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

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
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

Description

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


Ingredients

  • 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*

Instructions

  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.

Notes

  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 | Glass 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

327 Comments

  1. Sandee in Utah says:

    OMG….these are amazing…..the crumb topping is the “bomb”……I did not add the glaze/icing….but know that would make it even better….Thanks Sally!!!

    1. Hello just cooked some pie pumpkin for puree, will that alter the recipe?

      1. Trina @ Sally's Baking Addiction says:

        That should work perfectly!

  2. Khandi in Michigan says:

    The muffins are wonderful. Can this recipe be turned into a 9×13 cake?

    1. Trina @ Sally's Baking Addiction says:

      Hi Khandi! We recommend following our recipe for pumpkin cake instead – same lovely pumpkin flavor!

  3. Great flavor in these muffins, and easy recipe. I left off the glaze b/c it would be too sweet for my husband. Next time I will double the crumb topping – I did not think there was enough. (I’m a NY Crumb-lover).

  4. So so so good. I made a batch yesterday and it was perfect (but I went light on the maple glaze) — my husband took them all to work. So I made a second batch today and went heavy on the glaze and that made a world of a difference. But still extremely delicious! Definitely recommending this recipe to everyone I know. Also— I used salted butter this time for the topping mixture for a little sweet and salty touch.

  5. Michele Sharpy says:

    I made 12 instead of 15, with topping but no glaze. Best muffin I have ever eaten! But then I figured out the calorie count. Yikes! Will share the rest with neighbors. Delicious.

  6. Shirley Rodenhizer says:

    can you put nuts in the topping

    1. Lexi @ Sally's Baking Addiction says:

      Hi Shirley, we can’t see why not. You can add them in after you’ve created the crumb topping or simply sprinkle them on top and slightly press them in like we do with the crumb topping. Let us know how it goes!

  7. These look amazing!! Question for you- I would like to make these vegan, so looks like the only thing I need to sub is the eggs/butter/milk. Milk and butter are easy, but for eggs could I use flax seed? Not sure if you tried it, just figured I ask before I try it out! Thanks!

    1. Lexi @ Sally's Baking Addiction says:

      Hi Caitlin, we haven’t tested any egg-substitutes with this recipe, but let us know if you do!

  8. I think you forgot to add EGGS in your list of ingredients.

    1. Trina @ Sally's Baking Addiction says:

      Hi Glenda! This muffin recipe calls for two large eggs in the batter.

  9. I’d like to make the icing more flavorful. Is there any downside to swapping out milk for maple syrup?

    1. Trina @ Sally's Baking Addiction says:

      Hi Tula! You can use the maple glaze from these scones instead!

  10. Kris Starling Holman says:

    I made these yesterday- was in a baking mood and craving a pumpkin treat. We absolutely love them! I did alter your recipe just a bit- added 2 oz of softened cream cheese to the glaze! Will definitely make them again. Thank you for sharing this wonderful fall recipe.

  11. Hi Sally! Can I use a jumbo muffin pan for this? What adjustment should I make on the time? Thank you

    1. Lexi @ Sally's Baking Addiction says:

      Hi Grace, absolutely — you can follow the bake time from these jumbo blueberry muffins as a guide. Enjoy!

  12. Made these today. They look beautiful as well as super yummy. Thank you for the recipe.

  13. I’ve made these a few times; they are very good, however, my crumb topping never looks like yours. Your crumb topping doesn’t looked baked. It makes me wonder if the photo was showing the crumb topping raw. They are good, don’t get me wrong, but I’ll look for a different topping.

    1. Hi Tammy! Are you baking the muffins on a top rack? The tops of your muffins may look darker if they’re closer to a heat source. The pictured muffins don’t have raw topping– always baked on the batter. Make sure you press the topping slightly down into the tops so it adheres, too.

  14. Can these can be converted into jumbo muffins?

    1. Lexi @ Sally's Baking Addiction says:

      Absolutely! Use the baking time and directions from our Jumbo Blueberry Muffins as a guide.

  15. My family loves this recipe! Would it work well as mini loaves for Christmas gifts?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Trish, absolutely! We’re unsure of the exact bake time, as it will depend on the size of your mini loaves.

  16. Made these for my volunteers and they loved them. One volunteer even asked for the recipe! Husband had the leftovers a couple of days later and loved them! Thanks for the recipe.

  17. Hi Sally! Made these today…and don’t know where my head was but used pumpkin pie filling. Didn’t matter! They are absolutely delicious!! So moist and cakey. The crumb top is an excellent foil as it isn’t too sweet. Totally forgot to make the maple icing… but again! Didn’t matter lol The muffins were sweet enough with the pie filling. The absolute best pumpkin muffins I have ever made. Thank you so much Sally. Happy Thanksgiving to our American cousins!!

  18. Sally, forgot to mention I made 12 muffins instead of 15 and baked them for 20 minutes at 350. Perfect!!

  19. Can you use pumpkin pie spice extract as a substitute?

  20. Hands down the most disgusting recipe. I’m not even sure why anyone liked this. I moved and all of my own recipes are in a box somewhere so I needed a quick muffin recipe and relied on this. I’m an executive chef and have over 20000 recipes of my own and everyone knows that with baking it has to be precise so I couldn’t just wing it. I’m just disappointed and angered that I wasted time and supplies

    1. Rebekah – how frustrating it must have been for you to know you had a preferred recipe hidden away from you! Now that some time has passed, do you think you can objectively comment on the aspects of the recipe that you found objectionable? No disrespect is meant by this request. I made these today and made my own adjustments, so would honestly like to hear the detail behind your first post.

  21. I prefer not to use paper liners for muffins. Will these hold up to just greasing and flouring the pan or are they too moist?

    1. Trina @ Sally's Baking Addiction says:

      Hi Andrea, they should be OK if you grease the muffin tin well. Enjoy!

  22. These are amazing! They are so sweet and yummy and the pumpkin flavor isn’t too strong! I will definitely be making the again! I did substitute the milk in the batter for almond milk and the milk in the icing for water to make it dairy-free and it came out perfect! Thanks!

  23. I have a question, I measured out 1 1/2 cups and that ended up being a full 15oz can, the muffins also came out feeling a bit too moist, is this how they are supposed to be?

  24. We had almost a full can of pumpkin leftover and this recipe was PERFECT! My family loved them even without the glaze. Definitely a keeper!

  25. Sally, can I make these as mini-muffins? If yes, how should i adjust cooking time?

    Donna

    1. Trina @ Sally's Baking Addiction says:

      Hi Donna! For mini muffins, bake for 11-13 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.

  26. You never disappoint, Sally!
    I am making these tomorrow for a Santa Letter writing gathering – got to help Santa, he’s so darned busy!
    Then I’ll make them again for Tuesday for my Bible Study Holiday Gathering, along with some mini quiches.

  27. Excited to try this one–question, I want to use a mini tea cake pan. Is it ok to leave off and just go with the glaze? Or would you just put on and the crumb will be on the bottom of the cakes instead of the top? Need these for my mini food party 🙂

    1. Lexi @ Sally's Baking Addiction says:

      Hi Margaret, you can certainly leave off the the crumb topping if you’d like and just use the glaze. We don’t recommend putting the crumbs on the bottom.

1 6 7 8

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Sally's signature

Recipes You’ll Love

Archives

Categories

Join the community on the 1st of every month as we tackle a new challenge recipe. Review Sally's Baking Challenge FAQ page if you have any questions.

View More

Every December we publish 10 new cookie recipes in a row! Sign up via email and we’ll send you my most popular recipes and all the new cookie recipes once the palooza begins!

View More

Pie Week is all about baking the BEST pies! Sign up via email and we'll send you my most popular recipes and all the new pie recipes once Pie Week begins!

View More

My Cookbooks

Sally's Cookbooks

About Sally

Welcome to my Kitchen!

I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally

×