Pumpkin Crumb Cake Muffins

These super soft pumpkin crumb cake muffins are topped with pumpkin spice crumbs and finished with sweet maple icing. They’re a reader favorite and after baking one batch, you’ll understand why!

pumpkin crumb cake muffins with maple icing

Let’s all just agree that the crumbs are the best part of crumb cake.

…or so I thought until I made these pumpkin crumb cake muffins. Underneath pumpkin spice crumbs (!!) there’s an irresistible pumpkin cake– and I, for one, cannot resist anything pumpkin. Both the muffin itself AND the crumbs are equally awesome. Theres absolutely no picking the crumbs off these orange beauties. Top the pumpkin muffins with a little maple icing and there’s basically no need for any other breakfast food.

overhead image of pumpkin crumb cake muffins on a white plate

Pumpkin Crumb Cake Muffins Video Tutorial

can of Libby's pumpkin with a spatula

Readers’ Favorite Pumpkin Muffins

Like clockwork, September rolls around and we all go crazy for these pumpkin crumb cake muffins. They’re the perfect combination of everything we love about fall. Their ease and taste also help us transition into the chillier months.

Here’s why these are the best pumpkin muffins:

  • The batter is based off of my pumpkin bread— it’s SO good
  • Easy to make and no mixer required
  • Ready in less than one hour
  • Soft and moist thanks to power ingredients like pumpkin, oil, eggs, and milk
  • Topped with pumpkin spice crumbs + sweet maple icing
  • Delicious as a breakfast, snack, or dessert
  • Packed with warm and cozy fall spices like cinnamon, nutmeg, and cloves

pumpkin muffin batter in a glass bowl with a whisk

How to Make Pumpkin Crumb Cake Muffins

Instead of using my iced pumpkin coffee cake recipe as the base, I turned to my pumpkin bread. I LOVE using that bread recipe to make pumpkin chocolate chip muffins. All you do here is take out the chocolate chips, reduce the sugar, and use milk instead of orange juice. Though you could definitely use orange juice if you’d like! (Orange juice provides incredible flavor to the bread, trust me on that one.)

Made with basic ingredients, these pumpkin muffins come together quickly.

  1. Mix the dry ingredients together.
  2. Whisk the wet ingredients together.
  3. Combine wet and dry ingredients.
  4. Fill muffin cups— almost full, but leave room for the topping.
  5. Make crumb topping. Spoon this onto each muffin, pressing the crumbs into the tops.
  6. Bake.
  7. Whisk 3 icing ingredients together.
  8. Drizzle + serve.

crumb cake topping in a glass bowl with a spoon

Pumpkin Spice Crumb Topping

If you thought crumb topping couldn’t get any better, think again. We’re topping pumpkin crumb cake muffins with pumpkin spice crumbs. YES!

We use oil in the muffins themselves for extra moistness, but we use melted butter in the crumb topping. Why? F-L-A-V-O-R. The crumb topping also has brown sugar, granulated sugar, flour, and pumpkin pie spice. (Like my traditional crumb cake topping but with pumpkin pie spice instead of cinnamon.) There are repeat ingredients used in the muffins, so this is not only an easy recipe, it’s a convenient one too.

Fun fact: I reduced the sugar in these muffins because they’re getting an extra dose of sweet from the crumb topping and maple icing. With that, I also reduced the salt to make sure the muffins didn’t taste salty with less sugar.

pumpkin muffin batter topped with crumb topping in a muffin pan before baking

Optional Maple Icing

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.

pumpkin crumb cake muffins on a white plate with a muffin cut in half showing the inside

More Crumb Lover Recipes

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pumpkin crumb cake muffins with maple icing

Pumpkin Crumb Cake Muffins

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 35 minutes
  • Yield: 15 muffins
  • Category: Muffins
  • Method: Baking
  • Cuisine: American


Soft and moist pumpkin crumb cake muffins with pumpkin pie spice and maple icing topping.


  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon 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*

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 spice*
  • 6 Tablespoons (86g) unsalted butter, melted

Maple Icing (optional)

  • 1 and 1/2 cups (180gconfectioners’ sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 2 Tablespoons (30ml) milk*


  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. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. 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) the entire time.
  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.


  1. Make Ahead Instructions: 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.
  2. Special Tools: Muffin Pan | Muffin Liners | Mixing Bowls | Spatula | Whisk
  3. Pumpkin Pie Spice: 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!
  4. Milk: Any milk works. I’ve tested with unsweetened vanilla almond milk, whole milk, and skim milk. You can use any, dairy or non.

Keywords: pumpkin crumb cake muffins, pumpkin muffins


  1. Absolutely delicious! I used a whole can of Libby’s pumpkin puree and the muffins turned out SO moist and decadent. My entire family loved these, and they are a perfect treat for a crisp fall day. Tres magnifique!

  2. Julie Crawford says:

    Hi, Sally! I made these muffins today, and they were terrific! I made the recipe precisely using all three components- muffins, the crumb topping, and the maple icing. The muffins were light and fluffy, and the topping and icing were delicious. I love sweet, but maybe these were a little too sweet…. Maybe, maybe not… But yum!

    I made exactly fifteen standard size muffins, but I had leftover topping and icing, even after heavily topping and icing the muffins… Maybe I should have made 18 muffins?

    I’m wondering – could you use the entire can of pumpkin, either in the batter or to replace some of the butter in the crumb topping?

    Anyway, a lot of prep and cleanup, but delicious muffins! I’ll definitely make them again, but maybe not super often.

    1. Trina @ Sally's Baking Addiction says:

      Hi Julie! So happy you enjoyed these muffins. You can reduce the amount of icing next time if it was too much – we love icing here! We don’t suggest adding extra pumpkin or replacing butter with pumpkin. It will add too much moisture to the muffins. Here’s all our recipes that use pumpkin for your leftover puree.

  3. Had some pumpkin left over from a cake I made, didn’t want it to go to waste, so tried this muffin recipe. Took them to work for my boss’s birthday, everyone loved them. The crumb topping is a must. They are moist and I didn’t think overly sweet, perfect with the topping and icing giving it the extra sweetness. I did end up with more like 20 muffins. Very good, will be making again!!

  4. Chris Garrity says:

    Made these muffins to go with Turkey Chili, when I discovered a can of pumpkin in my pantry!
    My comment is about the icing amount in recipe.
    I made 1/2 the recipe and felt it was just enough to cover the 15 muffins, at least for us.
    What a great recipe! Thank you!

  5. Chris Garrity says:

    Just had a thought..
    If you are making these muffins to go with a chili, put the rest of the pumpkin purée in the chili!
    There wasn’t much left from the can, and it would be a healthy addition!

  6. Very good!

  7. I made these yesterday. They are super moist and very flavorful. Instead of adding milk, I used the rest of the pumpkin in the can. I am wondering how they would turn out if I reduced the oil or used applesauce instead. Has anyone tried this? Thank You

    1. Lexi @ Sally's Baking Addiction says:

      Hi Cynthia, you can try subbing the applesauce for oil, but the cake will not be as moist and may even taste a bit rubbery. We’re glad you enjoyed this recipe!

  8. These muffins are absolutely delicious! Other than adding additional cinnamon (because my family LOVES all things cinnamon), I followed the recipe exactly. The icing puts these yummy muffins over- the-top delish! Love all your recipes!!!

  9. Your muffin recipes never let me down. These pumpkin crumb cake muffins are to die for

  10. Can i use home made pumpkin puree instead of canned for the recipe?

    1. Priscilla Older says:

      I always use my homemade pumpkin puree in recipes, but I strain it through a fine-mesh strainer before measuring because it is juicier than the canned stuff. Alternatively (and I have done this too), reduce liquid called for in the recipe.

  11. I have a question about your homemade pumpkin pie spice recipe in the notes of this recipe. It doesn’t have cinnamon in the recipe. Every recipe I have seen for pumpkin pie spice mix has cinnamon. I don’t want to use the homemade blend that doesn’t contain cinnamon, if the original recipe was created for the store bought blends that contain a lot of cinnamon. Is the cinnamon missing from this recipe? Thx.

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Katie, We like a lot of cinnamon too! The recipe calls for 2 teaspoon of ground cinnamon plus the pumpkin pie spice – so if your homemade spice mix doesn’t have extra cinnamon you likely won’t notice. But definitely feel free to add even more if you would like!

  12. I’ve made these twice now (exactly as written) and they are phenomenal!! Super moist and such great flavour. Probably the best muffins I’ve ever made. Thank you 🙂

    1. Not sure what i did wrong, subbed maple syrup for sugar (daughter in law has ms sugar triggers migraine) and left off topping and icing for same reason. Muffins are blah…even with extra spice and a weird doughy texture…would the sugar make that much difference?

  13. Another AMAZING Sally recipe!!! I was wondering…could this be made in a loaf pan?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jojo! Yes, you could bake this batter in a loaf pan. We’re unsure of the bake time.

  14. Could you tell me in your pumpkin spice muffins with a delicious topping can they be made with 100% whole wheat flour or does it have to be white? I love your muffin recipes as well as a lot of your other recipes so delicious and everyone raves about them. Thank you looking forward to hearing from you.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Kathy! You can use whole wheat flour, but the muffins will be quite dense. We’d recommend trying a batch with half all-purpose flour / half whole wheat flour first to see how those turn out for you. Let us know how it goes!

  15. Lisa Harding says:

    I’ve made these muffins a lot they are a family favorite. I have had a request to use chocolate chips next time and I was wondering if you think this would be okay. If so, would you recommend milk chocolate or semi-sweet morsels?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lisa, you absolutely can add chocolate chips to these. We’d recommend about 1 cup – 1.5 cups of semi-sweet chips. Enjoy!

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