the season of Autumn is here in front of us. We have had some gorgeous weather here in Iowa! I love this time of year when we have warm sunny days and cool crisp evenings. The colors are changing from greens to golden tones. Our soybeans and corn are turning and drying quickly. The combines will be hitting the fields in another week or so – it is an exciting and invigorating time for sure!
I’ve been changing out the seasons here at home, too. I found some deep red mums to put on the front doorstep, and I couldn’t help but to purchase my first Pumpkin Spice candle. Yep, it’s almost fall around here.
We are pretty big pumpkin fans here at our house – especially Pumpkin Pie 🙂 While I wasn’t quite up for diving into Pumpkin Pie, we decided these Pumpkin Crumb Cake Muffins would be just right (my kids think muffins and cupcakes are basically the same thing ;)).
- 1¾ c. all purpose flour
- 1 t. baking soda
- 2 t. cinnamon
- 1 t. pumpkin pie spice
- ½ t. salt
- ½ c. canola or vegetable oil
- ½ c. sugar
- ½ c. light packed brown sugar
- 1½ c. pumpkin puree
- 2 large eggs
- ¼ c. milk
- Crumb Topping
- ¾ c. all-purpose flour
- ¼ c. granulated sugar
- ¼ c. light brown sugar
- 1 t. pumpkin pie spice
- 6 T. unsalted butter, melted
- Maple Icing (optional)
- ¾ c. powdered sugar
- 1 T. pure maple syrup
- 1 T. milk
- Preheat oven to 425 degrees. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
- Make the muffins: In a large blow, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, sugar, brown sugar, pumpkin, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
- Spoon batter into liners, filling them almost full.
- Make the crumb topping: Whisk the flour, sugar, brown sugar, and pumpkin pie spice together. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they're snug.
- Bake for 5 minutes at 425 then, reduce the oven temperature to 350 degrees. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely in the pan as you make the icing.
- Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.
A few other Pumpkin Recipes from The Gingham Apron: