Pumpkin Crumb Muffins in Cast Iron – Easy Fall Recipe

Bake the coziest pumpkin crumb muffins right in your vintage cast iron pans! This fall favorite is soft, moist, spiced just right, and topped with buttery crumble and optional maple icing. Whether you’re using a classic Wagner muffin pan or a Griswold #3 skillet, this recipe brings out rich fall flavors in every bite.

Pumpkin Crumb Muffins Ingredients

Muffin Batter:

• 1 3/4 cups (219g) all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• 1/2 tsp salt
• 1/2 cup (120ml) vegetable or canola oil
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 1/2 cups (340g) canned pumpkin puree
• 2 large eggs, room temperature
• 1/4 cup (60ml) milk (any kind)

Crumb Topping:

• 3/4 cup (94g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 1 tsp pumpkin pie spice
• 6 tbsp (85g) unsalted butter, melted

Optional Maple Icing:

• 1 1/2 cups (180g) confectioners’ sugar
• 2 tbsp (30ml) pure maple syrup
• 2 tbsp (30ml) milk

How to Make Pumpkin Crumb Muffins

Step 1: Preheat & Prep

Preheat your oven to 425°F (218°C). Grease your cast iron muffin pans or skillet well. You can also use a standard muffin tin.

Step 2: Mix the Muffin Batter

Whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. In a separate bowl, mix the oil, both sugars, pumpkin puree, eggs, and milk until smooth. Combine wet and dry mixtures and gently fold until just mixed.

Step 3: Make the Crumb Topping

Stir all topping ingredients together, then drizzle in the melted butter. Use a fork to mix into coarse crumbs.

Step 4: Fill & Top

Spoon batter into the prepared pans nearly to the top. Use leftover batter in a small skillet like a Griswold #3. Add crumb topping and lightly press it in.

Step 5: Bake

Bake for 5 minutes at 425°F, then lower oven to 350°F (177°C) without opening the door. Bake for another 16–17 minutes or until a toothpick comes out clean.

Step 6: Optional Icing

While muffins cool, whisk together all icing ingredients until smooth. Drizzle over muffins while still warm.

Cast Iron Muffin Baking Tips

• Preheat your pans for crispier edges.
• Grease thoroughly to prevent sticking.
• Cool on a rack to keep bottoms crisp.

Storage & Serving

Enjoy warm or room temperature. Store in an airtight container for up to 2 days at room temp or refrigerate for up to 5 days. Freeze (without icing) for up to 3 months.

Looking for more vintage cast iron bakes? Try this Skillet Cinnamon Roll Recipe next!

Pumpkin Crumb Muffins in Cast Iron

These pumpkin crumb muffins are soft, flavorful, and topped with a spiced buttery crumble. Baked in vintage cast iron pans, they’re cozy, crisp-edged, and optionally finished with maple icing.

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Ingredients

  

• Muffins:
• - 1 3/4 cups all-purpose flour
• - 1 tsp baking soda
• - 2 tsp cinnamon
• - 1 tsp pumpkin pie spice
• - 1/2 tsp salt
• - 1/2 cup oil
• - 1/2 cup sugar
• - 1/2 cup brown sugar
• - 1 1/2 cups pumpkin puree
• - 2 eggs
• - 1/4 cup milk
• Crumb Topping:
• - 3/4 cup flour
• - 1/4 cup sugar
• - 1/4 cup brown sugar
• - 1 tsp pumpkin pie spice
• - 6 tbsp melted butter
• Maple Icing:
• - 1 1/2 cups confectioners' sugar
• - 2 tbsp maple syrup
• - 2 tbsp milk

Instructions

 

• Preheat oven to 425°F. Grease muffin pans.
• Mix dry ingredients. In another bowl, whisk wet ingredients. Combine.
• Make crumb topping. Stir until crumbly.
• Fill pans, top with crumble. Bake 5 mins at 425, then 16 mins at 350.
• Cool. Mix icing and drizzle on top.
• Serve warm and enjoy!