Easy Pumpkin Muffins with Crumb Topping
These moist and delicious semi-homemade pumpkin muffins, made with cake mix and topped with a sweet crumb topping and powdered sugar glaze are a perfect fall breakfast treat.
Equipment
- 1 mixer handheld or stand
Ingredients
Muffin Ingredients
- 1 box Spice cake mix
- 1 can 15 ounce can of pure pumpkin puree (not pumpkin pie mix)
- 3 eggs
- 1/4 cup water
Crumb Topping
- 3/4 cup granulated sugar
- 1/2 cup all purpose flour
- 3/4 tsp ground cinnamon
- 1/2 cup unsalted butter room temperature
Glaze Ingredients
- 1/2 cup powdered sugar
- 1/4 tsp vanilla
- 2 tbsp milk
Instructions
- Preheat your oven to 350 degrees.
- Line muffin pan with liners.
- Combine all the crumb topping ingredients in a medium mixing bowl. Use a fork or pastry cutter to mix. Set aside.
- In a large mixing bowl, combine cake mix, pumpkin, water, and eggs. Mix on low speed for 1-2 minutes.
- Fill muffin cups about 3/4 full. Top with crumb topping.
- Bake at 350 degrees for 15-20 minutes, or until a toothpick inserted into the center of the muffin comes out clean.
- In a separate bowl, mix the glaze ingredients until smooth. Drizzle the glaze on top of the muffins. Enjoy!