Ingredients
Batter
1 3⁄4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1⁄2 teaspoon salt
1⁄2 cup canola or vegetable oil
1⁄2 cup granulated sugar
1⁄2 cup packed light or dark brown sugar
1 1⁄2 cups canned pumpkin puree
2 large eggs, room temperature
1⁄4 cup milk, room temperature
Crumb Topping
3⁄4 cup all purpose flour
1⁄4 granulated sugar
1⁄4 cup packed light or dark brown sugar
1 teaspoon pumpkin pie spice*
6 tablespoons unsalted butter, melted
Maple Icing
1 1⁄2 cups powdered sugar
2 tablespoons maple syrup
2 tablespoons milk
Instructions
Preheat the oven to 425°F.
Spray a muffin pan with non-stick spray or line with cupcake liners. Whisk all the dry ingredients for the muffins together in a large bowl.
Mix all the wet ingredients for the muffins together in a medium bowl
Pour the wet ingredients into the dry ingredients and mix until fully combined.
Spoon the batter into the muffin tins, filling them almost to the top.
To make the crumb topping, mix all the ingredients for the crumb topping together with a fork until small clumps form.
Spread the crumbs evenly over the muffins, gently pressing them into the batter so they stay
in place.
Bake for 5 minutes at 425°F, then for an additional 16-17 minutes at 350°F (or until a toothpick comes out clean when inserted into the center).
Allow the muffins to cool for 10 minutes in the muffin pan.
To make the icing, mix all icing ingredients together before, drizzling it over the muffins.
Review:
Pumpkin-themed recipes are a quintessential part of Fall, and with Halloween looming around the corner, I wanted to try a new recipe. I found a recipe for pumpkin muffins with crumble and maple icing on the website Sally’s Baking Addiction and knew I had to try it.
The muffins are like mini pumpkin bread loaves, making a great breakfast, snack, or dessert. This recipe is ideal for those who love fall flavors but aren’t over the moon about pumpkin spice since it focuses more on actual pumpkin flavor and is less heavy-handed on pumpkin spice than traditional fall recipes.
The pumpkin puree provided a rich pumpkin flavor and kept the muffins moist. I love pumpkin but can’t stand the overpowering flavor of pumpkin spice, so these muffins were amazing. It tasted like pumpkin with just a hint of the classic fall spices.
While I wasn’t a big fan of the crumble, it did add texture and uniqueness to the recipe. The maple icing was super easy to make and is customizable to one’s preferences; you can add your own spices or change the ratio of syrup to sugar. It added depth to the flavor, and I enjoyed the combination of maple syrup and pumpkin.
Plus, the muffins were easy to make and used ingredients commonly found in people’s kitchens. Anyone would be able to make this, regardless of their baking skills. Overall, I’d rate this recipe a 7/10.
I followed the recipe as written and was able to make 16 muffins. The baking directions were ac-
curate, so none of the muffins were dry or underbaked. However, I was left with a disproportionate amount of crumble after all the baking had been completed.
In the future, I would cut down the flour and sugar amounts by at least 25% to reduce the amount made. I recommend reducing the amount of sugar used in the maple icing as well; I only used 100 g of powdered sugar because I felt like the icing would be too sweet otherwise. But, it did mean that the icing was runnier than it originally would have been.
This recipe is a great introduction to the world of fall baking, and I hope everyone gives it a try. It’s perfect for making and sharing with friends.