Pumpkin Crumb Cake Muffins

Soft and moist pumpkin muffins topped with pumpkin spice crumbs and maple icing! Recipe on sallysbakingaddiction.com

Let’s all just agree that the crumbs are the best part of crumb cake. Funny story, actually. I was at the dentist this week– I have a small cavity. Though I’m not really surprised. Looking at you, candy addiction. (I’m sort of embarrassed about the cavity! I haven’t had one since I was little!) While sitting in with the dental hygienist, we got to talking about crumb cakes. No idea how we got on that subject. Maybe she was looking at my cavity. Anyway, she said she recently made a crumb cake, brought it into the office, and people were just eating the crumbs off the top. Like, not even cutting themselves a piece.

Soft and moist pumpkin muffins topped with pumpkin spice crumbs and maple glaze! Recipe on sallysbakingaddiction.com

I giggled because I totally do this at home. I don’t think I’d do it in a public setting– though I wouldn’t judge you if you did!!– but absolutely at home. No shame. Again, the crumbs are DEFINITELY the best part.

I feel like there is an exception when it’s pumpkin below that tasty crumb topping though. As in pumpkin crumb cake. Or even better– individual pumpkin crumb cakes, aka muffins, topped with pumpkin spice crumbs. (Yes, pumpkin spice crumbs!) Both the muffin itself AND the crumbs are equally awesome. No picking the crumbs off these orange beauties. Top it all with a little maple icing and there’s basically no need for any other breakfast food, ever.

Whip out that can of pumpkin and let’s do this.

Libbys Pumpkin

How to make pumpkin crumb cake muffins on sallysbakingaddiction.com

Instead of using my iced pumpkin coffee cake recipe as the base, I decided to use my pumpkin chocolate chip bread. I LOVE using that bread recipe to make pumpkin chocolate chip muffins. So here all you’ll do is take out the chocolate chips (sad face), reduce the sugar, and use milk instead of orange juice. Though you could definitely use orange juice if you’d like! Great flavor.

I reduced the sugar in these pumpkin crumb cake muffins because they’re getting an extra dose of sweet in the crumb topping and the maple icing. With that, I also reduced the salt to make sure the muffins didn’t taste salty with less sugar. It’s a super simple recipe and you don’t even need a mixer. Whisk the dry ingredients together in 1 bowl, whisk the wet ingredients together in another bowl. Then whisk together. Takes only a few minutes of prep work, max.

How to make pumpkin crumb cake muffins on sallysbakingaddiction.com

You’ll use oil in the muffins themselves. It makes them so dang moist! Then you’ll use melted butter in the crumb topping. F-L-A-V-O-R. The crumb topping also has brown sugar, granulated sugar, flour, and pumpkin pie spice. All repeat ingredients you used in the muffins, so it’s not only an easy recipe– a convenient one too.

How to make pumpkin crumb cake muffins on sallysbakingaddiction.com

Maple icing is optional, but I don’t think we should ever label icing as an option! Honestly though, they taste great even without it. Also honestly, the maple icing seeping into the crumb topping is better than you can imagine.

It’s been chilly and rainy here all week, which I’ve secretly loved. We no longer hear city hustle and bustle outside our front door, we just hear the rain drops and the wind howling around the house. It really feels like fall these days! And I’m looking forward to making these tomorrow morning when my parents visit. I’ll make them on Snapchat if you want to follow along!

Soft and moist pumpkin muffins topped with pumpkin spice crumbs and maple icing! Recipe on sallysbakingaddiction.com

More festive fall muffins to try soon:

Pumpkin Crumb Cake Muffins

It looks like a lot, but most of the ingredients are pantry staples-- and they're used again in the crumb topping!

Ingredients:

  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice1
  • 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 pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature2

Crumb Topping

  • 3/4 cup (94g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice1
  • 6 Tablespoons (86g) unsalted butter, melted

Maple Icing (optional)

  • 1 and 1/2 cups (180g) confectioners' sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 2 Tablespoons (30ml) milk2

Directions:

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they're snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.

Make ahead tip: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Top with icing before serving if needed.

Recipe Notes:

  1. Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice. Sometimes I use closer to 1 and 1/4 teaspoons pumpkin pie spice. I like a lot of spice flavor!
  2. Any milk works. I've tested with unsweetened vanilla almond milk, whole milk, and skim milk. You can use any, dairy or non.

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Here are some items I used to make today’s recipe.

Muffin Pan | Muffin Liners | Mixing Bowls | Spatula | Heavy Duty Whisk

Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

Soft and moist pumpkin muffins topped with pumpkin spice crumbs and maple icing! Recipe on sallysbakingaddiction.com

138 comments

  1. Found this amazing recipe from Pinterest! They are so delicious! I’m bringing them to my work and sending some with my husband. They were so easy to make, and I didn’t even need to go to the store to get anything. PSA: Don’t skip the icing! 🙂

  2. Having my girlfriends over tomorrow for lunch, so these are baking in the oven now for dessert. I made the brown butter pumpkin cookies last weekend. They were delicious. I shared them with one of my dear friends, and she said there was only one problem with the cookies. I didn’t give her enough of them! Your recipes are the best and never fail too please. Got to go, buzzer on the stove is calling me!

  3. Hi! 

    Your recipe calls for pumpkin puree – is that different from canned pumpkin?

    Thanks!

  4. I just put these in the oven. Oh my goodness! They are so easy to make and they smell amazing! I used a pampered chef ice cream scoop, I think large size, and got 20 cupcakes/muffins out of th em. They’re a little smaller, but flufling up nicely in the oven. Can’t wait to try! Thank you for sharing this recipe!

  5. WOW.

    I made these and brought them to work. They were gone within 20 minutes of setting them on the table. Everyone was SO impressed with these scrumptious goodies. No food has ever created a buzz in the office the way these did. Haha. And they’re easy and fun to make to boot!! I will definitely keep this recipe in my back pocket.

  6. HI Sally, I am a diabetic and I was just wondering if you know the calorie and carb count for these muffins. They look soooo good, and I would love to make them tonight.

  7. Excellent muffins – this recipe is a showstopper. Made these on a Sunday morning before a wedding. Made 12 muffins and poured the rest of the batter into a regular doughnut pan, making 4 doughnuts. The topping stayed really well on the doughnuts, but some of it fell off on the muffins. I almost didn’t make the glaze – but do not make that mistake. The maple glaze not only is delicious on the muffins but creates that incredibly decadent look. Kept the doughnuts and a few muffins, but sent the remaining to be devoured by the groomsmen. All night long I was receiving compliments on the muffins. Crowd pleaser for sure! I froze some of the extras (can’t help myself around pumpkin baked goods) and they froze/defrosted beautifully. I tried both setting them out at room temp and heating them in the microwave (read: impatient). Both worked well. Will be making again for sure.

  8. I made these yesterday and they are so good! Its going to be hard not to gobble them all up! LOL! While they were baking it smelled like a pumpkin pie in the oven. Instead of using maple syrup in the icing I used some Maple sugar and it is tasty. 
    Thanks for all your fantastic recipes! And i really enjoyed experiencing your visit to NYC bakeries, I will be sure to hit a couple of them when we go.
    Rebecca C.

  9. Oh my gosh!! This recipe looks so delicious. I really enjoy reading your blog. The directions are very readable and fun. I look forward to trying your recipes in the future.

  10. Can  I double this recipe? 

  11. I made these last week! Absolutely delicious! Thank you !

  12. My muffins came out a bit rubbery. They were still delicious but I would have liked them to be less chewy. Do you have any idea of where I may have gone wrong?
    (I’m from Sweden where canned pumpkin isn’t a staple so I had to make my own puree from scratch.) Thanks!!

    • Hi Frida! I wonder if there was too much liquid in your homemade pumpkin puree. What type of pumpkin did you use?

      • Hi! I can’t tell you what pumpkin I used. It was simply sold as “pumpkin”. It looked like the classic orange Halloween pumpkin but smaller. I can confirm that the puree turned out very moist however so if a liquid batter gives a rubbery texture that’s probably it. Thanks for the reply!

  13. I made these last night and shared them with my friends at the bar by my house just because. Lot’s of love for them Sally! They were fantastic. I will be making them again for sure. The only thing I would change is more crumbles, because well duh, they are awesomeness! Perfect combo of textures, not overly sweet, soft fluffy muffin with crunchy bits. The best.

  14. Sally, I made these muffins this week and I think they turned out delicious! Been following your blog for a while and just love all the recipes you come up with. Signed up for your cookie baking event in Chicago next month, can’t wait for it! 🙂

  15. Hi Sally!

    I found this on pinterest and can’t wait to make these this coming Sunday! :)…Would you recommend drizzling the icing on the muffins on Sunday evening or on Monday morning when I bring it to the office? I’m worried if I do it the night before the muffins may become soggy.

    Thanks!
    -Vanessa

  16. Decided to make these muffins instead of cupcakes for halloween. Very nice muffin, they rose up high and it wasn’t too oily or sweet. I did add nuts to the topping on half of them and that we delicious. Used pecans. Thanks for another great recipe!

  17. Hi Sally,

    Do you recommend refrigerating these or storing at room temp once they are baked?

    Thank you!

    Denise

  18. I love everything that you post! You are definitely one of my inspirations and go-to bakers. Could you please let me know if I am able to use olive oil as a replacement for vegetable/canola oil?

    Thank you!

  19. I started the day making a pumpkin/pecan pie and had a lot of libby’s leftover. Not wanting to waste it, I searched for a pumpkin muffin recipe and stumbled across yours. I’m happy I did too; my family loved the muffins. With tomorrow being the start of a new work/school week, we all look forward to these and piece of fruit to start the day =D Thanks!
    – Rachael

  20. Hi Sally. I am a new follower and wonder how I can substitute the eggs (vegan here lol)?

    • I just made these substituting the eggs by mixing 2 TBSP of ground flaxseed with 6TBSP of water together and letting it sit for a couple minutes to thicken. Muffins were to die for!!!

  21. If I make them the night before and put the icing on, will they be soggy the next day?

  22. I used pumkin puree that I had roasted a few days ago, these are amazing ! Turned out beautiful !

  23. I made your muffins and they were loved by all but i would like to make it as a loaf or sheet cake. Have you ever made this recipe as anything other than muffins, even though that was the best pupmkin muffin ive had.

  24. These muffins are awesome.  The only thing different i did was instead of using milk for the glaze, I used bourbon creme….to die for!!!!  

  25. Can I make this as a loaf? and if I do would I use the same amount if topping?

  26. These turned out fantastic! It was nice to have everything I needed in the pantry. I was initially hesitant to add the maple to the glaze since that can overpower at times but I am so glad I did. These muffins will be a go to from here on out. Thanks so much for the wonderful recipe.

  27. These were wonderful and I had everything in the pantry. My only substitution was 1/4 c. whole wheat flour for 1/4 c. of the all-purpose flour in the muffin recipe (gives a little more heft) and 1/4 c. coconut oil for 1/4 c. of the canola oil (sweeter and a little different nutrition profile). Baking instructions were perfect. Thank you!

  28. Could you possibly make this recipe and place in a cake pan instead of muffins?

  29. I made these muffins as per directions. Howevere, my crumb topping came out wrong and sort of ran down the sides of the muffins. Either I filled the muffins too full or my crumb topping was incorrect. I will try again. They tasted good anyway but felt the amount of butter for the crumb topping was a bit much i.e. too rich. Wish there had been a little different (less butter) type of crumb topping!

  30. Made this as a coffee cake in a 9×13. I used Krusteaz Gluten Free Flour Blend and baked it for 25 minutes at 350. It turned out perfectly!! Thanks for all the time you put into perfecting recipes- it is such a help!

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