Description
These Pumpkin Muffins with Crumb Topping are moist, flavorful, and perfect for fall. Made with a spiced cake mix and real pumpkin puree, topped with a buttery crumb topping and finished with a cinnamon glaze, they are a delicious treat for breakfast or snack time.
Ingredients
Scale
For the Muffins:
- 1 box Spice Cake Mix (do not follow the box directions)
- 15 ounce can pumpkin puree
- 1 cup sour cream
- ¼ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
For the Crumb Topping:
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¾ cup flour
- 1 teaspoon pumpkin pie spice
- 6 tablespoons butter, melted
For the Glaze:
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons milk
Instructions
- Preheat and Prepare Muffin Batter: Preheat your oven to 350°F. In a mixing bowl, add the spice cake mix, pumpkin puree, sour cream, vegetable oil, eggs, and vanilla extract. Mix thoroughly using an electric mixer or a wooden spoon until the batter is smooth and well combined.
- Fill Muffin Pans: Spoon the batter into muffin pans sprayed with non-stick baking spray or lined with paper muffin cups. Set aside while you prepare the crumb topping.
- Make Crumb Topping: In a separate bowl, combine the granulated sugar, light brown sugar, flour, pumpkin pie spice, and melted butter. Mix until the mixture resembles coarse crumbs.
- Add Crumb Topping and Bake: Sprinkle 1 to 2 tablespoons of the crumb topping over each muffin. Bake in the preheated oven for 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Prepare Glaze: While the muffins bake, whisk together the powdered sugar, ground cinnamon, and milk in a small bowl until smooth and lump free.
- Glaze Muffins: Once muffins have cooled slightly, drizzle the cinnamon glaze over the tops. Serve and enjoy.
Notes
- Spray paper muffin liners with non-stick cooking spray to make removing muffins easier.
- This recipe yields approximately 24 muffins depending on the size of your muffin pan.
- Store muffins in an airtight container at room temperature for up to 4 days.
- Use pumpkin puree, not pumpkin pie filling, for the best texture and flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 220 kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
