While this past week was the Autumnal Equinox and the first official day of fall, Texas rarely gets that memo in September. Still, we can look forward to cooler temperatures just around the corner—and that means favorite fall recipes too! Pumpkin spice everything is always popular this time of year and, while it’s not my coffee preference, I love pumpkin bread and muffins. One particularly quick recipe I love to fix is Pumpkin Crumb Muffins. What’s great about this easy recipe is that it includes a wonderful crumb topping and maple icing. Don’t forget, pumpkin is a good source of fiber, Vitamin A, Vitamin C, and beta-carotene, which actually helps keep these muffins moist and delicious. Visit a nearby Brookshire Brothers to get started today!

 

 

1 ¾ cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 ¼ teaspoon pumpkin pie spice

½ teaspoon salt

½ cup canola or vegetable oil

½ cup granulated sugar

½ cup packed light or dark brown sugar

1 ½ cups canned pumpkin puree

2 large eggs, at room temperature

¼ cup milk, at room temperature

¾ cup all-purpose flour

¼ cup granulated sugar

¼ cup packed light or dark brown sugar

1 tablespoon pumpkin pie spice

6 tablespoons butter, softened

 

1 ½ cups confectioners' sugar

3 tablespoons pure maple syrup

1 tablespoon milk

 

 

Preheat oven to 425°F. Spray (2) 12-count or mini muffin pans with nonstick spray or line with cupcake liners. Set aside.

 

Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain. Spoon the batter into liners, filling them ¾ full.

 

Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Cut in the softened butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they stick.

 

Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total bake time for these muffins is about 21-22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.

 

Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

 

Make ahead tip: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired.