Pumpkin Crumb Muffins

Happy Friday!! It’s been a crazy week because one of my dogs (Pom Pom) got very sick again so I took her to the vet and after many tests (during the last 2 years) the vet finally gave me her diagnose that she has IBD. I know it sounds kinda scary but she just started her treatment which is going to be for life so hopefully she starts to feel better and have a better quality of life. We kinda knew that maybe she had IBD but first we wanted to rule out other stomach/neurological issues and finally it got to a point that the only thing left that she could have was IBD.

On a happier note, here is the recipe for one of my favorite Fall muffins. These treats are packed with pumpkin and spices. Also, they have a crunchy crumb on the top that makes them even better!

Let’s start with the recipe. Follow me on Instagram @Pastry_Tales for more FALL SEASON RECIPES!

*Yield 4-5 jumbo size muffins or 7-8 regular size muffins. You can double the amount of the ingredients too. I made a small batch because it was just for my husband and I*


For the crumb

6 tablespoons all purpose flour

2 tablespoons white granulated sugar

2 tablespoons light brown sugar

1/2 teaspoon pumpkin spice or cinnamon

Pinch of salt

3 tablespoons unsalted butter, melted

1/3 cup chopped toasted pecans

For the muffins

1/2 cup plus 6 tablespoons of all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/4 teaspoon salt

1/4 cup vegetable oil

1/4 cup light brown sugar

1/4 cup white granulated sugar

1/2 cup plus 4 tablespoons pumpkin puree

1 large egg, room temperature

3 tablespoons orange juice

Maple drizzle (icing)

1 cup powdered sugar, sifted

1 and 1/2 tablespoons milk

1 tablespoons maple syrup

1/4 teaspoon maple extract


For the crumb

1.-In a bowl mix flour, sugars, cinnamon/pumpkin spice, salt.

2.-Add melted butter and mix with a fork.

3.-Add chopped pecans and mix. Place the bowl in the fridge until ready to use.

For the muffins

1.- Preheat oven to 400 F and line a muffin pan with paper liners.

2.- In a bowl mix flour, baking soda, baking powder, cinnamon and salt. Set aside.

3.- In another bowl, mix pumpkin puree, orange juice and oil. Mix. Add in egg, sugar. Mix.

4.- Mix dry ingredients with wet ingredients and mix slowly. Do not over mix.

5.-Fill cupcake lines with the batter until almost full.

6.- Spoon topping on the top of batter and press down slowly.

7.- Bake with 400 F for 10 minutes. Then, reduce the temperature to 350 F and bake for 12 more minutes.

You can make an icing too, that’s optional!

For the maple icing

In a small bowl, whisk all ingredients until smooth.

Drizzle the icing on the top of muffins when they are completly cooled off.

Let the icing set for 30 minutes.