If you’re looking for a cozy, fall-inspired treat that’s as comforting as it is delicious, you’re going to love this Pumpkin Crumb Cake Muffins Recipe. I absolutely love how these muffins come out tender, packed with pumpkin spice goodness, and topped with this irresistibly crunchy crumb topping. Trust me, once you try this recipe, it’ll become your go-to for breakfast, snacks, or even dessert!
Why You’ll Love This Recipe
- Perfectly Moist Texture: The pumpkin puree keeps these muffins incredibly moist without being dense or gummy.
- Delightful Crumb Topping: The buttery, spiced crumbs add a wonderful texture contrast that makes every bite feel special.
- Simple Ingredients: You probably already have everything in your pantry, which makes it a stress-free bake any time of year.
- Family Favorite: I discovered this recipe after years of tweaking, and now my family goes crazy for these muffins every fall (and honestly, all year round).
Ingredients You’ll Need
This Pumpkin Crumb Cake Muffins Recipe calls for classic pantry staples that combine to create this cozy flavor explosion. Here’s what you’ll want to gather before you start baking:
- All-purpose flour: Make sure to spoon and level for accurate measuring to keep your muffins tender but structured.
- Baking soda: Helps these muffins rise perfectly without the dense feel.
- Ground cinnamon: A key warming spice that’s essential in pumpkin baking.
- Pumpkin pie spice: Use store-bought or homemade; it’s the secret for that authentic fall flavor.
- Salt: Just a pinch to bring all the flavors to life.
- Canola or vegetable oil: Keeps muffins moist and delicate, avoiding dryness.
- Granulated sugar: Adds sweetness and balances the spices.
- Brown sugar: Packed with molasses flavor, it deepens the taste and keeps the crumb moist.
- Canned pumpkin puree: The star of the show, make sure it’s plain pumpkin and not pumpkin pie filling.
- Large eggs: Help bind the ingredients and give structure.
- Milk: Use whatever you have on hand – dairy or non-dairy works like a charm.
- Unsalted butter: Melted for the crumb topping to add richness and flakiness.
- Confectioners’ sugar and pure maple syrup: For that optional, luscious maple icing that’s a total game-changer.
Variations
I love that this Pumpkin Crumb Cake Muffins Recipe is easy to make your own. Whether you want to play with flavors or make it allergy-friendly, there’s room to customize without losing the magic.
- Gluten-free: Swap all-purpose flour for a gluten-free baking blend that measures 1:1; I’ve tested it and the crumb topping stays perfect too.
- Add-ins: Toss in chopped toasted pecans or walnuts to the batter for extra crunch – my family adores this twist.
- Mini muffins: Bake at 350°F for 11-13 minutes; these are great for parties or lunchbox treats.
- Vegan: Use flax eggs and replace milk with almond or oat milk to enjoy these with a plant-based flair.
How to Make Pumpkin Crumb Cake Muffins Recipe
Step 1: Prep Your Oven & Muffin Pans
Start by preheating your oven to 425°F (218°C). I always spray my muffin pans generously or line them with cupcake liners — this helps the muffins pop out easily and keeps cleanup simple. Since this recipe makes 15 muffins, you’ll want two pans ready.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together your flour, baking soda, cinnamon, pumpkin pie spice, and salt. This is where the flavor foundation begins. I like to whisk well here to evenly distribute the spices for that consistent warm flavor in every bite.
Step 3: Combine Wet Ingredients
In a separate bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and well blended. This mix smells amazing already—your kitchen is going to feel like fall heaven in minutes!
Step 4: Bring It All Together
Pour the wet ingredients into the dry, then fold gently until there are no visible flour pockets. Don’t overmix here — that’s the trick to tender muffins. A few streaks left is totally okay; the batter will rest a bit as you prepare the crumb.
Step 5: Fill Muffin Cups & Add Crumb Topping
Spoon the batter into your muffin liners, filling almost to the top. Now for the best part—the crumb topping! Whisk together the flour, sugars, and pumpkin pie spice, then use a fork to mix in the melted butter until crumbs form. Don’t overwork it; you want those loose, buttery bits. Sprinkle the topping evenly over each muffin, pressing down gently so it’s nestled into the batter.
Step 6: Bake in Two Stages
Bake for 5 minutes at 425°F (218°C) — this initial blast helps set the crumb topping. Then reduce the oven to 350°F (177°C) without opening the door, and bake for another 16-17 minutes until a toothpick comes out clean. I usually check around 20 minutes total to avoid any drying out. Let them cool for 10 minutes in the pan before moving to a wire rack.
Step 7: (Optional) Make Maple Icing & Drizzle
While the muffins cool, whisk together confectioners’ sugar, pure maple syrup, and milk until smooth. Drizzle this over your warm muffins—you’ll taste the sweet maple in every bite, elevating these muffins to something a little extra special.
Pro Tips for Making Pumpkin Crumb Cake Muffins Recipe
- Don’t Overmix the Batter: Overworking leads to tough muffins, so fold gently and stop as soon as there are no more flour streaks.
- Use Room Temperature Ingredients: Eggs and milk at room temp blend easier and give you a smoother batter.
- Press Crumbs Into Batter: Lightly pressing the crumb topping helps it bake into the muffin so it doesn’t fall off when serving.
- Two-Temperature Baking: That initial high heat sets the crumb without drying the muffin; don’t skip this step!
How to Serve Pumpkin Crumb Cake Muffins Recipe
Garnishes
I usually keep it simple—sometimes a light drizzle of the maple icing or a sprinkle of powdered sugar right before serving does the trick. If I’m feeling festive, a little dollop of whipped cream or a smear of cream cheese frosting brings out a bakery-level vibe that friends always rave about.
Side Dishes
These muffins pair brilliantly with a hot cup of coffee or chai tea. For a more indulgent brunch, I love serving them alongside scrambled eggs and crispy bacon—sweet and savory magic! Even fresh fruit salad on the side works well to brighten the plate.
Creative Ways to Present
At my last fall party, I arranged these muffins in a basket lined with a cozy plaid cloth and topped with colorful autumn leaves for instant charm. I’ve also served them stacked on a cake stand with warm maple syrup in a small pitcher for self-serving drizzles—it’s always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
If you have leftovers (which is rare in my house!), store the muffins in an airtight container at room temperature for 1-2 days. They stay moist and tasty that way. After that, I recommend refrigeration if you want to keep them longer, where they’ll last up to a week.
Freezing
I freeze these muffins all the time—crumb topping and all. Wrap them individually in plastic wrap, then place in a freezer-safe bag or container. They freeze beautifully for up to 3 months. Thaw overnight in the fridge, then warm a bit in the microwave for that fresh-baked feel.
Reheating
For best results, reheat in the microwave for 15-20 seconds or in a 350°F oven for about 5-7 minutes. This refreshes the crumb topping’s crispiness just like when freshly baked, especially if you toast them lightly afterward.
FAQs
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Can I use fresh pumpkin instead of canned pumpkin puree?
Great question! You can use fresh pumpkin, but it needs to be cooked and pureed until smooth first. Canned pumpkin puree is convenient and consistent in moisture, so if you use fresh, be sure to drain excess water to avoid soggy muffins.
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What’s the difference between pumpkin pie spice and individual spices?
Pumpkin pie spice is a ready-made blend typically including cinnamon, nutmeg, ginger, cloves, and sometimes allspice. If you don’t have it, mixing equal parts of those individual spices works perfectly and ensures you don’t miss the signature flavor.
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Can I make these muffins nut-free?
Absolutely! This recipe as written is nut-free. Just be sure to skip any add-ins like nuts if you want to avoid allergens entirely.
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How do I prevent the crumb topping from falling off?
Pressing the topping gently into the batter before baking is my go-to trick. Also, avoid disturbing the muffins as they cool, and you’ll have that crumb topping sticking just right.
Final Thoughts
This Pumpkin Crumb Cake Muffins Recipe is one I’ve made countless times, and it never disappoints. It’s approachable, uses ingredients you likely have on hand, and delivers that cozy fall feeling in every bite. I love how this recipe sparks joy at my breakfast table and always gets requests to bake again soon. I truly hope you enjoy making—and eating—these as much as I do. Go ahead and bake a batch; your kitchen will thank you!
Print
Pumpkin Crumb Cake Muffins Recipe
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 35 minutes
- Yield: 15 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Pumpkin Crumb Cake Muffins are a moist, flavorful fall treat bursting with warm spices and topped with a crumbly streusel and optional maple icing. Perfect for breakfast or snack, these easy-to-make muffins combine pumpkin puree and pumpkin pie spice for classic autumn taste paired with a crunchy buttery topping.
Ingredients
Muffins
- 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
Crumb Topping
- 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
Maple Icing (optional)
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk
Instructions
- Preheat and prepare pans: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Because this recipe makes 15 muffins, prepare a second muffin pan the same way. Set them aside.
- Mix dry ingredients: In a large bowl, whisk together the flour, baking soda, ground cinnamon, pumpkin pie spice, and salt until fully combined. Set aside this dry mixture.
- Mix wet ingredients: In a separate medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until smooth and combined.
- Combine wet and dry ingredients: Pour the wet mixture into the dry ingredients. Gently fold the batter just until combined with no flour pockets remaining—avoid overmixing to keep the muffins tender.
- Fill muffin tins: Spoon the batter evenly into the prepared muffin liners, filling them almost full for nicely domed muffins.
- Make crumb topping: In a bowl, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Using a fork, lightly mix in the melted butter until crumbly clusters form. Be careful not to overmix.
- Add crumb topping: Evenly spoon the crumb topping over the batter in each muffin cup. Gently press down so the crumbs adhere to the batter.
- Bake muffins: Place the muffins in the oven and bake at 425°F (218°C) for 5 minutes. Without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. Total baking time is approximately 21-22 minutes.
- Cool muffins: Let the muffins cool in the pan for 10 minutes while you prepare the icing.
- Make maple icing (optional): Whisk together the confectioners’ sugar, pure maple syrup, and milk until smooth. Drizzle over warm muffins.
- Serve and store: Serve the muffins warm with icing if desired. Store tightly covered at room temperature for 1-2 days or refrigerate for up to 1 week.
- Mini muffin variation: For mini muffins, bake at 350°F (177°C) for 11-13 minutes total instead of the two-step baking method.
Notes
- Make Ahead Instructions: Muffins can be frozen with or without icing for up to 3 months. Thaw overnight in the refrigerator then warm or bring to room temperature before serving. Add icing after warming if desired.
- Pumpkin Pie Spice: Use store-bought or homemade pumpkin pie spice blends. If unavailable, combine 1/4 teaspoon each of ground ginger, nutmeg, cloves, allspice, and add 2 teaspoons ground cinnamon for the batter and an extra 1/4 teaspoon cinnamon in the topping.
- Milk: Any milk works well, including dairy and plant-based milks such as almond milk.
- Use nonstick spray or liners to prevent muffins from sticking to the pan.
- Do not overmix batter to keep muffins light and tender.
Nutrition
- Serving Size: 1 muffin
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 15 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2.5 g
- Protein: 4 g
- Cholesterol: 45 mg
