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Pumpkin crumb muffins baked in vintage cast iron pans, topped with golden streusel and maple icing, cooling on a wire rack for a cozy fall breakfast

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!