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

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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 | 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


  1. Mary Lou Miller says:

    I haven’t tried these yet, but will be making them for a meeting in a couple of weeks. Wanting to make something “bite-size” as there will be several items on the table to choose from. Do you think I could make these in a mini muffin pan, and, if so, what adjustments would need to be made, especially with regard to baking temp/time. Thank you. I make your no-knead bread often with different additions, always a huge hit!

    1. Trina @ Sally's Baking Addiction says:

      Hi Mary Lou, Absolutely! There’s no need for the initial higher temperature for minis. Bake for 11-13 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.

    2. Absolutely everything that I was looking for in a pumpkin crumb muffin.
      I used unsweetened vanilla almond milk and left off the icing. I did add a bit more of the pumpkin pie spice, as suggested and a teaspoon of pure vanilla.
      These are dense, moist and full of flavor. My husband RAVED about these.

  2. I just made these (mini muffin version) they’re so delicious and moist. Definitely will be making thjs recipe again. I didn’t ice them just put the crumb topping on the tops and it was perfect!

    I was wondering what the nutrition facts for this recipe is.?

    1. Trina @ Sally's Baking Addiction says:

      Hi Tori, so glad you love these! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  3. Amazing! I look forward to every opportunity I have to make these. I make these gluten free by simply substituting the flour for Robin Hood’s gluten free all purpose flour. Turns out perfect every time and is a great crowd pleaser. Next I’m going to try making them in a loaf pan/cake form!

  4. Hello Sally,
    Can I make this recipe using it in a loaf pan?
    If so what would be the amount of time I’d need to bake it and at what temperature?

    1. Lexi @ Sally's Baking Addiction says:

      Hi Jessica, you sure can! We’re unsure of the exact bake time, but it should be similar to our pumpkin bread recipe.

  5. Wow wow wow these are amazing. These will definitely be a fall staple.

  6. I made this recipe last year and loved it! Making it again in mini muffin form tomorrow. Can this recipe be cut in half? I’ve had trouble reducing other recipes before.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Caroline, you should be able to halve this recipe with no problems. Glad you enjoy this one!

  7. hi! i would love to make these to share. would it be possible to double this recipe or should i make it twice in separate batches ?

    1. Trina @ Sally's Baking Addiction says:

      Hi Maggie, we recommend separate batches for best results. Enjoy!

    2. Hi Maggie,
      I have a little baking gig on the side. Last month I made 6 double batches in one morning for my clients.
      Worked well for me. I love this recipe….its definitely a keeper for this Maui girl.

  8. Hi! Can I freeze the raw batter with the streusel topping in the muffin liners for 2 weeks before baking them? Thank you.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Tiff, we don’t recommend it. Freezing batter is not ideal, as the leaveners are activated once wet. You can, however, freeze the baked muffins. See recipe notes for details.

      1. Thank you!

  9. Can you bake these in a jumbo muffin pan? I can’t find a recipe for bakery style pumpkin muffins on those website.

    1. Lexi @ Sally's Baking Addiction says:

      Hi Lyla, absolutely. You can use this recipe and follow the general baking instructions from these jumbo blueberry muffins. Enjoy!

  10. These were really good! Next time we’ll make them with a bit more of the crumb coat and about 2/3 of the glaze since there was just so much more than is pictured! This easily makes 16 muffins instead of 15 if you need even numbers for partial batches.

  11. How many mini muffins does this make?

  12. I just made these and they were amazing! So tender so moist, highly recommended. My family doesn’t like things to sweet so I reduce the sugar just a bit but oh my delicious! Right amount of pumpkin flavour, well done on the recipe

  13. This are delicious! Though I did a little changes… My husband loved them

  14. How do you store these? I have used both plastic/glass containers and baggies and it seems to make the muffins too moist where the crumbs on top aren’t as crisp anymore. Any suggestions?

    1. Trina @ Sally's Baking Addiction says:

      Hi Megan, if you leave a corner of the container you’re using open, or leave the plastic bag open a bit, it will help keep the muffins from getting too moist. Storing them int he fridge will help, too!

  15. Just made these muffins but substituted the pumpkin purée for baked sweet potato. I had too much leftover sweet potato from a pie I made. These came out super delicious. The whole family loved them. I did have to add more milk because the batter was a little too thick. But all in all these were amazing!

  16. Just made these muffins but substituted the pumpkin purée for baked sweet potato. I had too much leftover sweet potato from a pie I made. These came out super delicious. The whole family loved them. I did have to add more milk because the batter was a little too thick. But all in all these were amazing!

  17. Hi,
    What should the temp and time be for mini muffins? Would love to make little ones

    1. Lexi @ Sally's Baking Addiction says:

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

  18. So simple to make and delicious!! I followed the recipe almost exactly – I just didn’t let the eggs and milk come to room temp, but I don’t think it mattered. They turned out perfect! Definitely a keeper recipe!

  19. I’ve made these Pumpkin crumb muffins too many times to count. I double the recipe to make 12 jumbo muffins and they are a big hit at both my adult children’s work place. Thank you Sally for so many amazing recipes. They are all amazingly yummy and the directions are concise and clear.

  20. Just made these exactly as the recipe states. Best pumpkin muffin I’ve ever tasted!

  21. Made these for the first time today and they came out great! Love the flavor and texture. The only issue I had was that some of the crumb topping (near the sides of muffin) fell off when removing from pan. I’m wondering if I either didn’t press them in firmly enough or if I left the crumbles too large. They just seemed to totally separate from the muffin. Will definitely make again!

  22. Can I adjust this to add chopped pineapple & peaches?

    1. Trina @ Sally's Baking Addiction says:

      Hi Kitty! Adding chopped pineapple and peaches would add quite a bit of extra moisture to this already moist batter and may require some testing. For a non-pumpkin based, but similar, muffin recipe you could try these peach streusel muffins (subbing some pineapple for peaches).

  23. Karen Ramsland says:

    Can you use whole wheat flour?

    1. Trina @ Sally's Baking Addiction says:

      Hi Karen! 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!

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