When the air turns crisp and you’re craving cozy comfort, nothing satisfies quite like a warm batch of Pumpkin Crumb Cake Muffins Recipe. With a tender crumb, spiced pumpkin flavor, and a buttery, crisp topping, these muffins are the epitome of fall baking. They blend simplicity with indulgence, making them the perfect recipe whether you’re prepping for brunch, a bake sale, or just need a little weekday pick-me-up.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Super Easy to Make – No fancy tools or complex techniques needed
- Moist & Fluffy Texture – Thanks to real pumpkin puree and balanced wet-to-dry ratio
- Crumb Topping Heaven – Sweet, buttery, and spiced just right
- Perfect for Fall Gatherings – From brunch to dessert trays
- Customizable – Swap out the icing, or use mini muffin tins for snack-size treats
Unlike many store-bought versions, this recipe offers a homemade balance of flavor and texture, using pantry-friendly ingredients and a few pro tips that elevate the final result.
Ingredients Needed
For the Muffin Batter:
- 1¾ cups (219g) all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (store-bought or DIY blend)
- ½ tsp salt
- ½ cup (120ml) vegetable or canola oil
- ½ cup (100g) granulated sugar
- ½ cup (100g) packed light or dark brown sugar
- 1½ cups (340g) pure canned pumpkin (not pumpkin pie filling)
- 2 large eggs, at room temperature
- ¼ cup (60ml) milk, room temperature (dairy or non-dairy)
For the Crumb Topping:
- ¾ cup (94g) all-purpose flour
- ¼ cup (50g) granulated sugar
- ¼ cup (50g) packed brown sugar
- 1 tsp pumpkin pie spice
- 6 tbsp (85g) unsalted butter, melted
Optional Maple Icing:
- 1½ cups (180g) powdered sugar
- 2 tbsp (30ml) pure maple syrup
- 2 tbsp (30ml) milk (adjust for drizzling consistency)
How to Make Pumpkin Crumb Cake Muffins Recipe
1. Prep Your Equipment
- Preheat your oven to 425°F (218°C).
- Line 15 muffin cups with paper liners or lightly grease with nonstick spray.
- Have a second pan ready, since this recipe yields 15 muffins.
2. Combine Dry Ingredients
- In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt.
- Set aside — this mixture forms the backbone of that soft muffin crumb.
3. Mix the Wet Ingredients
- In another bowl, whisk together oil, both sugars, pumpkin puree, eggs, and milk.
- Ensure the mixture is well combined, smooth, and evenly blended.
4. Combine Wet & Dry Mixtures
- Gently fold the wet ingredients into the dry ingredients using a spatula or spoon.
- Stir just until there are no visible streaks of flour. Don’t overmix, or your muffins may turn out dense.
5. Fill the Muffin Cups
- Spoon batter into prepared muffin tins, filling each about 90% full for a generous rise.
6. Make the Crumb Topping
- In a small bowl, mix together flour, granulated sugar, brown sugar, and pumpkin pie spice.
- Slowly drizzle in the melted butter and stir with a fork until large crumbs form.
- Avoid overmixing – you want loose, buttery clumps.
7. Top and Bake
- Sprinkle crumb topping generously over each muffin, pressing down lightly to help it adhere.
- Bake at 425°F (218°C) for 5 minutes.
- Without opening the oven door, reduce temperature to 350°F (177°C) and bake for another 16–17 minutes.
- Muffins are done when a toothpick inserted in the center comes out clean.
8. Cool & Drizzle (Optional)
- Allow muffins to cool in the pan for 10 minutes.
- Meanwhile, whisk together the icing ingredients until smooth.
- Drizzle icing over warm muffins and serve.
Pro Tip: For mini muffins, bake at 350°F (177°C) for 11–13 minutes total.
Serving and Storage Tips
Serving Ideas:
- Serve warm with a hot cup of coffee or chai latte
- Garnish with a dusting of cinnamon or drizzle of extra maple syrup
- Stack in a rustic basket lined with a tea towel for brunch parties
Storage:
| Storage Method | Duration | Notes |
|---|---|---|
| Room Temperature | 1–2 days | Store in an airtight container |
| Refrigerator | Up to 1 week | Keep tightly covered |
| Freezer | Up to 3 months | Wrap individually in foil then place in a freezer bag |
To reheat, microwave for 15–20 seconds or warm in the oven at 300°F for 5–7 minutes.
Helpful Notes
- Pumpkin Puree: Make sure you’re using 100% pure pumpkin, not pumpkin pie filling.
- Oil vs. Butter: Oil helps keep these muffins extra moist, while butter in the crumb adds rich flavor.
- No Icing? No Problem: The muffins are flavorful enough on their own. Or substitute with a vanilla glaze.
- Dairy-Free Friendly: Swap dairy milk for almond, oat, or coconut milk.
- Gluten-Free Option: Use a 1:1 gluten-free flour blend, but test with a half-batch first for texture.
Don’t miss our Pumpkin muffins to perfect your crumb.
Pumpkin Crumb Cake Muffins
Ingredients
Method
- Preheat oven to 425°F (218°C). Line 15 muffin cups or lightly grease. Set aside a second pan if needed.
- In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- In a separate bowl, whisk oil, both sugars, pumpkin puree, eggs, and milk until smooth and fully combined.
- Fold wet ingredients into dry using a spatula. Stir just until no flour remains. Don’t overmix.
- Fill each muffin cup about 90% full with batter.
- For the crumb topping, mix flour, sugars, and pumpkin pie spice in a small bowl. Drizzle in melted butter and stir until large crumbs form.
- Top each muffin generously with crumb mixture. Lightly press down.
- Bake at 425°F for 5 minutes. Without opening the oven, reduce heat to 350°F (177°C) and bake another 16–17 minutes. Muffins are done when a toothpick comes out clean.
- Cool in pan for 10 minutes. If using icing, whisk ingredients and drizzle over warm muffins before serving.
Notes
Conclusion
If you’re looking for an easy, cozy, and crowd-pleasing fall treat, these Pumpkin Crumb Cake Muffins are a must-bake. The combination of moist pumpkin, warm spices, and buttery crumb topping delivers that perfect balance of comfort and indulgence. Plus, they’re simple enough to whip up on a chilly morning and impressive enough for holiday guests.
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What toppings or mix-ins would you add to make them your own? Tell us below!
Frequently Asked Questions (FAQ)
Can I use fresh pumpkin instead of canned?
Yes! Just be sure to roast and puree it until smooth. Drain excess moisture with cheesecloth to match the thickness of canned pumpkin.
How do I make this recipe gluten-free?
Use a 1:1 gluten-free flour mix (with xanthan gum if needed). Note: texture may be slightly denser.
Can these muffins be frozen?
Absolutely. Cool completely, wrap individually in foil, and store in a freezer-safe container for up to 3 months.
Why is my crumb topping sinking?
If the crumbs are too fine or the batter too wet, they may sink. Lightly pressing them into the batter helps them stay on top.
Are these muffins suitable for kids?
Totally! They’re not overly sweet and packed with hidden pumpkin goodness. A great after-school snack!
Is this recipe part of fall baking recipes?
Definitely. These Pumpkin Crumb Cake Muffins are a top pick in fall baking recipes thanks to their warmth, spice, and seasonal flair.