Pumpkin Crumb Muffins with Maple Glaze! || Autumn InstaParty

Because a party’s not a party without a sweet treat! ✨🍂 Pumpkin Crumb Muffins with Maple Glaze and a large pot of coffee are being enjoyed here at Garlands of Grace today!! Oh my, talk about an sweet bit of crumbly mapley autumn goodness. 😍🧡 In a flurry of festive activity, I whipped up a delightful batch of these moist muffins and they were a huge hit.  These Pumpkin Muffins would make the perfect sweet touch to any autumn brunch or afternoon tea!!  Grab your apron + a can of pumpkin and have a little fun in the kitchen. Enjoy!!

Original recipe found on sallysbakingaddiction.com (a few personal modifications have been added!)

yields: 15 muffins

Ingredients:

  • 1 and 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice1
  • 3/4 tsp salt
  • 1/2 cup butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1 can (1 1/2 cups) canned pumpkin puree
  • 2 large eggs
  • 1/4 cup milk(or eggnog ;) )
  • 1/2 TBS vanilla extract

Crumb Topping

  • 3/4 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/4 cup packed light or dark brown sugar
  • 1 tsp pumpkin pie spice1
  • 6 TBS butter (melted)

Maple Glaze

  • 1 and 1/2 cups  confectioners’ sugar
  • 2 TBS pure maple syrup
  • 2 Tbs milk

Directions:

  1. Preheat oven to 425°F and line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. 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, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. 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.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.
  7. ENJOY!!! :)

The eyes of all wait upon thee; and thou givest them their meat in due season. Thou openest thine hand, and satisfiest the desire of every living thing.”
Psalm 145:15-16