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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

These Pumpkin Crumb Cake Muffins are fall in a bite—moist, fluffy, and loaded with warm spices, rich pumpkin, and a sweet, buttery crumb topping. Perfect for brunch, bake sales, or cozy weekday treats!
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 15 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 275
Ingredients Method Notes

Ingredients
  

Muffin Batter
  • 1.75 cups all-purpose flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 0.5 tsp salt
  • 0.5 cup vegetable or canola oil
  • 0.5 cup granulated sugar
  • 0.5 cup light or dark brown sugar, packed
  • 1.5 cups pure canned pumpkin
  • 2 large eggs
  • 0.25 cup milk
Crumb Topping
  • 0.75 cup all-purpose flour
  • 0.25 cup granulated sugar
  • 0.25 cup brown sugar, packed
  • 1 tsp pumpkin pie spice
  • 6 tbsp unsalted butter, melted
Optional Maple Icing
  • 1.5 cups powdered sugar
  • 2 tbsp pure maple syrup
  • 2 tbsp milk

Method
 

  1. Preheat oven to 425°F (218°C). Line 15 muffin cups or lightly grease. Set aside a second pan if needed.
  2. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  3. In a separate bowl, whisk oil, both sugars, pumpkin puree, eggs, and milk until smooth and fully combined.
  4. Fold wet ingredients into dry using a spatula. Stir just until no flour remains. Don’t overmix.
  5. Fill each muffin cup about 90% full with batter.
  6. 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.
  7. Top each muffin generously with crumb mixture. Lightly press down.
  8. 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.
  9. Cool in pan for 10 minutes. If using icing, whisk ingredients and drizzle over warm muffins before serving.

Notes

Use 100% pumpkin puree, not pumpkin pie filling. Dairy-free? Substitute milk with almond, oat, or coconut milk. Make it gluten-free with a 1:1 flour blend. Store at room temp 1–2 days, refrigerate up to 1 week, or freeze up to 3 months.