Fall Treat Friday: Pumpkin Crumb Muffins + Bonus recipe!

Happy Fall Treat Friday, ya'll!

Today's recipe was recommended by a friend on Facebook, so we decided to give it a try at our place! Get ready for some Pumpkin Crumb Muffins from Sally's Baking Addiction. Sounds amazing, right?

Now, Spouse Unit isn't a huge pumpkin fan, but he genuinely enjoyed these muffins, especially the crumb topping. Who isn't a sucker for crumb topping though?

We made a few changes to the recipe because 1. I was out of brown sugar (a shame, really. I'm a huge fan of brown sugar, like I would have probably substituted all of the white sugar for brown sugar in this recipe if I had had it), and 2. I didn't have time to make the maple icing. However, my family really enjoyed the muffins sans icing. I can't wait to make them again and try it out though!

So without further ado, here's the recipe for Sally's Pumpkin Crumb Muffins (original recipe found here)!

PUMPKIN CRUMB MUFFINS

from: Sally's Baking Addiction

Muffins:

1 3/4 c. all-purpose flour

1 tsp. baking soda

2 tsp. ground cinnamon

1 tsp. pumpkin pie spice*

1/2 tsp. salt

1/2 c. canola oil

1/2 c. white sugar

1/2 c. brown sugar

1 1/2 c. pumpkin puree

2 eggs

1/4 c whole milk

Crumb topping:

3/4 c. all-purpose flour

1/4 c. white sugar

1/4 c. brown sugar

1 tsp. pumpkin pie spice*

6 Tbsp. melted butter

Maple Icing:

1 1/2 c. powdered sugar

2 Tbsp. maple syrup (she recommends pure)

2 Tbsp. whole milk

Instructions:

Preheat oven to 425 degrees Fahrenheit. Prepare 2 muffin tins (12 muffins each. Sally said her recipe makes 15 muffins but I got 18 out of it) with cooking spray or paper liners.

Make the muffins: in one bowl, combine all of the dry ingredients (flour, baking soda, cinnamon, pumpkin pie spice, salt) and whisk together. In another bowl, combine sugars, oil, pumpkin, milk, and eggs. Whisk together. Add dry ingredients to wet, stirring just to combine. Spoon batter into prepared muffin tins until they are 3/4 full. 

Make the crumb topping: combine all ingredients in a small bowl and spoon evenly over batter. Press gently into the batter so it sticks. 

Bake muffins for 5 minutes at 425 degrees Fahrenheit, then reduce the oven temp to 350 degrees Fahrenheit and bake for another 12-17 min, or until a toothpick inserted comes out clean. 

Let muffins cool 10 minutes. Now, we stopped here and scarfed at once, but if you're feeling fancy--and have a little more self control and time--keep going. While the muffins are cooling, make the icing: combine powdered sugar, syrup, and milk and whisk together until smooth. Drizzle over muffins and serve warm. 

*Pumpkin pie spice is super easy to make if you don't have any on hand! Here's a recipe from Allrecipes:

1 Tbsp. cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
3/4 tsp. ground cloves or allspice

Obviously this is more than needed for this muffin recipe, but I just mix it together in a tiny Tupperware container, put the lid on, shake it up, label it, use what I need, and keep the rest for other pumpkin recipes in the future. 

Do you have a favorite muffin recipe or fall baking recipe? Send it my way! I'd love to add it to my repertoire, and possibly share it on the blog! Leave a link in the comments, or type up a guest post and contact me to post!

Thanks for taking the time to read, and I'll see you on the flip flop!

Melissa/The Mama Llama