Sweet Pumpkin Crumb Muffin Recipe

Fall is here and it’s time for the first bake of the season!  Kick off your autumn with Sutter Home Wine’s Sweet Pumpkin Crumb Muffins:

What you Need:

Muffins

• 1¾ cups all-purpose flour
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp salt
• ½ cup canola or vegetable oil
• ½ cup granulated sugar
• ½ cup packed light or dark brown sugar
• 1½ cups canned pumpkin purée
• 2 large eggs, room temp
• ¼ cup milk, room temp

Crumb Topping

• ¾ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup packed light or dark brown sugar
• 1 tsp pumpkin pie spice
• 6 Tbsp unsalted butter, melted

Maple Icing (optional)

• 1½ cups confectioners’ sugar
• 2 Tbsp pure maple syrup
• 2 Tbsp milk

How To Make:

1. Prep oven & pan: Heat oven to 425°F. Line or grease a 12-cup muffin pan, plus 3 cups of a second pan as you’ll have ~15 muffins.
2. Mix dry: In a large bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt.
3. Mix wet: In a medium bowl, whisk oil, both sugars, pumpkin, eggs, and milk until smooth.
4. Combine: Pour wet into dry and fold gently just until no dry spots remain.

5. Fill cups: Divide batter into pans, each cup almost full.
6. Make crumb: In a bowl, whisk flour, both sugars, and pumpkin pie spice. Add melted butter and mix with a fork until clumps form. Spoon evenly over batter and lightly press to stick.
7. Bake: Bake 5 minutes at 425°F, then (without opening the door) reduce to 350°F and bake 16–17 minutes more, until a toothpick comes out clean.
8. Cool: Let muffins cool in the pan 10 minutes.
9. Icing (optional): Whisk confectioners’ sugar, maple syrup, and milk until smooth. Drizzle over warm muffins.
10. Enjoy: Enjoy with a glass of Sutter Home Wine Sweet Red!