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!

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.

…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. Ever.

Soft and moist pumpkin muffins topped with pumpkin spice crumbs and maple glaze! Recipe on sallysbakingaddiction.com


Pumpkin Crumb Cake Muffins Video Tutorial

Libbys Pumpkin

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

How to make pumpkin crumb cake muffins on sallysbakingaddiction.com

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 (sad face), 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.

How to make pumpkin crumb cake muffins on sallysbakingaddiction.com

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. 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.

How to make pumpkin crumb cake muffins on sallysbakingaddiction.com

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.

Soft and moist pumpkin muffins topped with pumpkin spice crumbs and maple icing! Recipe on sallysbakingaddiction.com

More Crumb Lover Recipes

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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 (220g) 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 (180g) confectioners’ 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 | 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

422 Comments

  1. Hi Sally,

    I am a big big fan every recipe that you create. I always fantasize baking. In all honesty, all my attempts were mediocre before “Sally’s baking addiction” happened to me. Yes, I feel it the same way about your blog and books as I have described. 
    I have tried more than 30 recipes of yours and all of them have turned out to be perfect in the first go. Thanks to you, my family and friends think that I m a professional baker. I have been so addicted to your website that every time I dream of weekends, I dream of baking a coockie or a cake. 
    My favorites are, orange bundt cake, double chocolate healthy banana muffins and brown butter chocolate cheap cookies. (It was tough to limit my favorites to three)
    Thanks a lot Sally for all your hard work and sharing it with us. I hope to meet you someday.. (a little wish from a fan girl)
    You simply rock!

    1. Thank you Nupur! SO many recipes (30!!) and so many of my favorites too. I love those double chocolate banana muffins too! 🙂

  2. These pumpkin crumb cake muffins look soo incredible, Sally! I just opened a huge can of pumpkin puree which is waiting to be used. So I know what I’ll be making this weekend!

  3. hahah i don’t like it when people pick off the crumbs! i totally understand why it happens (best part hands down no matter how good the cake is), but then some poor person ends up with naked cake.

  4. Sally, these look perfect 🙂 I’m planning on making some crumb topped muffins this weekend, so this is right on time!

    And yes to the maple syrup icing!

  5. Oh, the crumbs are definitely the best part of anything…and an amazing oatmeal topping! Some of my favorite cookies ever were streusel-filled AND streusel-topped! But these muffins looks wonderful through and through 🙂

  6. Damn Sally, these look gooooooood! We don’t really have crumb cake over here in the UK, our closest equivalent is fruit crumble (like fruit crisp), and I am now finding this fact highly upsetting. I need to make these!

  7. My single girl behavior back in the day was buying a crumb cake and then eating the top off myself. Nobody else to answer to! But would I do it public? Noooooo. And when I do it now, my husband gets annoyed. 🙂
    These are incredibly crumby, and I want them all. Even the bottom part!

  8. These look AH-MAY-ZING! Definitely gonna bake these little babies during my four day weekend next week!
    So happy that fall is here and fall baking is in full swing! Also, I loved your post about your new renovated kitchen! It looks so beautiful!

  9. Perfect as usual, Sally!! My dentist confessed to me that she has a giant sweet tooth, so we always enjoy talking about our favorite desserts together too! 🙂 Her teeth are just SO WHITE though. It’s incredible haha!

  10. Ok, I feel better now that my recipe is not that similar to yours! Hahaha. Great minds must think alike, especially in the kitchen!! I love your maple icing addition! Those crumbs must taste faaaaaantastic!

  11. These seriously sound like the perfect pumpkin muffin recipe!  And no icing is NOT optional, definitely necessary 😉  Been raining here all week too.  I loved it for the first day, but now I am ready for some sunshine so we can enjoy some outdoor fall activities.  

  12. I agree- crumbs are the BEST part of crumb cakes…without a doubt ! That maple icing sounds wonderful too. Bring on all things pumpkin. Love it!!

  13. 100% agree that icing should NEVER fall into the optional category. These look incredible (as always!), Sally. Hope you have a great weekend with your parents 🙂

  14. I’m going to be making these this weekend, so excited! It doesn’t feel like Fall until I’ve baked many a batch of fall-spiced muffins. I’ve done apple twice and now it’s pumpkin’s turn. Can you believe tomorrow is already October? Not that I’m complaining. I’m ready for horror movies, PSLs, pumpkin pie, and apple cider and no one say it’s too early for Fall fun yet 🙂

  15. Lol you can’t beat some good crumbs. My brothers and I used to race to the box of entenmanns crumb donuts. Talk about an amazing crumb! I have no idea what the actual donut tastes like at all. Have you ever had those crumbs? 🙂

  16. These muffins look delicious! Do you think this could be converted into a layer cake? I’m thinking 3 layers with crumb topping and icing between the layers. I don’t know if tripling the recipe would work. Has anyone tried this as a cake? 

  17. These look to die for. The crumb topping is legit so I don’t blame anyone ever for picking off just the top.

    1. I don’t think they’d be too small. Just make sure you press that crumb topping into the batter before baking. The bake time will be 11-13ish minutes. Enjoy!

  18. Sally I’m in love with how you’ve photographed these muffins! They look stunning. I remember awhile back you saying that you were a bit underwhelmed with your photography at that time. I’ve always admired your shots, but I just want to say that even I’ve noticed a change! These photos really are incredible, congrats on your hard work 🙂

    1. Thank you SO SO SO much Molly!! That means a lot to me. I’ve been inspired to try some new things. Angles, boards, lighting, composition. I really appreciate your comment, thank you.

  19. Perfect timing for these muffins! 
    Our family gathering for our daughter’s 30th birthday is Sunday and I’m making your  Lemon Blueberry Layer Cake  and  your pumpkin muffins as an added fall festive treat. Perfect timing- I’m now making Pumpkin  Crumb Muffins instead.
    Thanks Sally!

  20. These sound & look amazing! I am especially looking forward to trying these, when I get home from the beach- especially since I’m the referenced hygienist, who had her crumbs eaten off the the coffee cake! P.S. You have beautiful teeth!

  21. Just made them, super excited to taste! My crumb topping looks sad compared to yours… should’ve made double, I think. Oh well, I’ll just have to make them again… traaagedy!

  22. Hi Sally,
    These muffins look like they are to die for!!!! And I just bought a can of pumpkin, so I’m super psyched! I was wondering if I could turn these into a crumb cake? If so, what pan would I use and what would the baking time be? At my age, I have no problem picking off the crumb topping and gobbling it up it public lol!

    1. HAHA! Well yes you can absolutely bake this as a crumb cake. Will be absolutely delicious. I would use a 9×9 bake pan. I’m unsure of the bake time exactly. 30 minutes, maybe 35 or a little more.

  23. These look amazing. I have to be honest, the crumb topping got me. Let’s face it, everything is better with crumbs. Thanks for another great recipe.

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