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!


  • 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 sallysbakingaddiction.com




  1. Susan on November 11, 2017 at 2:17 pm

    I doubled the batch and am so glad I did! (No changes to the recipe) They are being devoured by the family!!

  2. Laura N. on November 12, 2017 at 12:58 pm

    I made these this morning for my family along with a big pot of Chai, and I have to thank you because they came out delicious. What a wonderful recipe. This is one that I’ll be making again and again because everyone loved them so much! It’s the perfect recipe for a chilly fall morning.

  3. Chelsey on November 13, 2017 at 4:02 pm

    Can you make this as a loaf?

  4. karen on November 15, 2017 at 3:27 pm

    oh my gosh! made these twice already and i am so in love with them. everyone who’s tried raves about them and tells me they’re the best muffins they’ve ever tasted! 🙂 such a great recipe! they came out perfectly moist and the crumbs are an amazing touch that i didn’t know i needed in my life until now. these muffins have the perfect amount of sweetness  so that my parents and the little ones both can’t get enough!! definitely will be making them again for the family on thanksgiving! lots of love 

  5. Jackie on November 17, 2017 at 3:02 pm

    Omg I read the milk directions wrong and put 4 cups, I was wondering why so liquidy and why I have so much batter. Now what????

  6. Danni on November 19, 2017 at 9:14 am

    How many does it make?

  7. Marie on November 22, 2017 at 12:29 pm

    Just made these minus the glaze. Soooo delicious! My whole family gobbled them up.

  8. Lori on November 22, 2017 at 1:30 pm

    You ever make this into a loaf?  Is it possible?

  9. Peggy Medberry on November 23, 2017 at 12:19 pm

    Goodness this looks delicious!

  10. Christine on November 26, 2017 at 9:37 pm

    Just made this tonight, but had to sub ginger and cardamom for other spices due to allergies and I made it as a cake.  Other half was hanging out in the kitchen waiting for it to come out of the oven because it smelled so good!  He never does that!  It was amazing and I was told the maple glaze is not optional. Ha!

  11. Jackie Mc on November 27, 2017 at 7:23 am

    Sooooo good! I added walnuts which was a nice touch. I made half in mini muffin tins which I sprayed with coconut oil first. They came out of the tin perfectly. Next time I may do them all as mini muffins–nice to get that added crunch that the baked edges provide. Came out perfectly moist and utterly delicious!

  12. Ashley @ thedelightfulbite.com on November 27, 2017 at 7:49 pm

    These are my FAVORITE muffins ever! So moist and delicious!!! I took these to work and they were a huge hit!!! Everyone loved them.

  13. Debbie on December 6, 2017 at 2:56 pm

    Absolutely love this recipe. Love how moist and tasty these muffins are. I substituted the veg oil out and used coconut oil. My whole family devoward them, definitely will be making these again !

  14. Kristin on December 10, 2017 at 10:15 am

    I’ve made these twice now!  My kids devour them (and so do I!). Definitely a keeper!

  15. Erika on December 12, 2017 at 7:21 pm

    I just made these vegan (egg substitute, unsweetened vanilla almond milk) for my 17 month old, and they smell amazing! I didn’t put the crumb topping or frosting since they’re a trial run, but I can’t wait to try them once they cool. (She has an allergy to eggs and bananas) Thanks for sharing!

  16. Beth on December 19, 2017 at 12:09 am

    I’ve made this recipe multiple times and it’s always a hit! I’ve never made them as muffins but in a baking dish. Thanks for sharing!

  17. ronit on May 1, 2018 at 5:08 am

    can the canned pumpkin be substituted for fresh? TIA!

  18. Pam G on May 17, 2018 at 7:41 am

    Forgot how great this recipe is! I’ve found that folks enjoy this pumpkin muffin anytime of the year. Not only is it tasty and I love the crunchy topping with the flavorful and tender cake, but the muffin looks professional. Folks at work asked me where I bought the muffins !!

  19. Cindy on June 27, 2018 at 7:36 pm

    What are the nutrition facts for one muffin?



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