Addictive Recipes from a Self-Taught Baker

Pumpkin Crumb Cake Muffins

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

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

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

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

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

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

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!


  • 1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
  • 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 (340g) canned 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 (spoon & leveled)
  • 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


  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. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

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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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


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



  1. These were wonderful. Easy to make and they look beautiful too.  I made 12 muffins and put the left over batter in a small loaf pan. It cooked 12 more but just as wonderful!! Thanks.
    Where do you have your shop in NYC?  I am going there in a couple of days. 

  2. Is it possible to use this recipe to make a whole crumb cake instead of muffins?

  3. Sally what do I do to make jumbo size muffins from this recipe?

    • Use your jumbo muffin pan– bake for 5 mins at 425 (like we do for the normal size version!) then reduce oven temp to 350 (again, like we do here!) and continue baking for 23 or so minutes. Or until a toothpick inserted in the center comes out clean.

  4. How do you store these? 

  5. Hi Sally.  Just made these this morning.  I’ve been baking muffins for years and have never had any stick to the cupcake liners.  All of these are sticking.  The taste is WONDERFUL (my husband just had 1 and I had 2 with butter).  SO YUMMY but so disappointed with the sticking.  Any ideas why this could have happened.  I also noticed that the butter in the crumb topping melted in the bottom of the wells.  Could that be a reason?

    • That *could* be the reason, but it’s more often than not the cupcake liners. Once I began using higher quality liners, I had zero sticking problems!

  6. Thanks so much for your reply on the cupcake liners.  I’ve started buying so many new baking supplies based on your recommendations.  Just paid a small ransom for 7 jars of Sweetapolita Spinkles (they are BEAUTIFUL) based on your post.  Also have bought baking pans, cookie scoop, etc.  I want to be like you when I grow up.  🙂  Hope you are feeling well and Baby is ready to make her arrival.

    What cupcake liners do you use?

  7. I really want to try these! I woke up this morning wanting to make something pumpkiny and these would be perfect. Except I live in Australia though and we dont have canned pumpkin here. Could it be substituted for fresh puree? If so, what would the equivalent of 1 1/2 cans be? Thank you for your help Sally!

  8. Hi Sally! Do you think that whole wheat flour could be substituted, or would you recommend sticking to the all purpose? 

    • For the best taste and texture, I recommend all-purpose. Whole wheat will lend a denser, heartier muffin. So keep that in mind!

  9. Can you make these into mini muffins? How long would you bake them? Thanks!

  10. What adjustments do I need to make for living in Denver Colorado?

  11. These look positively delightful, Sally! I’m definitely going to be making some tasty pumpkin flavored things in the next few months and these might just make it on the list! I can’t wait to try them out. 

  12. Making these now with Earth Balance butter in the crumb and unsweetened almond milk and egg replacer they look and taste great let’s see how they are when they bake up!

  13. So happy I found this great recipe!!! Love pumpkin’s desserts. Thank you so much for sharing:)

  14. This recipe turned out absolutely perfect and is the best pumpkin recipe I have made in 40 years of baking! *Love* 
    I opted out of liners, greasing and flouring muffin tin. 
    I also used OJ instead of milk as she suggested in blog , if desired. Substitued in batter and drizzle since I am dairy free.  What an amazing recipe, delicious! 

  15. Can you substitute coconut oil for the vegetable oil?

  16. well I must say these are not that good. They’re GREATTTTTTTTTTTTTTTTTTTTTTTTTTTT Omg my fav. Love these.

  17. Wow, these were absolutely delicious! I used refined coconut oil instead of vegetable oil and they turned out perfectly. This recipe will definitely be going into my fall baking arsenal!

  18. These were so delicious! Maybe I didn’t mix the batter well but it seemed like there was more oil than we needed, and then it actually seeped out during the baking. Has anyone else had this experience?  Unless I inadvertently messed up, I think I used a half a cup as is indicated.

  19. I just made these for our yearly family apple picking morning. My crumb topping came out very buttery, not crummy at all. When finished my muffins came out very heavy, didn’t rise at all. The smell wonderful! I never lay blame with the original recipe, I always blame myself cuz it usually is me. :0 Can’t wait to taste them. Thanks so much for sharing. 

  20. I made half a recipe yesterday….OH MY….talk about tasty…I did leave off the maple topping…not a fan…and did accidentally add baking powder… I added in the baking soda for good measure….but everyone here LOVED them….a winner winner…thank you

  21. We made these with frozen pumpkin puree , but had to substitute a half cup of carrot puree (Yay for finding a second use for all the homemade baby food!) They were amazing and will definitely be added to the make again and again recipe book 🙂 Thank for the awesome recipe!

  22. These are the best!  Made twice this week already, my family loves them!

  23. Can something else be used instead of the maple syrup? I don’t have any pure maple syrup here.

  24. Could you make these with almond or coconut flour?

  25. This Pumpkin Crumb Cake muffin recipe is great!!! I have another favorite but didn’t have access to it, so knew you would have one ” to fill the bill!” You have great recipes,and frequently tell my sister to go to your site. The cake came out very moist,with crunchy, sweet crumble. Lots of spice flavors too!

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