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*

If you’re anything like me and adore everything pumpkin-spiced, you’re going to flip for this Pumpkin Crumb Cake Muffins Recipe. These muffins are soft, moist, and bursting with warm cinnamon and pumpkin pie spices—plus, that sweet crumb topping and luscious maple glaze truly send them over the top. Trust me, once you try these, your fall mornings will never be the same. Grab your apron, and I can’t wait to show you how easy and rewarding this recipe is!

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Why You’ll Love This Recipe

Incredibly Moist Texture: Thanks to the pumpkin puree and oil, these muffins stay soft and moist for days.
Balanced Sweetness: The combo of brown and granulated sugars adds depth without being overwhelming.
Delicious Crumb Topping: That crumbly, buttery layer adds the perfect textural contrast to tender muffins.
Easy Maple Glaze: The drizzle of maple syrup icing brings a warm, irresistible finish you’ll want every time.

The image shows a white plate with six small muffins arranged closely on it. Each muffin has two visible layers: a golden brown crumbly top layer with a coarse texture, and a slightly darker, moist base layer beneath. The muffins are generously drizzled with a shiny white glaze that runs slightly down their sides and onto the plate, creating small pools and streaks. The background surface is a white marbled texture, and there are a few crumb pieces scattered around the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

You don’t need a fancy pantry for this Pumpkin Crumb Cake Muffins Recipe—just simple, wholesome ingredients that play so well together to create amazing fall flavors. I find using room temperature eggs and milk really helps the batter mix smoothly.

All-purpose flour: Spoon and level it for accuracy; this keeps your muffins tender and fluffy.
Baking soda: The leavening agent that helps your muffins rise perfectly.
Ground cinnamon: Fresh cinnamon makes all the difference for that warm, cozy spice.
Store-bought or homemade pumpkin pie spice: A blend that brings all those classic pumpkin flavors together.
Salt: Just a pinch to balance all the sweetness.
Canola or vegetable oil: Keeps the muffins moist without weighing them down.
Granulated sugar: Adds bright sweetness.
Light or dark brown sugar: For rich, molasses-y notes.
Canned pumpkin puree: Be sure to use pure pumpkin, not pumpkin pie filling.
Large eggs, room temperature: They bind everything and lift the structure gently.
Milk, room temperature: This helps get the batter silky smooth.
Unsalted butter, melted: For that delicious crumb topping.
Confectioners’ sugar: To make a smooth, sweet glaze for finishing.
Pure maple syrup: Adds a lovely natural sweetness and flavor to the drizzle.

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.

Variations

I love how versatile this Pumpkin Crumb Cake Muffins Recipe is—you can easily tailor it to your taste or dietary needs. I often swap out or add ingredients depending on the season or what’s in my pantry.

Gluten-Free Option: Try substituting all-purpose flour with a 1:1 gluten-free blend; I tested this once and the muffins came out just as soft and flavorful.
Nutty Crumb: Add chopped pecans or walnuts to the crumb topping for a crunchy surprise; my family goes crazy for this twist.
Spice Boost: If you like a bit more warmth, increase the pumpkin pie spice by half a teaspoon—it wakes up the flavors beautifully.
Mini Muffins: Perfect for parties or snacks; bake for 11-13 minutes at 350°F (177°C) for bite-sized treats that disappear quickly.

How to Make Pumpkin Crumb Cake Muffins Recipe

Step 1: Prep Your Oven and Muffin Pans

Start by preheating your oven to 425°F (218°C). Grease two 12-cup muffin pans with nonstick spray or line them with cupcake liners since this recipe makes 15 muffins—so you’ll need the second pan ready. I like to set these out early because it gives me time to mix the batter while the oven heats.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until it’s well combined. This ensures every bite will boast balanced spices and a uniform rise. I’ve found that whisking the dry ingredients first really helps the final batter come together easily.

Step 3: Combine Wet Ingredients

In another bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until smooth and well blended. When I first tried this recipe, I noticed how the pumpkin makes the batter thick but still easy to stir—just be gentle so you don’t overmix.

Step 4: Bring It All Together

Pour the wet ingredients into the dry one, and fold gently just until you don’t see any streaks of flour. Overmixing here can lead to tough muffins, so a light hand is key. The batter should be thick but scoopable — like a deliciously spiced pumpkin cloud.

Step 5: Fill Muffin Cups and Make Crumb Topping

Spoon the batter into your prepared muffin liners, filling each almost full—trust me, they rise beautifully! Next, mix the crumb topping by whisking the flour, sugars, and pumpkin pie spice together, then gently mixing in melted butter with a fork until you see crumbly bits. Don’t overwork the topping, or it’ll lose that perfect crumbly texture.

Step 6: Add Topping and Bake

Spoon the crumb topping evenly over the muffins and give it a gentle press so it nestles snugly into the batter. Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and bake an additional 16-17 minutes. This technique gives the muffins a nice rise then a tender crumb. If you’re making mini muffins, bake them at 350°F for 11-13 minutes only.

Step 7: Cool and Glaze

Let the muffins cool in the pans for about 10 minutes—this helps them set so your crumb topping doesn’t sink. While waiting, whisk together confectioners’ sugar, maple syrup, and milk to make a smooth icing. Drizzle it over the muffins while still warm for that melt-in-your-mouth finish you’ll crave.

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Pro Tips for Making Pumpkin Crumb Cake Muffins Recipe

Room Temperature Ingredients: I always bring eggs and milk to room temp—it helps the batter mix better and your muffins rise evenly.
Don’t Overmix: Mixing too much develops gluten, making muffins tough—fold just until combined, and no flour pockets remain.
Crumb Topping Texture: Use a fork to combine butter with dry topping ingredients until crumbs form, not a dough.
Timed Oven Temp Changes: Starting hot then lowering temperature gives a great dome and moist crumb—don’t skip this step!

How to Serve Pumpkin Crumb Cake Muffins Recipe

A close-up of five crumb muffins on a white marbled surface, each with a golden brown base wrapped in a beige paper liner; the muffins have a thick crumbly topping with light golden chunks, and a glossy white glaze drizzled unevenly over the top of the crumb layer, some crumbs scattered around the muffins. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping these muffins with just a drizzle of that maple glaze, but sometimes I add a tiny pinch of finely chopped toasted pecans on top for extra crunch and a stunning autumn touch. Fresh whipped cream on the side never hurts either if you’re sharing at brunch!

Side Dishes

Pairing these with a hot cup of coffee or chai latte is pretty much my favorite way to enjoy them. They also go great with a simple fruit salad or yogurt parfait if you want a wholesome breakfast spread.

Creative Ways to Present

For a festive occasion, I’ve arranged these muffins on a tiered dessert stand with autumn leaves and mini pumpkins around—they look adorable and make for a cozy table centerpiece. Wrapping each muffin with a rustic twine bow also makes them perfect as thoughtful little gifts!

Make Ahead and Storage

Storing Leftovers

I keep leftover Pumpkin Crumb Cake Muffins Recipe in an airtight container at room temperature for 1-2 days to keep that crumb topping crisp. After that, I transfer them to the fridge where they last about a week, just cover tightly so they don’t dry out.

Freezing

I’ve had great success freezing these muffins individually wrapped in plastic wrap and then stored in a freezer bag. They freeze wonderfully for up to 3 months. Just thaw at room temperature or overnight in the fridge before enjoying.

Reheating

To warm up a muffin, I pop it in the microwave for about 20 seconds or in a 350°F oven for 5 minutes. The oven method keeps the crumb topping a bit crisper, but both work great for that fresh-from-the-oven feel.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes! You can roast fresh pumpkin and puree it yourself. Just be sure to cook it until soft, drain any excess moisture, and measure out the same amount as the canned pumpkin puree. Keep in mind homemade puree might be a bit chunkier, but it adds delicious freshness.
What if I don’t have pumpkin pie spice?

No worries! You can easily make your own by combining ground cinnamon, nutmeg, ginger, allspice, and cloves. This way, you control the spice level, and it’s perfect for this recipe.
Why do I reduce the oven temperature after 5 minutes?

That high start helps the muffins spring up quickly and form a lovely dome, while lowering the temperature afterward prevents over-browning and ensures a moist, tender crumb.
Can I make these dairy-free?

Absolutely! Substitute the milk with your favorite plant-based milk and use dairy-free butter or coconut oil for the crumb topping. The muffins turn out just as moist and delicious.
How long do these muffins last?

Stored in an airtight container at room temperature, these muffins stay fresh for up to 2 days. In the fridge, they keep well for about a week, and frozen muffins can last up to 3 months.

Final Thoughts

I absolutely love how this Pumpkin Crumb Cake Muffins Recipe captures the cozy essence of fall in every bite. They’re my go-to for brunches, afternoon snacks, or even a comforting breakfast on a chilly morning. I hope you enjoy making and sharing these as much as I do—they’re easy to whip up, delightful to eat, and just packed with that homey, pumpkin-spiced goodness. So, warm your oven, gather your ingredients, and let’s bring that delicious, crumbly magic into your kitchen!