Pumpkin Crumb Muffins

Pumpkin Crumb Muffins are the perfect cozy fall treat—soft and moist with the rich flavor of pumpkin and warm spices, topped with a buttery brown sugar crumb. They’re ideal for breakfast, brunch, or a sweet afternoon snack alongside a hot cup of coffee or tea.

Why You’ll Love This Recipe

These muffins combine tender pumpkin spice cake with a sweet, crumbly topping that bakes into golden perfection. The recipe is quick to prepare, uses pantry staples, and is great for making ahead. The warm cinnamon and pumpkin pie spice make them taste like autumn in every bite, and the crumb topping adds irresistible texture and sweetness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crumb Topping:
4 tablespoons butter, room temperature
¾ cup all-purpose flour
½ cup dark brown sugar

For the Muffins:
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup dark brown sugar, packed
½ teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon baking soda
2 large eggs, room temperature
15 oz pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
1 ½ teaspoons pure vanilla extract

Directions

1. Preheat oven to 375°F (190°C) and line a muffin pan with paper liners.

2. In a bowl, combine crumb topping ingredients and mix with a fork or pastry cutter until large crumbs form. Chill in the fridge for at least 30 minutes.

3. In a large bowl, whisk together flour, granulated sugar, brown sugar, salt, cinnamon, pumpkin pie spice, and baking soda.

4. In another bowl, whisk together eggs, pumpkin puree, vegetable oil, and vanilla extract.

5. Add wet ingredients to dry ingredients and gently mix until just combined (batter will be thick and lumpy).

6. Spoon batter into muffin liners, filling about ¾ full. Top each with crumb topping.

7. Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.

Servings and timing

Servings: 12 muffins
Prep Time: 5 minutes
Cooking Time: 22 minutes
Total Time: 27 minutes
Calories: 287 kcal per muffin

Variations

• Add chopped pecans or walnuts to the crumb topping for crunch.

• Mix in chocolate chips for a sweeter twist.

• Use half whole wheat flour for a heartier muffin.

• Swap pumpkin pie spice for chai spice for a unique flavor.

• Drizzle with a cream cheese glaze for extra indulgence.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. Freeze for up to 2 months; thaw at room temperature or warm in the microwave for 15–20 seconds before serving.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just make sure it’s cooked, pureed, and well-drained to match the texture of canned puree.

Can I make these muffins gluten-free?

Yes, use a 1:1 gluten-free flour blend in place of all-purpose flour.

Why is my crumb topping sinking?

If the topping is too soft, chilling it before baking helps keep it from sinking.

Can I use pumpkin pie filling?

No, pumpkin pie filling contains added sugar and spices—use pure pumpkin puree.

Can I make mini muffins?

Yes, bake at the same temperature for 10–12 minutes.

How do I know when they’re done?

A toothpick inserted into the center should come out clean or with a few moist crumbs.

Can I reduce the sugar?

Yes, you can reduce sugar in the muffin batter by up to ¼ cup without affecting texture much.

Can I make these dairy-free?

Yes, use a plant-based butter for the crumb topping.

Can I double the recipe?

Yes, this recipe doubles well for large gatherings or freezing.

How do I keep muffins moist?

Store them in an airtight container and avoid overbaking.

Conclusion

Pumpkin Crumb Muffins are a quick, easy, and irresistibly cozy fall bake. With their tender pumpkin base, sweet spiced aroma, and buttery crumb topping, they’re a treat you’ll want to make all season long. Perfect for breakfast, snacking, or sharing with friends and family, they’re sure to become a seasonal favorite.

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