Fall, sweet fall. I am so incredibly happy to have my favorite season back in full swing! There’s just something about the cool mornings and crunchy leaves that makes me giddy. But my favorite part of the season is hands down fall baking; especially with pumpkin (I know lots of people are annoyed by the wave of pumpkin spice that hits America every year, but I’m happily choosing to tune out those sad souls for the next couple of months). For years I’ve been on a mission to create the ultimate pumpkin bread recipe, and I swear this is it. When I tried these muffins for the first time, I was blown away by how good they were! They are super moist, soft and fluffy, and have the perfect balance of sweetness and spice.
I wanted to add something special to this classic pumpkin bread recipe, so I decided to add a crumb topping and–the real show stopper–a brown butter maple glaze. Needless to say, your kitchen will smell A M A Z I N G when you make these!
So if you’re with me on team pumpkin, you need to add these to your fall baking list. They have honestly turned out perfectly for me every time I’ve made them, and I don’t think they will disappoint. If you make them, tag #sprinklesandsuch on instagram so I can see your creations! Get cookin good lookin!
Pumpkin Crumb Muffins with Brown Butter Maple Glaze
These rich, flavorful muffins are the perfect edition to your fall baking, and will make your kitchen smell incredible!
- Pumpkin Muffins:
- 1 3/4 cups flour
- 1 tsp baking soda
- 1 cup sugar
- 1/2 tsp salt
- 2 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1 1/2 cups pumpkin puree
- 2 eggs
- 1/3 cup Greek yogurt (or sour cream)
- 1/2 cup oil
- 1/4 cup molasses
- 2 tsp vanilla extract Crumb Topping:
- 1/2 cup flour
- 1 tsp cinnamon
- 1/3 c sugar
- 1 Tbsp molasses
- 4 Tbsp melted butter Brown Butter Maple Glaze:
- 1/2 stick of butter, browned
- 1/4 tsp maple extract
- 2-4 Tbsp milk
- 1 1/2 cups powdered sugar
- Whisk all dry ingredients (flour, sugar, baking soda, salt, spices) together in a large bowl and set aside.
- Combine all wet ingredients (pumpkin, yogurt, eggs, oil, molasses, vanilla) in a medium bowl, then fold the wet ingredients into the dry. Mix until just combined and set aside.
- With a fork, combine the topping ingredients together until crumbly. Line a muffin pan and fill with pumpkin batter, topping each muffin with the crumb topping. Bake at 400 degrees for 10 min, then reduce the temperature to 350 and bake for an additional 15 min or until toothpick can be cleanly inserted and removed from center of muffin.
- While the muffins bake, brown butter in a small saucepan, watching closely. Remove from heat once it is a light, golden brown, and stir in remaining ingredients. Add additional milk or powdered sugar until you get your desired consistency and flavor. Set aside to cool.
- Allow muffins to cool for at least 30 min, then drizzle with glaze and enjoy!