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 (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 (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. I am making these muffins for the second time this month. They were delicious. Everyone in the family loved them.

  2. I would like to make these as a bread instead of muffins. What would the baking time and temperature be?

    1. I recommend following the baking time and temperature for pumpkin bread.

      1. I made your pumpkin cake recipe in a giant cupcake and added the crumb topping from this cupcake recipe in the center! HOLY DELICIOUSNESS!!! I ended up leaving the top of the cupcake on the side as the crunchy pumpkin part and did home made cream cheese frosting for the outside of the giant cupcake part!!!

        So now, since it was such a hit for my sons birthday , I am making the crumb topping muffins for Thanksgiving tomorrow

      2. I’m so happy to read this, Kat! Thank you for your positive feedback 🙂 Happy Thanksgiving!

  3. This recipe worked perfectly – I got exactly 15 muffins, and the cooking time was accurate too (although I’ll note that the crumb and drizzle recipe is enough for two batches, or maybe I just wasn’t putting enough on). It is fantastically delicious, too. Definitely a keeper recipe. I love that Sally includes weight measurements, it makes baking so much easier!

  4. These muffins got rave reviews, but I worried I didn’t cook them quite long enough. They were so moist, there was some moisture on the outside. I don’t think this is normal, but they tasted great and everyone loved them. I put them in the oven a few minutes before serving for my family, but for give-aways, it’s a bit worrisome. Would like to know what caused this. Thanks for your help.

    1. It is normal, it’s only because the muffins are made with oil

  5. Patricia Klein says:

    I made these muffins and shared them with my sister in law and niece. They both loved them. My husband, who says he doesn’t like anything pumpkin, also loved them. Great recipe. I will definitely make them again.

  6. Wonderful recipe. Easy to follow and delicious. A huge hit with everyone in the family. One of the best muffins I’ve ever made–moist and delicious! (I did just throw the entire can of pumpkin in, as I did not want to waste 3 oz.)

  7. I opted to use chia “eggs” in place of chicken. As well as soy milk. They came out beautiful and fluffy! Plus you get the added nutrients of thr chia seed.

  8. lorraine wenn says:

    Can I substitute sweet potatoes for the pumpkin?

    1. Puréed sweet potatoes work, yes.

  9. Mama bear Nichole says:

    My children do NOT like pumpkin. They ate these right up and asked for seconds. Wonderful recipe and the best-tasting muffins I have ever had.

    1. Wow! I’m so happy you got them to try the muffins and that they enjoyed them!

  10. Can I make the base recipe of these (without the crumble and icing) and add chocolate chips?

    1. Yes you sure can, Mia.

  11. Easy to follow directions, delicious, & the perfect amount of sweet!

    1. I’m glad you enjoyed them, Bailey!

  12. These taste great!
    I have made these and either made them more than once or also made another recipe of yours with crumb topping, and I notice it’s really wet. Mine always globs together into one giant crumb blog and makes it hard to sprinkle — I have to crumble it over the top. Any tips? I think most crumb toppings I’ve made before use solid butter. I’m wondering about the science for the melted? It still tastes great!

    1. Hi Megan! The trick to crumb topping made with melted butter is not to over-mix it so that it becomes a paste. Leave it as flour-y crumbs and you’ll be all set. Gently press it down into the pumpkin muffin batter so it sticks before baking.

  13. Made these in jumbo size so had to bake about 8 minutes longer. They were fabulous! Didn’t use the icing but the crumb topping put them over the “top”. My family loved them too. Thanks so much for a great recipe.

    1. Julie Brooks says:

      Best pumpkin muffins I’ve ever had! I wasn’t going to make the icing, but decided to last minute. So glad I did, to die for!

  14. Hi Amira, You need the liquid in the recipe. You can use any nondairy milk or even orange juice in its place.

  15. Because there is milk in the icing, do I need to refrigerate them after making?
    Also they turned out so good, I’m a huge baker and these are my favorite muffins by a landslide

    1. Hi Carolyn! They’re fine covered at room temperature for 1-2, but I recommend refrigerating after that.

  16. Lisa Austin Sheldon says:

    Nice job! I sure can’t argue with this muffin. I love the texture–it is not too light like cake, but not too dense and heavy like a quick bread. My only adjustment was the addition of 1/2 cup of chopped walnuts to the batter.

    So excited to explore the rest of the site while I sit home and bake (and eat) during quarantine. Thanks!

  17. This recipe was seriously delicious. Mine turned out so moist and wonderful! The crumb topping is unbelievable and takes the muffins up a notch! I love that the recipe makes 15 – I gifted 6 and still had tons left for myself! For a sightly less sugar-y version do you think I would be able to half the sugars? Would you adjust the milk and oil as well? Let me know and thank you!!

  18. I think I’ve made these about 5 times now! (Just in the last 2 months!) It is seriously the best pumpkin muffins I have ever had! And the recipes is super easy, my 2 year old loves to help me make them!

  19. These muffins are so yummy! My daughter loves these!! She is a pumpkin fan and this pumpkin recipe is her favorite by far. Delicious with the icing or without. Thank you so much for sharing

  20. This recipe was awesome! I really liked the idea of adding a crumb topping. When I was making these, I didn’t quite have enough pumpkin spice. Thankfully, my mom whipped up her own. I also used maple syrup, vanilla extract, and extra cinnamon. It looks great and I can’t wait to try it. I am 13 y/o and this was perfect and easy recipe. Thanks for sharing!

  21. Moist and so good. I didn’t do the crumble because I can out of ingredients (And I like it a bit less sweet) and they’re perfect.

  22. Hi Sally.
    My 6 year old found a can of pumpkin puree in our cupboard and has been asking to make pumpkin muffins all week. We came across your recipe in our search and made them tonight and they turned out delicious! Thanks for the recipe.

  23. Have you tried whole wheat flour? Could this be a equal substitute?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Melissa, For the best taste and texture, I recommend all-purpose. Whole wheat will lend a denser, heartier muffin. You could try half all-purpose and half whole wheat as a starting point!

  24. This is the MOST delicious thing I have EVER baked in my life. If you’re reading this, you must try this recipe!!! Amazing, delicious. My 22 month old keeps asking for “ma pikin mofo”

  25. A dense, moist muffin that’s definitely not stodgy, these were delicious. I added chopped pecans to the crumb topping – excellent – and baked these in a popover pan (I baked them for 15 minutes at 350 degrees AFTER the initial 5 minutes on 425 degrees and it yielded 9 large muffins). I might decrease the powdered sugar in the glaze a bit or add a bit more maple syrup to get more maple flavor , but it was fine as is. I’ll certainly make them again!

    1. Can you substitute butter for the oil?

  26. Trenise Jones says:

    I would love some feedback on an issue I’ve encountered. I baked these muffins twice. The first time, they were amazing, absolutely amazing. Extremely moist, we ate them up quickly. The 2nd time, they were just ok. They were still soft, but not nearly as moist, very dense. The 2nd time I used unsweetened vanilla almond milk. I also decided not to do the crumbs on the top, they were 50/50 with my crowd. I still did 425 for 5 minutes, was that a mistake since I had no crumbs? Was it the milk? Any ideas are welcome

  27. Can I make these with a fresh pumpkin instead of a can of pumpkin puree? Can you suggest how please?

    1. Stephanie @ Sally's Baking Addiction says:

      Feel free to use fresh pumpkin puree instead of canned. It’s going to be pretty wet, so I suggest blotting it a little before adding to the batter.

  28. I made these with my toddler and we loved them! I didn’t have pumpkin pie spice so I just mixed in a little ginger, cinnamon, clove and cardamom. And we only had a jumbo muffin pan. They turned out great! This recipe is a keeper!

  29. I was unable to find pureed pumpkin -apparently there’s a delay in crop??? How do you think the recipe would work with pumpkin pie mix?

  30. Hmmm, a can of pumpkin puree is almost 2 cups. Did you use the whole 15 oz can? When I make pumpkin purée to freeze, I bag it in 2 cups portions. Does want to screw up here, too much pumpkin would not be good I don’t think.

    1. Hi Dennise! You don’t need an entire 15 ounce can of pumpkin for this recipe– just measure out and use 1 and 1/2 cups.

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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