Description
These Pumpkin Muffins with Crumb Topping are moist, flavorful, and topped with a sweet cinnamon glaze, perfect for fall mornings or snack time. Made using a spice cake mix combined with pumpkin puree and sour cream, these muffins offer a delicious twist with a crunchy pumpkin spice crumb topping and a smooth cinnamon glaze.
Ingredients
Scale
Muffins
- 1 box spice cake mix (do not follow box directions)
- 15 ounce can pumpkin puree
- 1 cup sour cream
- ¼ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
Crumb Topping
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- ¾ cup flour
- 1 teaspoon pumpkin pie spice
- 6 tablespoons butter, melted
Glaze
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons milk
Instructions
- Preheat Oven: Preheat your oven to 350°F to ensure it’s ready for baking the muffins.
- Prepare Muffin Batter: In a large mixing bowl, add the spice cake mix, then include pumpkin puree, sour cream, vegetable oil, eggs, and vanilla extract. Mix thoroughly using an electric mixer or wooden spoon until the batter is smooth and well combined.
- Fill Muffin Pans: Spray muffin pans with non-stick baking spray or line with paper muffin cups that have been sprayed. Spoon the batter evenly into the muffin cups.
- Make Crumb Topping: In a separate bowl, combine granulated sugar, light brown sugar, flour, pumpkin pie spice, and melted butter. Mix until the mixture resembles coarse crumbs.
- Add Crumb Topping: Sprinkle about 1-2 tablespoons of the crumb topping over each muffin’s batter in the pans.
- Bake Muffins: Place the muffin pans in the oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Glaze: While muffins bake, whisk together powdered sugar, ground cinnamon, and milk in a small bowl until smooth and lump free.
- Glaze Muffins: After muffins have cooled slightly, drizzle the prepared glaze over the tops of each muffin.
Notes
- Spraying paper muffin liners with non-stick cooking spray helps the muffins release easily.
- This recipe yields approximately 24 muffins, depending on the size of your muffin pans.
- Store muffins in an airtight container at room temperature for up to 4 days to maintain freshness.
- Be sure to use pumpkin puree, not pumpkin pie filling, to avoid overly sweet or spiced muffins.
Nutrition
- Serving Size: 1 muffin
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
