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!
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. (Especially you, pumpkin pie!) Both the muffin itself AND the crumbs are equally awesome. Top the pumpkin muffins with a little maple icing and there’s basically no need for any other breakfast food. (Unless you make a pumpkin coffee cake!!)
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 + maple icing (you could also leave them plain and you’ll basically have my regular pumpkin muffins)
- Delicious as a breakfast, snack, or dessert
- Packed with warm and cozy fall spices like cinnamon, nutmeg, and cloves
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.
- Mix the dry ingredients together. This includes lots of spice flavor and you can use homemade pumpkin pie spice here!
- Whisk the wet ingredients together.
- Combine wet and dry ingredients.
- Fill muffin cups—almost full, but leave room for the topping.
- Make crumb topping. Spoon this onto each muffin, pressing the crumbs into the tops.
- Bake.
- Whisk 3 icing ingredients together.
- Drizzle + serve.
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. By the way, this crumb topping would be fantastic on zucchini muffins and these chocolate pumpkin muffins, too.
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.
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.
More Crumb Lover Recipes
- Coffee Cake
- Apple Cinnamon Muffins
- Crumb Cake Donuts
- Apple Crumb Cake
- Raspberry Almond Crumb Cake
- Zucchini Crumb Cake
- Crumb Coffee Cake
Pumpkin Crumb Cake Muffins
- 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 (spooned & leveled)
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon store-bought or homemade 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 (spooned & leveled)
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light or dark brown sugar
- 1 teaspoon store-bought or homemade pumpkin pie spice*
- 6 Tablespoons (85g) unsalted butter, melted
Maple Icing (optional)
- 1 and 1/2 cups (180g) confectioners’ sugar
- 2 Tablespoons (30ml) pure maple syrup
- 2 Tablespoons (30ml) milk*
Instructions
- 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.
- 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.
- Spoon the batter into liners, filling them almost full.
- 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.
- Bake for 5 minutes at 425°F (218°C) 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.
- 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
- 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.
- Special Tools (affiliate links): Muffin Pan | Muffin Liners | Glass Mixing Bowls | Spatula | Whisk
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice in the muffin batter. Do not leave out the 2 teaspoons of ground cinnamon that is also in the muffin batter. The crumb topping also uses pumpkin pie spice and, again, if you don’t have store-bought or homemade, use 1/4 teaspoon of each of those spices and add 1/4 teaspoon cinnamon too.
- 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
I just made these & they turned out fantastic! I doubled the recipe since I was having family over for brunch. It worked out great. I had the same issue with the crumb topping as I see many others have had. I just added a little more flour & ended up breaking it into smaller pieces with my fingers to put on top. With the icing I just used maple pancake syrup. It worked! The icing drizzled on top was the show stopper. I will definitely be making these again.
Hi Sally, I really want to make this for dessert for a dinner party I am having. So instead of making muffins could this recipe be made in either a loaf pan or a cake pan? When I am making it not for a dinner dessert the muffins will be great. Thanks so much.
Hi Sandy! Here’s our very similar pumpkin crumb cake recipe.
I made this recipe tonight as of course.. it’s October 1st! I made it exactly as you stated. muffin mix was perfect, but the crumb topping was mushy. I even broke it up with my hands and then when baked it all kind of melted into the muffins and isn’t crunchy. Any suggestions??
Hi Amber! Be careful not to over-mix the crumb topping or it will turn to paste. You just want to lightly crumble the ingredients together with a fork. Hope this helps for the next batch!
I love this recipe it was so good. I accidentally clicked on your regular pumpkin muffin recipe and forgot about the struesal! Is there anyway I can somehow add it after the muffins are baked?
★★★★★
This recipe is so good I’ve made it multiple times and plan to keep on making them. I’ve been able to veganize them successfully as well which is a fun plus! Thank you for sharing this recipe!
★★★★★
I do not know why when I mixed your crumbs with a fork that it came out in a lump even though I I tried to do it lightly in mixing crumbs with fork for these muffins, but it came out in one lump of crumbs. I made your apple crumb muffins and they turned out perfect! Could it be that there is a little bit too much butter or needs more flour?
It sounds like the crumb was slightly over mixed. You can use your fingers to help break it up a bit and crumble on top of the muffins. Enjoy!
These muffins are fantastic!!! Better than anything you get @ a coffee shop. I entered them @ our local fair and won 1st place!! The crumb topping and maple drizzle take them over the top. Love your recipes. Thank you Sally
★★★★★
I Love these and make them yearly! Thinking about trying as mini muffins – any advice for modifying bake time/temperature?
★★★★★
We’re so glad these are a favorite! See the end of step 5: For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time. Enjoy!
Thank you for this recipe. I have made a batch yesterday and they went like hot cakes! My family loves them. So tonight I made another batch. I wondered if the recipe doubles easily? I used larger paper cup wraps but used the regular muffin tin and got twelve nice size muffins and the topping didn’t fall off. I don’t have maple syrup so I can’t make the icing. Do you have a suggestion for other icing? Thank you.
★★★★★
Hi Moira, we’re so glad your family enjoyed the muffins! For best results (and to prevent over or under mixing), we recommend making two separate batches rather than doubling. You can use our vanilla icing on top instead.
Trying these out but only have pumpkin pie filling versus just purée pumpkin…would that work as a good sub?
Hi Paula! Pumpkin pie filling and pure pumpkin puree should not be use interchangeably. It’s really best to use pumpkin puree here!
Can this recipe be baked in a large muffin pan-6 per pan?
Hi Dawn, absolutely — you can follow the bake time from these jumbo blueberry muffins as a guide. Enjoy!
I’ve made these muffins and they are amazing! I am wondering if I can make them as mini muffins? Any advice on cook times/temps? Thanks!
Hi Eve! See the end of step 5: For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time. Enjoy!
Can you make this into a pumpkin bread with the crumb topping and maple icing ?
Hi Katelyn, you sure can! We’re unsure of the exact bake time, but it should be similar to our pumpkin bread recipe.
I love this recipe. I tend to substitute olive oil in all my recipes. It seems to sub well.
These are so delicious! I’m making mini version for my wedding and I’m trying to figure out how to keep the crumb top crunchy? Any suggestion? After sitting in a airtight container over night, the muffins released some moisture and the crumb top was no longer crunchy.
Hi Thalita, if you leave the container open just a slight crack, that should help the topping from getting too soft (although a little softness is to be expected!).
Thalita – Maybe pour on the glaze the day after they sit overnight. That may also contribute to the softening the crum topping. Just a thought!! Congratulations!
WOW.. These are incredible! I wasn’t sure if I wanted the maple glaze but wanted to follow the recipe for the first time. OMG Definitely include the maple glaze! These were sooo good!
★★★★★
Has anyone tried to use gluten free flour for this recipe?
Hi Vanessa, we haven’t tested it ourselves, so we’re unsure of the results. Perhaps another reader who has tried it can chime in!
This is now our absolute favorite recipe! The muffins are so moist and flavorful we cannot get enough of them!
★★★★★
This is the best pumpkin muffin I’ve have ever tried . Scrumptious
★★★★★
I made these yesterday for an after school snack for my boys and they loved them! I just wish I doubled the recipe haha. These are for sure going into our muffin rotation. Thanks!
★★★★★
Absolutely Amazing!
★★★★★
When your recipes call for milk, can buttermilk be substituted?
Hi Maddy! Buttermilk is tangier and thicker and not always a good substitute for milk. That being said, buttermilk should work well in this recipe!
Loved this recipe, but I didn’t cook them long enough. Needed about another 5 minutes or so. But very good!
I know this is first day of spring and you may wonder why I’m making pumpkin muffins.
My grandson loves pumpkin “Anything”. I had saved this recipe in the fall but had not made it yet. Honestly, it is one of the best muffins I have eaten. My grandson raved over these and other family members did so as well. Spices are perfect…muffins light and moist…..crumble topping is delicious….added the maple drizzle…..PERFECTION!
★★★★★