Name: Pumpkin Crumb 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· 4.7 from 19 reviews

If you’re craving a cozy, fall-flavored treat that’s bursting with warm spices and topped with a buttery crumb, I’ve got the perfect thing for you: my fan-freaking-tastic Pumpkin Crumb Muffins Recipe. These muffins strike the perfect balance of moist pumpkin goodness and that irresistible crunchy topping, and honestly, once you try this recipe, your kitchen will smell like autumn dreams. Stick with me here—I’ll share all my tips to help you nail these muffins every single time.

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Why This Recipe Works

Perfect texture: The combination of oil and pumpkin puree keeps these muffins wonderfully moist without being too dense.
Balanced sweetness: Using both granulated and brown sugar adds complexity and a hint of caramel flavor.
Irresistible crumb topping: A simple mix of spices, sugars, and melted butter creates that classic coffee cake crumb that elevates these muffins.
Easy to make: No crazy equipment or complicated steps—just a few clean whisking and folding moves, perfect for any skill level.

Pumpkin Crumb Muffins, Fall Pumpkin Muffins, Pumpkin Muffin Recipe, Easy Pumpkin Muffins, Cinnamon Pumpkin Muffins - The image shows a white plate with six small muffins arranged in a loose circle on a white marbled surface. Each muffin has a crumbly, light brown streusel topping that covers the whole top and looks crunchy. A thin layer of white icing is drizzled unevenly over the muffins, creating shiny lines that drip slightly onto the plate. A few crumbs are scattered around the plate and on the marbled surface. The muffins look moist and textured with a mix of crumbly and smooth parts. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Let’s break down what’s going into your pumpkin crumb muffins, so you understand why each ingredient matters and can shop with confidence. The ingredients list balances moisture, structure, flavor, and that signature crumb topping—which all work harmoniously for a truly satisfying muffin.

Pumpkin Crumb Muffins, Fall Pumpkin Muffins, Pumpkin Muffin Recipe, Easy Pumpkin Muffins, Cinnamon Pumpkin Muffins - Flat lay of a small mound of all-purpose flour, a small heap of golden brown granulated sugar, a small heap of packed dark brown sugar, two whole large brown eggs with clean shells, a small white ceramic bowl of smooth orange pumpkin puree, a small white ceramic bowl of clear light yellow vegetable oil, a small white ceramic bowl of creamy white milk, a small white ceramic bowl containing a blend of ground cinnamon and pumpkin pie spice powders, and a half cup of unsalted butter melted in a small white ceramic bowl, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

All-purpose flour: Provides structure; make sure to spoon and level for accuracy to keep muffins tender.
Baking soda: Reacts with the wet ingredients to help muffins rise and stay fluffy.
Ground cinnamon & pumpkin pie spice: The soul of the recipe—add that warm, spiced flavor we all crave in fall treats.
Canola or vegetable oil: Keeps the crumb soft and prevents dryness, better than butter in this recipe.
Granulated sugar & brown sugar: Brown sugar brings moisture and subtle molasses notes, while granulated sugar adds sweetness and slight crunch to the crumb topping.
Pumpkin puree: The star ingredient! Use canned pumpkin for best consistency and flavor.
Eggs: Bind everything together and add richness.
Milk: Any kind works; this recipe tastes great even with almond milk.
Unsalted butter (for crumb topping): Melted butter makes those crumbs rich and crisp.
Confectioners’ sugar, maple syrup, and milk (for optional icing): The icing adds a sweet maple drizzle that’s truly addictive on warm muffins.

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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.

Make It Your Way

One of the things I love about this Pumpkin Crumb Muffins Recipe is how easily you can tweak it to your liking. Whether you prefer them spicier, less sweet, or dairy-free, you can customize with confidence and still get delicious results.

Spice level: If you really love cinnamon or pumpkin pie spice, feel free to increase by half a teaspoon; I do this when I want an extra cozy flavor kick.
Dairy-free: I’ve tested this with almond milk and it came out just as tender—perfect if you’re avoiding dairy.
Extra crunch: Sprinkle chopped pecans or walnuts on top of the crumb topping before baking for a nutty twist.
Mini muffins: Bake for about 11-13 minutes at 350°F (177°C) and you have perfect bite-sized treats for parties or lunchboxes.

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

Step 1: Prep Your Oven and Muffin Pans

Start by preheating your oven to 425°F (218°C). I usually spray my muffin pans with nonstick spray, but cupcake liners work just as well and make clean-up easier. Since this recipe makes about 15 muffins, you’ll want to get two pans ready—most standard muffin pans hold 12, so you’ll fill one completely and 3 muffins in the next one.

Step 2: Mix Dry Ingredients Thoroughly

Grab a large bowl and whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. I like to make sure this part is really well incorporated so every muffin bites into consistent flavor and even rising.

Step 3: Whisk Wet Ingredients Separately

In a medium bowl, whisk your oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. I usually take a moment to scrape the sides and get everything super smooth before combining with the dry.

Step 4: Combine Wet and Dry, But Don’t Overmix

Pour the wet ingredients into the bowl with your dry ingredients and fold gently. This part’s critical: fold just until no flour pockets remain. Overmixing gives you tough muffins, and no one wants that soggy-chewy disappointment.

Step 5: Fill Muffin Cups and Make the Crumb Topping

Spoon the batter into your muffin liners, filling each almost all the way up. Now, for the crumb topping, mix the flour, sugars, and pumpkin pie spice in a bowl. Then use a fork to cut the melted butter in—stop as soon as you get crumbly, sandy bits, no more. Spoon the crumbs evenly on top and gently press them into the batter to make sure they stick.

Step 6: Bake with a Temperature Twist

Bake the muffins at 425°F for 5 minutes to get them off to a good rise, then lower the oven to 350°F and bake for about 16-17 more minutes. A toothpick inserted near the center should come out clean. I always keep a close eye near the end because ovens vary. Let the muffins sit in the pan for 10 minutes before moving on to the icing.

Step 7: Whip Up Maple Icing (Optional but Irresistible)

Mix confectioners’ sugar, maple syrup, and milk until smooth. Drizzle over warm muffins for a sweet finish that pairs perfectly with that crumbly topping. I find this step turns great muffins into next-level treats.

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Tips from My Kitchen

Measuring Flour Correctly: Always spoon the flour into your measuring cup and level it off instead of scooping directly—that prevents dense muffins.
Pumpkin Purée Substitute: If you only have fresh pumpkin, roast and mash it—just make sure it’s drained well to avoid soggy batter.
Don’t Skip the Resting Time: Let the muffins cool inside the pan for about 10 minutes before removing to keep them from falling apart.
Watch Your Oven Temperature: That initial high heat jump-starts the rise, so don’t lower the temp too early or your muffins might not puff up nicely.

How to Serve Pumpkin Crumb Muffins Recipe

Pumpkin Crumb Muffins, Fall Pumpkin Muffins, Pumpkin Muffin Recipe, Easy Pumpkin Muffins, Cinnamon Pumpkin Muffins - The image shows a white speckled rectangular plate holding seven small muffins with crumbly tops. Each muffin has a rough, light brown crumb layer with a drizzle of white icing over it. Two muffins in the front have bites taken out, showing a dense, dark orange interior. The muffins sit inside white paper liners arranged close to each other. The plate is on a white marbled textured surface with part of a cup of coffee and a striped cloth visible on the edges. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually keep it simple with the optional maple icing drizzle—it adds a touch of elegance and sweetness without overpowering the spice. If I’m serving these at brunch, a light dusting of powdered sugar or a few toasted pecans on top adds a lovely rustic look and crunch.

Side Dishes

These muffins love company! I serve them alongside whipped cream cheese spread, a hot cup of chai tea, or even a cinnamon latte for a cozy vibe. They’re great with a simple fruit salad or plain yogurt too, balancing sweet and fresh flavors.

Creative Ways to Present

For a special breakfast or holiday gathering, I’ve arranged these muffins on a wooden board with small bowls of maple syrup, cinnamon butter, and chopped nuts for a build-your-own topping station. It’s a fun, interactive way to enjoy this Pumpkin Crumb Muffins Recipe with friends and family.

Make Ahead and Storage

Storing Leftovers

I keep leftover muffins in an airtight container at room temperature, and they’re best eaten within 1-2 days for freshness. Beyond that, they start to lose their crisp crumb, so I usually refrigerate if I need to keep them longer—up to a week.

Freezing

These muffins freeze beautifully, with or without the icing. I pop them in a zip-top freezer bag with parchment paper between layers to prevent sticking. When I’m ready, I thaw overnight in the fridge and bring them to room temperature or warm just a bit in the microwave. It’s a real time-saver!

Reheating

For freshness, I microwave my muffins for about 15 seconds or warm them in a 350°F oven for 5-7 minutes. This recreates that freshly baked vibe, reviving the crumb’s crispness and warming that pumpkin-spiced goodness right back up.

FAQs

Can I make these muffins gluten-free?

Absolutely! You can swap the all-purpose flour for a 1-to-1 gluten-free baking flour blend. Just make sure your baking soda and pumpkin pie spice are gluten-free as well. The texture might be slightly different but still super delicious.
What’s the best way to prevent muffins from sticking to liners?

I recommend lightly spraying the liners with nonstick spray before filling or using a high-quality liner. Alternatively, you can skip liners and grease the muffin pan well with oil or butter to achieve a lovely crust without sticking.
Can I substitute fresh pumpkin for canned?

Yes, but you’ll need to roast and puree your fresh pumpkin first. Make sure to cook it until soft and remove excess moisture by draining or straining, so your batter doesn’t become too wet.
Why does the recipe call for an initial high oven temperature?

The 425°F start helps the muffins rise quickly, creating a nice domed top and set crumb. Lowering it afterward ensures they finish baking through without burning the crumb topping.
Is the maple icing necessary?

Not at all! The icing is optional but highly recommended—it adds a lovely sweet and maple-flavored finish. The muffins are perfectly good on their own, especially if you prefer less sweetness.

Final Thoughts

This Pumpkin Crumb Muffins Recipe has become one of my favorite autumn staples—and I’m confident it will be in your rotation, too. There’s something so satisfying about biting into a moist, spiced muffin softened with pumpkin yet topped with that crumbly, buttery crunch. It’s like wrapping yourself in a warm sweater on a chilly day. I hope you enjoy making and sharing these as much as I do, and remember: perfection comes with practice, so don’t be afraid to put your own spin on it. Happy baking, friend!