Pumpkin Muffins with Cinnamon Crumble Glaze: A Perfect Fall Treat

These Pumpkin Crumble Muffins are the ultimate fall treat, with a moist, spiced pumpkin base topped with a rich crumb topping and finished with a dreamy cinnamon glaze. The combination of coconut sugar, pumpkin puree, and warm spices gives the muffins a deep, comforting flavor, while the crumb topping adds the perfect amount of texture and sweetness. replaces the word nice with emptypped with a light cinnamon glaze, these muffins are irresistible and perfect for any fall day.

Why you’ll love this recipe:

This recipe is the perfect balance of comforting fall flavors and irresistible texture. Pumpkin muffins are moist and spiced with cinnamon and pumpkin pie spice, while the crumbled topping adds a delicious crunch. The cinnamon glaze takes these muffins to the next level, adding a sweet and spicy drizzle that pairs beautifully with the pumpkin. Plus, they’re gluten-free, making them a great option for anyone with dietary restrictions.

Perfect opportunity:

These muffins are perfect for breakfast, brunch, or as an afternoon snack. They are also a great treat to serve during the fall season, whether you are hosting a gathering or simply enjoying them with a hot cup of coffee or tea. Their combination of flavors and textures makes them ideal for sharing with family and friends.

Decorating tips:

For the perfect finish, generously drizzle the cinnamon glaze over the cooled muffins. You can also top them with a sprinkle of cinnamon or powdered sugar for extra flair. If you want to add a touch of texture and color, try topping with some chopped nuts like pecans or walnuts.

For the muffins:

• 2 large eggs
• 1 cup coconut sugar
• 1/2 cup coconut oil, melted
• 1 1/4 cups pumpkin puree
• 2 teaspoons vanilla extract
• 1/4 cup orange juice
• 1 3/4 cups gluten-free all-purpose flour
• 1 tablespoon pumpkin pie spice
• 2 teaspoons cinnamon
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder

For the crumbled filling:

• 3 tablespoons melted coconut oil
• 1/3 cup sugar
• 1/2 teaspoon cinnamon
• 1/2 cup all-purpose flour
• 1/4 teaspoon vanilla extract

For the cinnamon frosting:

• 1/2 cup powdered sugar
• 1/2 teaspoon ground cinnamon
• 1 tablespoon of milk

Instructions:

1. Prepare the wet ingredients: In a large bowl, whisk together pumpkin puree, eggs, coconut sugar, melted coconut oil, vanilla extract and orange juice until well combined.
2. Mix the dry ingredients: In a separate bowl, sift together gluten-free flour, pumpkin pie spice, cinnamon, baking soda and baking powder.
3. Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing gently until well combined.
4. Fill the muffin molds: Pour the batter into lined muffin cups, filling each cup about 3/4 full. This recipe makes about 12 muffins.
5. Prepare the crumbled filling: In a small bowl, whisk together melted coconut oil, sugar, cinnamon, flour and vanilla extract until crumbly. Divide topping evenly among muffins.
6. Cook: Preheat oven to 350°F (175°C). Bake muffins for about 25 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the muffins: Remove the muffins from the oven and let them cool in the pan for 5 to 10 minutes before transferring them to a wire rack to cool completely.
8. Prepare the icing: While the muffins are cooling, whisk together the powdered sugar, cinnamon and milk in a small bowl to make the frosting.
9. Drizzle and serve: Once muffins are cooled, drizzle cinnamon frosting over top. Store leftovers in an airtight container.

Enjoy your delicious pumpkin crumble muffins with cinnamon frosting!