Pumpkin Crumb Cake Muffins Recipe

Whenever fall rolls around, the smell of warm spices and pumpkin baking in the oven instantly takes me back to cozy kitchen mornings with friends and family. That’s why I’ve fallen head over heels for this Pumpkin Crumb Cake Muffins Recipe. I remember serving these muffins at a weekend brunch, and everyone kept sneaking back for more — that tender crumb and rich pumpkin flavor are just irresistible. Honestly, they feel like a sweet little hug in muffin form, perfect for chilly days when you want comfort with a bit of spice.

You’ll find that this Pumpkin Crumb Cake Muffins Recipe casts a delicious spell with its deep orange hue and that irresistible aroma of cinnamon and pumpkin spice filling your kitchen. It’s not only a fantastic seasonal treat but a versatile snack for breakfast, dessert, or an afternoon pick-me-up. And the crumb topping? It’s like a little crunchy crown that makes each bite extra special.

Don’t worry if you’re new to baking muffins or crumb cake styles—I’m with you every step of the way. I’ve laid out clear instructions so you won’t miss a beat, plus honest tips from my own kitchen tryouts. You’ll be amazed how easy it is to whip up a batch that looks and tastes like it came from a bakery!

Ingredients You’ll Be Working With

Before we dive in, remember that accurate measuring really helps your muffins turn out perfect—especially with flour and spices. The full ingredient list with exact amounts is waiting for you in the printable recipe card at the bottom.

• All-purpose flour: Spooned and leveled for a tender crumb; avoid packing to keep muffins light.
• Baking soda: Provides lift to make your muffins rise beautifully.
• Ground cinnamon: Adds warm, familiar spice that complements pumpkin perfectly.
• Pumpkin pie spice: A fragrant mix that deepens the fall flavor profile; homemade or store-bought works.
• Salt: Enhances all the flavors, balancing sweetness.
• Canola or vegetable oil: Keeps muffins moist and tender without weighing them down.
• Granulated sugar: Sweetens and helps create the perfect crumb texture.
• Brown sugar: Adds moisture and rich caramel notes.
• Canned pumpkin puree: The star ingredient — makes muffins soft and flavorful.
• Eggs: Bring structure and richness; room temperature helps everything come together smoothly.
• Milk: At room temperature, any kind works to keep the batter balanced and moist.
• Unsalted butter: Melted for the crumb topping’s buttery crunch.
• Confectioners’ sugar, maple syrup, milk (optional): Combine for a luscious maple icing glaze.

If you need to swap ingredients, canned pumpkin puree can be replaced with homemade pumpkin puree or sweet potato puree in a pinch. For dairy, plant-based milks like almond or oat milk work well without changing the texture much.

Tools You’ll Need

• 12-cup muffin pan: Essential for shaping muffins evenly and baking them uniformly.
• Muffin liners or nonstick spray: Prevent sticking and make cleanup a breeze.
• Large mixing bowls: For combining your dry and wet ingredients comfortably.
• Whisk and spatula: For smooth mixing and folding without overworking the batter.
• Measuring cups and spoons: Accuracy here ensures your crumb topping and batter come out perfectly.
• Cooling rack: Allows muffins to cool evenly and prevents soggy bottoms.

How to Make Pumpkin Crumb Cake Muffins Recipe

Ready to get your hands messy? Let’s bake these moist, crumbly, pumpkin-spiced delights from start to finish. Below, I break down every step so nothing feels overwhelming.

1. Preheat and prep: Set your oven to 425°F (218°C). Prepare two 12-cup muffin pans with liners or a light coating of nonstick spray since this recipe makes about 15 muffins.
2. Mix the dry ingredients: In a large bowl, whisk together all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt. Make sure they’re well combined to evenly disperse the leavening and spices.
3. Whisk the wet ingredients: In another bowl, combine the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Whisk these until smooth and glossy—no clumps or streaks here.
4. Combine gently: Pour the wet mixture into the dry ingredients and use a spatula to fold them together. Stir just until there are no pockets of flour left—the batter should be a bit thick but not overworked, which keeps muffins tender.
5. Fill muffin cups: Spoon batter into the prepared pans, filling each liner almost to the top for a nice dome shape.
6. Make the crumb topping: Whisk the crumb topping’s flour, sugars, and pumpkin pie spice in a small bowl. Drizzle in the melted butter and mix with a fork until you get crumbly clumps. Don’t overmix — you want bits, not a paste.
7. Top and press: Evenly sprinkle the crumb mixture on the muffin batter, gently pressing it into the batter so it sticks during baking.
8. Bake in two steps: Bake the muffins at 425°F (218°C) for 5 minutes, then lower the heat to 350°F (177°C) and bake for 16-17 minutes more. A toothpick inserted into the center should come out clean or with just a few moist crumbs. This two-step bake helps create that beautiful crumb crust.
9. Cool and optionally ice: Let muffins cool in the pan for 10 minutes, then move to a rack. Whisk together the powdered sugar, maple syrup, and milk for the icing, and drizzle over warm muffins for a sweet finish.

How to Serve

Flavor Boosters

Try drizzling warm maple icing over the muffins right after baking to add a luscious sweetness. You can also dust them lightly with cinnamon sugar for an extra kick or spread a pat of softened butter to make them even cozier.

Perfect Pairings

These muffins shine alongside a hot cup of coffee or chai tea, their spices complementing the warm beverages perfectly. For brunch, pair them with fresh fruit or creamy yogurt to balance out the richness.

Presentation Touches

Serve the Pumpkin Crumb Cake Muffins Recipe on a rustic wooden board or a pretty cake stand for gatherings. They make a thoughtful homemade gift too—package a few in a cellophane bag tied with twine, perfect for sharing autumn vibes with friends!

Variations & Easy Swaps

• Use dairy-free milk like almond or oat milk for a vegan-friendly option.
• Add chopped pecans or walnuts into the batter for extra crunch and nuttiness.
• Swap the crumb topping spices for just cinnamon if you prefer a simpler flavor.
• Replace half the all-purpose flour with whole wheat pastry flour for a heartier texture.
• For mini muffins, reduce baking time to 11-13 minutes at 350°F (177°C).
• Mix in mini chocolate chips or dried cranberries for seasonal variety.

Make-Ahead, Storage & Reheating

• Store muffins at room temperature in an airtight container for 1-2 days to keep them soft.
• Refrigerate leftover muffins for up to 1 week; bring to room temp before serving for best flavor.
• Freeze muffins (with or without icing) in a sealed bag for up to 3 months; thaw overnight in the fridge.
• Reheat gently in the microwave for 15-20 seconds or in a 300°F oven for about 5 minutes to refresh texture.

FAQs

• Can I use fresh pumpkin instead of canned puree? Yes! Roast and puree pumpkin until smooth, then measure out the same amount as canned for best results.
• What if I don’t have pumpkin pie spice? You can mix your own using equal parts cinnamon, ginger, nutmeg, cloves, and allspice—about 1 teaspoon total for the batter and crumb topping.
• How do I prevent the crumb topping from falling off? Press the topping lightly into the batter before baking so it adheres and bakes into a crunchy layer.
• Are these muffins freezer-friendly? Absolutely! They freeze beautifully—just thaw in the fridge and warm if you like before eating.
• Can I double this recipe? Yes, just prep two muffin pans and adjust baking time slightly if needed. You’ll have plenty to share!