Pumpkin Crumble Muffins with Maple Glaze

Pumpkin muffins topped with crumbly, glazed goodness: it’s a breakfast treat to enjoy throughout the year.

If there is one seasonal veggie that is vastly underrated, it might be the humble pumpkin.

Somehow it gets relegated to pie format on Thanksgiving, maybe Christmas — and then we seem to forget about it at our house.

While we enjoy it around the holidays, I feel a need to campaign for it more, because pumpkin just shouldn’t be a stranger to the table the rest of the year.

Using canned pumpkin, these pumpkin muffins can make their appearance whenever the pumpkin craving hits!

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Make Pumpkin Muffins at Home

I’m always in for sticker shock when I see those delicious pumpkin muffins at the coffee shop. It’s a very infrequent treat for us.

When you make your own pumpkin muffins, you not only save money (like funding a whole batch versus one muffin), but you can also control the ingredients.

It’s nice to have a treat you can make in rational human portions, too.

(Do we really need muffins the size of a dinner plate? Likely not.)

Packing Nutrition into Your Pumpkin Crumble Muffins

Speaking of controlling the ingredients – there are several ways you can customize your muffins to make them healthier, if that’s your desire.

Canned pumpkin puree itself is high in vitamins and minerals, and beta-carotene which contains antioxidants. Just make sure you are using pure pumpkin and NOT pumpkin pie filling, sometimes called “pumpkin pie mix” (hello, sugar!).

Protein powder is another great addition that’s not in this recipe but would boost the nutritional content. Simply swap some of the flour for an equal amount of protein powder.

I really like the pea protein powder from Azure standard; it has a mild flavor that’s easy to disguise in baked goods.

Other ideas:

• Add chopped pecans or walnuts (either in the batter or the crumble)
• Swap the sugar for honey or maple syrup (you can use less of either, and you may want to only use 1 egg to adjust the liquid ratio)
• Swap dairy milk for any substitute including coconut milk (we use coconut milk in muffins frequently)

Pro Tip:

Stock up on canned pumpkin during the holidays while it’s on sale! Or if you buy fresh pumpkins at the end of the season, you can freeze the puree in 1-cup portions.

Can these muffins be made ahead?

Yes! Muffins freeze nicely and can last for several months.

Thaw overnight in the fridge and have breakfast ready when the rooster crows.

It’s best to either make the glaze on the day-of, or freeze it in a separate freezer bag if you want to make it ahead.

How to store homemade muffins

To keep them fresh and moist, store in the refrigerator for up to a week.

Yield: 14-16 muffins

Pumpkin Crumble Muffins

Print

Pumpkin muffins with layers of fragrant pumpkin spice and a delicious glazed crumble topping!

Prep Time 25 minutes

Cook Time 23 minutes

Total Time 48 minutes

Ingredients

• 1 ¾ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• 1 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup avocado oil
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 ½ cups canned pumpkin purée
• 2 large eggs, room temperature
• ¼ cup milk, room temperature
• 1 ½ tsp vanilla extract

For crumb topping:

• ¾ cup all-purpose flour
• ¼ cup packed light brown sugar
• 1 tsp pumpkin pie spice
• 6 Tbsp butter, melted

For maple glaze:

• 1 cup powdered sugar
• 2 Tbsp pure maple syrup
• 1-2 Tbsp milk (adjust for consistency)
• 1/4 tsp vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners and lightly spray. Prepare a second pan for the remaining batter (makes about 14–16 muffins total).
2. In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
3. In another bowl, whisk together avocado oil, granulated sugar, brown sugar, pumpkin purée, eggs, milk, and vanilla until smooth.
4. Pour the wet mixture into the dry ingredients and gently fold until just combined. Do not overmix.
5. Spoon the batter into muffin cups, filling each about ¾ full.
6. Make the Crumble Topping: In a small bowl, add flour, granulated sugar, brown sugar, pumpkin pie spice and melted butter. Stir until large, moist crumbs form.
7. Spoon the crumb topping over each muffin and gently press it into the batter.
8. Bake at 400°F for 5 minutes. Without opening the oven, reduce temperature to 350°F and bake for an additional 16–18 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
9. Cool muffins in the pan for 5–10 minutes, then transfer to a wire rack.
10. Make the Maple Glaze: In a small bowl, whisk together powdered sugar, maple syrup, 1 Tbsp milk, vanilla extract, and a pinch of salt.
11. Add additional milk as needed until the glaze is smooth and easy to drizzle.
12. Drizzle glaze over mostly cooled muffins. Let set for a few minutes. Serve warm or at room temperature.

Notes

• Storage Tips: For best results, store in refrigerator for up to 1 week. 
• Freezer-Friendly: These muffins freeze well for up to 3 months. Store with or without glaze. If you make glaze ahead, store it in a separate freezer bag. Thaw overnight in the fridge, then bring to room temp or warm briefly in the microwave. Add glaze just before serving.
• Pumpkin Pie Spice Swap: If you’re out of pumpkin pie spice, mix ¼ tsp each of ground ginger, nutmeg, cloves, and allspice. Be sure to still include the 1 tsp ground cinnamon listed in the batter. 
• Milk Options: Any milk works here - both dairy or non-dairy will work well. We like coconut milk in our muffins especially if we're out of milk!

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No Bake Pumpkin Icebox Cake

Caramel Apple Biscuits

Iced Oatmeal Gingerbread Cookies

11 Healthy Breakfast Recipes – On the Go

The post Pumpkin Crumble Muffins with Maple Glaze appeared first on Chicken Scratch Diaries.