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 craving a cozy, spiced treat that feels like fall in every bite, you absolutely have to try this Pumpkin Crumb Cake Muffins Recipe. I’ve made these muffins more times than I can count, and every single time, they come out perfectly moist with a crumbly, buttery topping and a sweet maple glaze that just seals the deal. Whether you’re baking to impress guests or just want a comforting snack with your morning coffee, this recipe promises serious yum.

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Why You’ll Love This Recipe

Perfect Texture: Soft, moist pumpkin muffins with just the right crumb topping crunch every single time.
Easy to Make: No complicated techniques here—just simple ingredients and straightforward steps.
Versatile Flavor: Pumpkin pie spice and maple glaze bring layers of autumnal flavors you’ll adore.
Crowd Pleaser: My family goes crazy for these muffins at breakfast, snack time, or dessert.

The image shows six crumb-topped muffins arranged closely on a white plate, placed on a white marbled surface. Each muffin has two main layers: a golden brown muffin base and a thick crumb topping that is light brown with a rough, crumbly texture. The crumb topping is generously drizzled with a white glaze that has a smooth, slightly shiny appearance. Some glaze has dripped onto the plate, creating small streaks and pools around the muffins. The overall look is warm and inviting, with a mix of soft and crumbly textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

These ingredients are the heart of this Pumpkin Crumb Cake Muffins Recipe. I recommend using fresh spices and real pumpkin puree to get that warm, authentic taste we all love during pumpkin season.

All-purpose flour: Spoon and level for accuracy; it’s the base that keeps your muffins fluffy yet sturdy.
Baking soda: Helps your muffins rise perfectly—don’t skip it!
Ground cinnamon and pumpkin pie spice: These are what give the muffins that cozy, spiced aroma.
Salt: Balances the sweetness and enhances flavors.
Canola or vegetable oil: Keeps muffins moist without a heavy texture.
Granulated sugar and brown sugar: Both add sweetness and moisture; brown sugar adds that lovely molasses depth.
Canned pumpkin puree: The star of the show—make sure it’s plain pumpkin, not pumpkin pie filling.
Large eggs, room temperature: Eggs add structure and richness.
Milk, room temperature: Softens the batter and helps everything combine smoothly.
Unsalted butter: Melts into the crumb topping for that irresistible crunch.
Confectioners’ sugar and pure maple syrup: Blended together for a sweet, glossy glaze that finishes the muffins beautifully.

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 adaptable this Pumpkin Crumb Cake Muffins Recipe is. Whether I’m catering to dietary needs or just switching things up for different occasions, there’s always a way to tweak it.

Gluten-free option: I’ve swapped in a gluten-free flour blend with great results—just make sure it has xanthan gum for structure.
Nutty twist: Adding chopped pecans to the crumb topping gives it a wonderful crunch and extra flavor my family adores.
Less sweet: Sometimes I reduce the sugars if I’m serving these with something sweet on the side, like honey butter or jam.
Mini muffins: Perfect for parties or snacks—just adjust the baking time as noted in the recipe.

How to Make Pumpkin Crumb Cake Muffins Recipe

Step 1: Preheat and Prep Your Pans

Start by heating your oven to a toasty 425°F (218°C). Make sure to spray a 12-count muffin pan with nonstick spray or line it with cupcake liners because nobody wants muffins stuck to the pan! Since this recipe yields 15 muffins, you’ll want to prep a second pan the same way — it saves you from crowding and ensures even baking.

Step 2: Mix Your Dry Ingredients

Grab a large bowl and whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. This step is where you build the muffin’s foundation, so take your time to mix it well. Trust me, even, fluffy muffins come from well-mixed dry ingredients.

Step 3: Combine Your Wet Ingredients

In a separate medium bowl, whisk your oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and homogenous. This mixture will feel rich, creamy, and full of promise — just wait until they’re baked!

Step 4: Bring It All Together Gently

Pour the wet ingredients into the dry and fold everything together gently with a spatula. You want to combine just until there are no visible flour pockets—don’t overmix or your muffins might get dense. I’ve learned this the hard way once, so take it easy here!

Step 5: Fill Muffin Cups and Prepare Crumb Topping

Spoon the batter into your liners, filling them almost to the top — this makes for tall, bakery-style muffins. Next, whisk together the crumb topping ingredients: flour, sugars, and pumpkin pie spice, then gently mix in melted butter with a fork until crumbly clusters form. Don’t overdo it! Sprinkle these crumbs evenly over each muffin and lightly press them in so they stick nicely.

Step 6: Bake in Two Stages for Perfect Results

Bake the muffins for 5 minutes at the high heat of 425°F, then lower the oven temperature to 350°F (177°C) and continue baking for 16-17 minutes. This two-step baking trick creates muffins with a crisp top and fluffy interior. I always keep a toothpick handy to test doneness — it should come out clean or with just a few moist crumbs.

Step 7: Cool and Glaze

Once baked, let the muffins cool in the pan for about 10 minutes while you whisk together the icing ingredients — confectioners’ sugar, maple syrup, and milk. The glaze is simple, sweet, and brings the whole muffin experience together. Drizzle it over warm muffins and prepare yourself — these are seriously irresistible straight from the oven!

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Pro Tips for Making Pumpkin Crumb Cake Muffins Recipe

Use Room Temperature Ingredients: I always let my eggs and milk come to room temp—it helps the batter blend better and yields softer muffins.
Don’t Overmix Batter: A few lumps are okay! Overmixing develops gluten and makes muffins tough, so fold gently.
Press Crumb Topping Lightly: Press crumbs just enough so they stick to the batter but still stay crumbly on top.
Watch Oven Temperature: Starting hot then lowering temp makes a golden crust but soft interior—don’t skip that step!

How to Serve Pumpkin Crumb Cake Muffins Recipe

Pumpkin Crumb Cake Muffins Recipe - Recipe Image

Garnishes

I usually keep it simple with the glaze drizzle, but sometimes I like to add a light sprinkle of chopped toasted pecans or a dusting of cinnamon on top for an extra cozy touch. A little dollop of whipped cream or cream cheese frosting also turns these muffins into a decadent treat for special occasions.

Side Dishes

These muffins pair beautifully with a hot cup of coffee or chai tea. If it’s breakfast time, I’ll serve them alongside scrambled eggs or a fresh fruit salad to balance the sweetness. They also make a great take-along snack to enjoy on their own!

Creative Ways to Present

For fall parties, I’ve arranged these Pumpkin Crumb Cake Muffins on a rustic wooden board surrounded by mini pumpkins and autumn leaves. Wrapping each muffin in parchment paper tied with twine makes for an adorable, gift-worthy presentation. Kids love getting them in individual treat bags with a little note attached too!

Make Ahead and Storage

Storing Leftovers

I store leftover muffins in an airtight container at room temperature for up to two days—just enough time to enjoy them while they’re still fresh and soft. For longer keeping, the fridge works well but can make muffins a bit denser, so let them come to room temp before eating.

Freezing

Freezing these muffins is a game changer for busy weeks. I’ll freeze them individually wrapped in plastic wrap and then pop them in a freezer bag. They keep great for up to 3 months. When I want a muffin, I just thaw it overnight in the fridge or briefly warm it in the microwave.

Reheating

To reheat, I like to warm muffins in the microwave for about 15-20 seconds to bring back that fresh-from-the-oven softness. If you want to refresh the crumb topping, popping it briefly in a toaster oven or under the broiler for just a minute or two works wonders. Then, add a fresh drizzle of maple glaze and you’re good to go!

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely! If you’re using fresh pumpkin, roast or steam the pumpkin flesh until tender, then puree it in a food processor. Be sure to drain any excess moisture so your muffins don’t become soggy. Using canned pumpkin puree is just more convenient, but fresh adds a lovely homemade touch.
What’s the difference between pumpkin pie spice and cinnamon?

Great question! Cinnamon is one individual spice with a warm, sweet flavor, while pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves. Using pumpkin pie spice gives your muffins a more complex, layered flavor that screams autumn.
Can I make these muffins dairy-free?

Yes! Substitute the milk and butter with plant-based alternatives like almond milk and dairy-free margarine or coconut oil. The texture might vary slightly, but they’ll still be delicious.
Why do I bake the muffins at two different temperatures?

Starting at a higher temperature helps set the crumb topping quickly and creates a golden crust. Lowering the temperature after the first few minutes allows the muffins to bake evenly inside without burning the top. This technique gives you that bakery-quality texture every time.
How long will these muffins stay fresh?

Stored in an airtight container at room temperature, they’ll stay fresh for 1-2 days. Refrigerated, they can last up to a week. They’re best enjoyed sooner, though, because pumpkin-based baked goods tend to lose moisture over time.

Final Thoughts

This Pumpkin Crumb Cake Muffins Recipe is one of those recipes I find myself coming back to every season because it warms the kitchen and the heart. I love how effortlessly it comes together and the way it fills my home with that wonderful pumpkin spice aroma. Whether you’re an experienced baker or just starting out, I promise you’ll love how these muffins turn out—and so will everyone lucky enough to taste them. So go ahead, grab your ingredients, and bake yourself a batch. Trust me, you won’t regret it!