Pumpkin Crumb Cake Muffins Recipe

If you’re craving a cozy, spiced treat that feels like a warm hug in every bite, then you’re going to absolutely love this Pumpkin Crumb Cake Muffins Recipe. These muffins are everything you want for fall mornings, afternoon snacks, or even a sweet little dessert. Tender, moist pumpkin muffin base topped with a buttery, cinnamon-spiced crumb that’s just *chef’s kiss* perfect—trust me, once you try this recipe, you’ll be making it again and again.

this …

Ingredients & Why They Work

Each ingredient in this Pumpkin Crumb Cake Muffins Recipe plays a key role in giving you that perfect fall treat. From the moisture of pumpkin pureed to the richness of brown sugar, every component works harmoniously. Plus, a few shopping tips will make your baking smooth and enjoyable.

• All-purpose flour: Stick to spooned & leveled for accurate measurement, which ensures the muffins aren’t too dense or dry.
• Baking soda: Gives the muffins the gentle lift they need for a light, airy texture.
• Ground cinnamon & pumpkin pie spice: The heart of fall flavor—if you don’t have pre-made pumpkin pie spice, a blend of cinnamon, nutmeg, cloves, and ginger works beautifully.
• Salt: Enhances sweetness and balances the spices perfectly.
• Vegetable or canola oil: Keeps the muffins moist and tender; I avoid butter here since oil makes crumb cake muffins softer.
• Granulated and brown sugar: Brown sugar adds richness and moisture, while granulated sugar helps with structure and sweetness balance.
• Canned pumpkin puree: Not pumpkin pie filling! The pure pumpkin puree is key for natural pumpkin flavor and moisture.
• Eggs: Room temp eggs mix better for even texture.
• Milk: Any kind works—I love using whole milk, but almond milk works great too if you prefer dairy-free.
• Crumb topping ingredients: Flour, butter, sugars, and pumpkin pie spice make the irresistible topping. Melted butter brings that rich, melt-in-your-mouth finish.
• Maple icing (optional): Adds a smooth, sweet drizzle that complements the spice perfectly—definitely a game-changer on freshly baked muffins.

Tweak to Your Taste

I love encouraging tweaks that make this Pumpkin Crumb Cake Muffins Recipe truly your own. Over the years, I’ve tried adding nuts, changing up the spices, and swapping milk types—and each time it’s a fun new spin that keeps these muffins fresh and exciting to bake.

• Nutty Crunch: Adding chopped pecans or walnuts to the crumb topping adds a satisfying crunch and pairs beautifully with the pumpkin spices; I often toss in a handful just for that texture contrast.
• Extra Spice Kick: If you like it spicier, increase the pumpkin pie spice or add a dash of cayenne for a surprising twist I once experimented with—trust me, it wakes up the flavor!
• Dairy-Free: Replace milk with any plant-based milk and use vegan butter for the crumb topping, and you’ve got allergy-friendly muffins everyone can enjoy.
• Mini Muffins: Bake these as mini muffins for bite-sized treats perfect for parties or snacks—I always keep mini liners handy for this purpose.

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

Step 1: Gathering and prepping ingredients

First things first, get all your ingredients measured and ready. I like to leave my eggs and milk out to come to room temperature because it helps everything blend more smoothly and prevents any lumps. Also, preheat your oven to 425°F (218°C) and get your muffin pans lined or sprayed—this little prep saves time and keeps the muffins from sticking.

Step 2: Mixing the dry ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. This ensures even distribution of the leavening and spices, so every muffin bites equally flavorful. I like using a wire whisk here to really combine well with minimal effort.

Step 3: Combining wet ingredients

In another bowl, mix the oil, sugars, pumpkin puree, eggs, and milk. Whisk until it looks smooth and glossy; the sugars should be mostly dissolved. This step is where the magic happens—getting a smooth, consistent wet mix keeps your muffins tender and moist.

Step 4: Bringing it together

Gently fold the wet ingredients into the dry, stirring just until combined—don’t overmix or your muffins might turn out tough. It’s okay if a few little lumps remain; that means the flour hasn’t been overworked. Then, spoon the batter into your muffin liners, almost filling them to the top.

Step 5: Making and applying the crumb topping

Whisk the flour, sugars, and pumpkin pie spice for the topping, then fork in melted butter until large crumbs form. Don’t mix too much — you want a crumbly, sandy texture. Evenly sprinkle this topping over each muffin and press gently so it sticks in place. This step creates that iconic crumb cake texture that I adore.

Step 6: Baking the muffins

Bake the muffins on the hot 425°F for 5 minutes, then lower the temperature to 350°F without opening the oven door—this gives a nice oven spring to the muffins while setting the crumb. Continue baking for 16-17 minutes or until a toothpick inserted comes out clean. You’ll love watching the crumb topping get golden and slightly crispy.

Step 7: Maple icing drizzle (optional but heavenly)

While the muffins cool for about 10 minutes in the pan, whisk together confectioners’ sugar, maple syrup, and milk until silky smooth. Drizzle over the warm muffins and enjoy immediately or let the icing set for a bit. I’ve found the maple glaze takes these muffins over the top for special occasions, but they’re just as delightful plain.

How to Serve Pumpkin Crumb Cake Muffins Recipe

Garnishes

I usually keep it simple: a light drizzle of that maple icing I shared above or a dusting of powdered sugar. Sometimes, I add a small dab of softened cream cheese or butter on the side for spreading—because who can resist that creamy contrast with spicy pumpkin?

Side Dishes

These muffins are fantastic alongside a hot cup of coffee, chai latte, or even a warming spiced cider. For brunch, pairing them with scrambled eggs or a fresh fruit salad adds balance to the sweet muffin experience.

Creative Ways to Present

For a festive fall gathering, I’ve arranged these muffins in a basket lined with a warm-colored napkin, sprinkled with a little extra crumb topping and mini cinnamon sticks for flair. They also make adorable gifts when wrapped in parchment paper with a twine bow and a little handwritten recipe tag—everyone loves receiving these!

Make Ahead and Storage

Storing Leftovers

I usually keep leftover muffins tightly covered at room temperature for 1-2 days—that keeps them moist and crumbly. If you want them a bit fresher longer, the fridge works well up to a week, just let them come to room temp before eating.

Freezing

These muffins freeze beautifully, with or without icing. I wrap them individually in plastic wrap and store in a freezer-safe bag for up to 3 months. When I’m ready to eat, I thaw overnight in the fridge and bring to room temperature—or microwave them for 20 seconds for that just-baked warmth.

Reheating

My favorite way to revive these muffins is a quick zap in the microwave or warming them in a toaster oven at 300°F for about 5 minutes. This brings back that soft, moist crumb and crispy crumb topping perfectly.

FAQs

Final Thoughts

This Pumpkin Crumb Cake Muffins Recipe is one of my all-time favorites because it combines ease, flavor, and that irresistible crumb topping that feels like an extra-special touch. Whether you’re baking for the first time or are a seasoned pro, I promise that these muffins will fill your kitchen with the smell of fall and your heart with warm, cozy vibes. So grab your mixing bowl and give this recipe a try—I can’t wait to hear how much you love it as much as I do!

Print