Pumpkin Crumb Cake Muffins | Sally's Baking

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a subtle flavor and is dairy-free.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide a similar texture and flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Prepare a second muffin pan for the extra muffins.

In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients and fold gently until no flour pockets remain.

Spoon the batter into liners, filling them almost full.

In a separate bowl, whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together. Lightly mix in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter.

Bake for 5 minutes at 425°F (218°C), then reduce the oven temperature to 350°F (177°C) and bake for an additional 16-17 minutes until a toothpick inserted comes out clean. Allow to cool for 10 minutes in the muffin pan.

Whisk the icing ingredients together until smooth. Drizzle over muffins and serve warm.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens