Pumpkin Crumb Muffins With Cinnamon Icing - Chef Fun Kitchen

Pumpkin Crumb Muffins With Cinnamon Icing

Moist and tender spiced Pumpkin Muffins lidded with a sugar crumble and a drizzle of cinnamon icing.

I’m transfer you Pumpkin Muffins – loaded with pumpkin spice, lidded with a buttery crumble, and drizzled in cinnamon icing – as a result of, it’s FALL! Ok, not technically, however simply play on.

Pumpkin Crumb Muffins With Cinnamon Icing

These gems square measure precisely what a pumpkin muffin ought to be. they're dampish, tender, and full of the flavors of pumpkin and heat spices. they're fantastic eaten  heat aboard a hot cup of tea or low. Hello, good fall breakfast!

These Pumpkin Muffins square measure soft, sweet, and fantastic. If a gem may ever be delineated  as “cozy,” this is often it. i favor to think about these as a cross between a low cake and a gem. They straddle the road between breakfast and afters, and that they will completely pass as each

Pumpkin Crumb Muffins With Cinnamon Icing

Crumb topping:

  • 2 tablespoons granulated sugar
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 4 tablespoons unsalted butter melted
  • scant 1/2 cup all purpose flour


  • 1 1/2 cups all purpose flour see note
  • 2 teaspoons ground cinnamon or pumpkin pie spice
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup light brown sugar
  • 1/3 cup canola, vegetable or melted coconut oil
  • 1 1/4 cups canned pumpkin puree
  • 1 teaspoon vanilla extract

Cinnamon icing:

  • 5 tablespoons powdered sugar
  • 1 teaspoon milk
  • 1/8 teaspoon ground cinnamon

For the crumb topping:

  1. In a medium bowl, combine sugars, cinnamon, salt, and melted butter. Whisk until combined. Add flour, and stir until the flour is combined. Set aside.

For the muffins:

  1. Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners.
  2. In a medium bowl, combine flour, cinnamon/spice, baking soda, baking powder, and salt.
  3. In a large bowl, whisk eggs, brown sugar, oil, pumpkin puree and vanilla, until combined. Add flour mixture, and stir until combined (I use a rubber spatula), being careful not to over-mix.
  4. Divide the batter between 12 muffin cups. Pinch off small pieces of the crumb topping and scatter them over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. Cool completely on a wire rack.

For the icing:

  1. Whisk all ingredients until smooth. Use a small spoon to drizzle icing over the tops of the cooled muffins.

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