Name: Pumpkin Crumb Cake Muffins Recipe
Prep time: 10 min
Cook time: 22 min
Total time: 35 min
Cuisine: American
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 2 teaspoons ground cinnamon; 1 teaspoon store-bought or homemade pumpkin pie spice; 1/2 teaspoon salt; 1/2 cup (120ml) canola or vegetable oil; 1/2 cup (100g) granulated sugar; 1/2 cup (100g) packed light or dark brown sugar; 1 and 1/2 cups (340g) canned pumpkin puree; 2 large eggs, at room temperature; 1/4 cup (60ml) milk, at room temperature; 3/4 cup (94g) all-purpose flour (spooned & leveled); 1/4 cup (50g) granulated sugar; 1/4 cup (50g) packed light or dark brown sugar; 1 teaspoon store-bought or homemade pumpkin pie spice; 6 Tablespoons (85g) unsalted butter, melted; 1 and 1/2 cups (180g) confectioners’ sugar; 2 Tablespoons (30ml) pure maple syrup; 2 Tablespoons (30ml) milk

Jump to Recipe· 4.8 from 26 reviews

There’s just something about the cozy flavors of fall packed into a bite-sized treat that makes mornings—and all-day snacking—a little more magical. That’s why I’m excited to share my Pumpkin Crumb Cake Muffins Recipe with you. These muffins are tender, bursting with warm spices, rich pumpkin goodness, and topped with that irresistible crumb topping that’s slightly crunchy and buttery. Trust me, once you try this recipe, it might just become your new favorite fall go-to whether for breakfast, snack, or dessert. Let’s dive in and get baking!

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Why This Recipe Works

Perfect Balance of Moisture and Crumb: The pumpkin puree keeps these muffins tender while the buttery crumb topping adds a lovely contrast in texture.
Warm, Inviting Spices: A mix of cinnamon and pumpkin pie spice infuses the muffins with all those classic fall flavors you crave.
Simple, Straightforward Prep: No special equipment or complicated steps—just mix, assemble, and bake for irresistible results every time.
Versatile and Customizable: You can easily tweak ingredients or add your personal touch like maple icing or nuts, making it your signature muffin.

Pumpkin Crumb Cake Muffins, fall muffin recipes, pumpkin spice muffins, easy pumpkin muffins, moist pumpkin breakfast muffins - The image shows seven golden brown muffins arranged closely on a white plate. Each muffin has a crumbly, rough-textured top layer that is light brown and covered with a light cream-colored glaze that drips down the sides in thin streaks. The muffins are placed on a smooth white marbled surface underneath the plate. Some crumbs are scattered around the plate and surface. The lighting highlights the texture and glaze shine on the muffins. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

The magic of this Pumpkin Crumb Cake Muffins Recipe lies in simple, quality ingredients that come together seamlessly. Each adds its own texture, flavor, or moisture, so when combined they create something amazingly comforting and satisfying.

Pumpkin Crumb Cake Muffins, fall muffin recipes, pumpkin spice muffins, easy pumpkin muffins, moist pumpkin breakfast muffins - Flat lay of bright orange fresh pumpkin chunks, a handful of golden brown and light brown sugar piles, warm cinnamon sticks, whole nutmeg and star anise pods scattered naturally, creamy white eggs with smooth shells, rich golden melted butter in a small pool, and a sprinkle of mixed ground spices with shades of brown and beige, all beautifully arranged with rustic textures and warm tones, placed on white marbled surface, photo taken with an iphone --ar 2:3 --v 7

All-purpose flour: The backbone of the muffins, I always spoon & level my flour to avoid dense results.
Baking soda: Gives the muffins a nice lift and soft crumb without overpowering the pumpkin flavor.
Ground cinnamon & pumpkin pie spice: A classic fall duo that gives the muffins their signature warm, aromatic taste.
Salt: Just a pinch to balance the sweetness and enhance the spices.
Canola or vegetable oil: Keeps these muffins moist and tender—I prefer neutral oils here to let the pumpkin shine.
Granulated and brown sugar: A combo that sweetens gently with a hint of molasses from the brown sugar for depth.
Canned pumpkin puree: The star ingredient that makes these muffins wonderfully soft and flavorful.
Large eggs: Helps bind and add richness, and using room temperature eggs makes mixing easier.
Milk (or dairy-free alternative): Just a splash to balance the batter’s consistency—unsweetened almond milk works great too.
Unsalted butter (for crumb topping): Melted and mixed in just right to create that irresistible crumb crunch.
Confectioners’ sugar & maple syrup (optional icing): A sweet, smooth drizzle that’s one of my favorite finishing touches for extra indulgence.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I’ve enjoyed experimenting with this recipe by adding different mix-ins or switching up the topping. The beauty of these Pumpkin Crumb Cake Muffins Recipe is how adaptable they are, so don’t be shy about putting your own twist on them.

Adding Nuts or Chocolate Chips: I love tossing in chopped pecans or walnuts for a little crunch inside, or mini chocolate chips for a sweet surprise—they balance so well with pumpkin and spice.
Dairy-Free Swap: I’ve used almond milk often, and it works perfectly without changing the texture or flavor much.
More Spice, Please: If you’re a spice lover like me, bump up the cinnamon or pumpkin pie spice slightly for an extra cozy punch.
Mini Muffins: Baking smaller muffins for parties or kid snacks is a hit; just watch the bake time closely—they usually take about half as long.

Step-by-Step: How I Make Pumpkin Crumb Cake Muffins Recipe

Step 1: Preheat and Prep Your Pans

First things first: get your oven warming up to 425°F (218°C). While it heats, grease a 12-count muffin pan with nonstick spray or line it with cupcake liners. Since this recipe makes 15 muffins, you’ll want to prep an additional pan or bake some in batches. This small step helps ensure your muffins don’t stick, making cleanup a breeze.

Step 2: Mix Dry Ingredients Together

Grab a large bowl and whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt until everything is evenly combined. This dry mix is your flavor base. Mixing it well upfront saves you from pockets of flour or spice later.

Step 3: Whisk Wet Ingredients Separately

In another bowl, combine the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Whisk until smooth and well blended. I find using room temperature eggs and milk here really helps everything come together nicely.

Step 4: Combine Wet and Dry Ingredients

Pour your wet mixture into the bowl with the dry ingredients. Now, fold gently with a spatula just until the flour disappears—try not to overmix. You’ll want a muffin batter that looks soft and thick but still smooth without lumps.

Step 5: Fill Muffin Cups and Prepare Crumb Topping

Spoon the batter almost full into each muffin liner. Then, for the crumb topping, whisk together flour, granulated sugar, brown sugar, and pumpkin pie spice. Add the melted butter and stir lightly just until you see crumbs form—don’t overwork it! Sprinkle the topping evenly over each muffin and gently press the crumbs down so they stick in place.

Step 6: Bake in Two Stages for Perfect Texture

Pop the muffins into the oven at 425°F and bake for 5 minutes—a brief blast of heat to help the crumb topping set and the muffins rise quickly. Then, keeping the muffins inside, lower the oven temperature to 350°F and bake another 16-17 minutes. The toothpick test is your best friend here: insert a clean toothpick into the center, and if it comes out clean or with just a few crumbs, you’re done!

Step 7: Cool and Add Maple Icing (Optional)

Let the muffins cool in the pan for about 10 minutes. While they cool, whip up the optional maple icing by whisking confectioners’ sugar, pure maple syrup, and milk until smooth. Drizzle the icing over your warm muffins for that extra touch of sweetness I can’t get enough of.

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Pro Tips for Making Pumpkin Crumb Cake Muffins Recipe

Don’t Overmix the Batter: Mixing just until combined keeps muffins tender instead of tough—trust me, it makes a big difference.
Press Crumbs Gently: Lightly pressing the crumb topping into the batter helps it adhere and bake evenly, avoiding dry, loose topping.
Two-Step Bake Temperature: Starting high helps set the crumb topping while finishing at a lower temperature ensures muffins bake through perfectly without burning.
Use Room Temperature Ingredients: Bringing eggs and milk to room temp prevents the batter from curdling and gives you smoother muffins.

How to Serve Pumpkin Crumb Cake Muffins Recipe

Pumpkin Crumb Cake Muffins, fall muffin recipes, pumpkin spice muffins, easy pumpkin muffins, moist pumpkin breakfast muffins - The image shows eight crumb-topped muffins on a long white speckled tray, each in a light beige muffin liner. The muffins have a golden-brown color with a thick, crumbly topping that is drizzled with a white glaze. Two muffins at the bottom have a bite taken out, revealing a moist, dense orange-brown interior. The tray sits on a white marbled surface, next to a warm brown and cream striped cloth on the right side, with a small part of a white cup visible on the left edge. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with a maple drizzle icing, but if I’m feeling fancy, I’ll sprinkle a little extra cinnamon on top or add a few toasted chopped pecans for crunch. A pat of butter melting on a warm muffin is never a bad idea either.

Side Dishes

These muffins pair beautifully with a hot cup of coffee or chai tea—perfect for cozy mornings. If you’re serving brunch, a fresh fruit salad or creamy yogurt on the side balances out the sweetness nicely.

Creative Ways to Present

I’ve brought these to fall parties arranged in a basket lined with a rustic linen cloth, topped with twigs of fresh rosemary or a few cinnamon sticks for that extra cozy autumn vibe. They also look charming stacked on a tiered dessert tray for gatherings.

Make Ahead and Storage

Storing Leftovers

After cooling completely, I store leftover muffins in an airtight container at room temperature for 1-2 days, which keeps them moist and fresh. If your kitchen is warm, they do great stored in the fridge up to a week, just bring them to room temp before enjoying.

Freezing

I often freeze a batch—crumb topped and plain—to enjoy later. Pop the muffins individually into freezer bags, squeeze out air, and freeze for up to three months. When I want one, I defrost overnight in the fridge and warm it gently the next morning.

Reheating

Reheating is easy: I warm muffins in the microwave for about 15-20 seconds or pop them into a warm oven at 300°F for 5-7 minutes to revive that just-baked feeling, crumb topping and all.

FAQs

Can I make the Pumpkin Crumb Cake Muffins Recipe gluten-free?

Absolutely! I recommend swapping the all-purpose flour for a gluten-free blend that’s meant for baking, and make sure your pumpkin pie spice and baking soda are certified gluten-free. The texture may be slightly different but still delicious.
Do I have to use canned pumpkin puree?

Canned pumpkin puree works best for consistency, but if you have fresh pumpkin, you can roast and puree it yourself. Just make sure it’s well strained and close to the same moisture level to keep the muffins tender.
Can I skip the crumb topping?

You can, but the crumb topping adds that signature crumb cake vibe with its sweet, buttery crunch. If you’re in a hurry, the muffins will still be tasty without it, just maybe not quite as decadent!
How do I know when Pumpkin Crumb Cake Muffins are done baking?

Use the toothpick test—a clean toothpick or one with just a few moist crumbs means they’re ready. Also, the muffin tops should spring back when lightly pressed.
What’s the best way to warm up leftover muffins?

Warming in the microwave for about 15-20 seconds or a quick stint in a 300°F oven for 5-7 minutes revitalizes the texture without drying them out.

Final Thoughts

This Pumpkin Crumb Cake Muffins Recipe has quickly become a beloved part of my seasonal baking lineup because it’s easy, comforting, and just plain delicious. Whether you bake a batch for a weekend breakfast, a school snack, or a cozy afternoon treat, these muffins bring that warm feeling of fall with every bite. I hope you love them as much as I do—so go ahead, grab that canned pumpkin and get baking. You’ve got this!