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 | 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. Sallie freeman says:

    Can I make mini muffins, if so do I use the same temp.

    1. Stephanie @ Sally's Baking Addiction says:

      For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time.

  2. This recipe is outstanding!

  3. Can you sub a gluten free flour?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Susan, we haven’t tested this recipe with gluten free flour but know some readers have had success using 1:1 GF flour substitutes (like Cup4Cup or Bob’s Red Mill).

    2. So Delish. I bought some fresh pumpkins at the farmers market. I added coconut oil instead of vegetable and did not use maple glaze. Will make again and again.

    3. I’ve made them several times with Bob’s Red Mill 1:1 gf baking flour and they turned out great!!

  4. This is the #1 recipe in our house! My kids LOVE Panera’s pumpkin muffins and these. That’s it….the only ones I can get them to eat. We don’t do the crumb topping or the icing, but we do add mini chocolate chips (1/2-3/4 cup) and my kids LOVE them – as in eat them every morning for breakfast all year round). We have found that this recipe does allow for some substitutions (melted butter for oil and using different types of flour such as half all purpose and half whole wheat). I almost always add in some ground flaxseed for good measure and like I said…my kids gobble them up.

  5. Sherran Rooney says:

    One of the best pumpkin recipes I’ve ever made.
    I added pecans to the batter and didn’t add icing
    Thank you

    1. Shaquilla Walters says:

      Lovely muffins will be making again

  6. When making muffins & breads for snacks (not guests or gifts!) I often try to make them a little healthier by swapping about half the oil in recipes with greek yogurt (or pumpkin, mashed banana or applesauce). I scrolled through the comments and didn’t see anyone who’s tried this–thoughts on whether it would work? If not I’ll let you know. 🙂

    1. Hi Stephanie! You can certainly try it, but without fat, baked goods do tend to taste rubbery/dry. Just keep that in mind if subbing any out.

  7. Absolutely delicious – I cut back on the sugar added a handful of raisins. Shared with the neighbors – big hit.

  8. I had filled almost all the muffin tins then realized that the sugar was left out! Thank God I decided to taste the batter. So I emptied the muffin cups and added the sugar, then decided to add vanilla. Had doubled the batter and used almost I Tablespoon of vanilla. Was very careful not to over mix. It had already been mixed one time, and wondered if it was going to be a sweet enough but tough muffin the second time around!

    Used salted butter because I ran out of my usual baking oil. Also used 1/2 the spice in the batter since I felt it would be a better balance for my tastes. Added 3/4 tsp of salt instead of 1/2 tsp, or 1 1/2 tsp. for the doubled recipe. Also added approx. 1/8 tsp of salt to the icing. I didn’t have enough pumpkin so added applesauce along with the pumpkin. I also had dried cranberries hanging around and added them after soaking in water for around a 1/2 hour. Drained them and then coated them with a little flour.

    Sally, the muffins turned out beautifully. I filled 24 regular sized muffin compartments. Filled them to the brim and even topped them off with more batter.
    Made a “mistake” and upped the oven to well over 425 for about 7 minutes before turning down to 350.

    These muffins are gorgeous…domed beautifully and look like they came from a bakery.

    They are scrumptious…light, tender and very moist, with enough sweetness and spice for my tastes. Crunchy sweet crumbs and drizzles of maple sugar add to the sweet enjoyment of these muffins.

    Thank you for this recipe, and for your amazing tips! I pressed the crumb topping as you suggested, and it worked wonderfully.

    1. In other words you used your own recipe.

      1. Carol Tycholes says:

        Yes, that is true, Rita.

  9. This looks so so good! Is it possible to just bake it in one large cake pan? If so, what size and how long?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Aly, sure is! I would use a 9×9 pan. I’m unsure of the bake time exactly. 30 minutes, maybe 35 or a little more. You could also try using a 9×5 loaf pan. You might also enjoy our pumpkin coffee cake!

  10. Can these be prepared the night before serving? If so, does the icing go on after baking, or before serving?

    1. Hi Sarah, you can make these the night before serving. The icing tastes best when it’s drizzled on right before serving.

  11. Laura Tracey says:

    Would love to make these, but wondering if you have the nutritional info for the muffins? Calories/serving? Thanks!

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Laura, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one: https://recipes.sparkpeople.com/recipe-calculator.asp

  12. I had quite a bit of crumb mixture left over. What’s the secret to using more crumb on each muffin. I did push the crumbs down somewhat

  13. Christy Gaines says:

    Hi Sally,
    I had extra butternut and delicata squash on hand from my Misfits box. So I decided to make these muffins using the squash instead of pumpkin. I made a double recipe so I did not have enough flour (I only use gluten free) for the crumble. We had to taste test to see if we wanted the drizzle, but decided they were perfect without. I think I will up the spices a bit next time and add golden raisins or craisins. I took some to my next door neighbor who is also a celiac like me and got a big thumbs up. BTW, I forgot to puree the squash, I just scooped it out and used it. After I was mixing it I was kicking myself because of the little lumps, but holy cow they are wonderful.
    This is another winner from your website!

  14. Wonderful recipe! Subbed gluten free flour to make for a friend with Celiac’s. If you use gluten free flour, I’d make two slight changes: DO over mix the batter and let the batter rest (covered) for 30 minutes before baking.

  15. Just out of the oven but couldn’t resist tasting and it was excellent (as is everything I make of yours). I am not planning to use the glaze because I opted to add in some chocolate toffee bits-which proved to be an excellent decision. My question is: can you please explain why the bottom of my cupcake liners are greasy? Should I have greased the pan rather than use liners? Thank you.

    1. I noticed this too. Not sure why.

  16. Can you sub milk for Greek yogurt?

    1. You can, yes, but with a thicker batter, the muffins may need less time in the oven and will taste a bit denser too.

  17. Alyssa Williams says:

    These were SO good! I might double the crumb topping next time, barely had enough for all the muffins. Delish!

  18. These were amazing! They tasted just like a pumpkin/fall muffin should! I’m not even a big muffin fan, but the flavor and crumb topping on this was just so delicious. I like how the recipe has ingredients by weight AND volume. I was surprised how perfectly the proportions worked out. It made exactly 15 muffins as the recipe stated. And the crumb topping was the perfect amount. I did have a good amount of glaze left over, but that’s so trivial. Thanks so much for a such a great recipe. I’ll be keeping this one.

  19. Bronwyn Baxter says:

    I love these!! So DELICIOUS!! Thank you for this great recipe.

  20. Absolutely delicious! Perfect for fall!

  21. These muffins are awesome! Only thing I noticed is I ended up using about 4x the maple syrup before I got any kind of maple flavour.

  22. I absolutely love this recipe. I have made it a few times now, but I am wondering if I could make this as one cake. Maybe a 9 inch round? How long should I cook it, and at what temperature?

    1. Hilari @ Sally's Baking Addiction says:

      Hi Christina, Absolutely. I recommend a 9×9 inch baking pan. Bake at 350 degrees for about 30-35 minutes, but use a toothpick to test for doneness just in case your oven takes longer.

  23. Rachel Mangroo says:

    My crumbs didn’t really crumb well, perhaps I needed more melted butter as I felt like I was scooping flour/sugar on them?
    Also, I used cupcake papers but the muffins do not peel out of them cleanly (leaving a chunk of muffin in the papers)….how can I avoid this?

    1. Stephanie @ Sally's Baking Addiction says:

      Hi Rachel, The trick to crumb topping made with melted butter is not to over-mix it so that it becomes a paste. Be sure you are spooning and leveling the flour (don’t scoop it) so that you don’t end up with too much.
      Once we started using higher quality + grease-proof liners our cupcakes and muffins stopped sticking to the sides of the wrapper. We love these parchment paper liners (or use any quality liners labeled “grease-proof”): https://www.amazon.com/Standard-Paper-Cupcake-Liners-Baking/dp/B00J4U8QX0/ref=as_li_ss_tl?&ascsub&linkCode=sl1&tag=sallsbakiaddi-20&linkId=130bc5d5c552356e38e8d63f2244d212

  24. They are delicious!!

  25. Oh my, these are absolutely delicious and remind me of our autumnal holidays in the States. Moist cakes with a crunchy topping. I haven’t added the maple icing but may do once they’re cold. As others have commented they left a trace of oil in the bottom of the cake tin/bottom of the case and next time I’ll remember to add a few grains of rice to combat this. Thank you Sally for another deliciously flavoursome recipe; and thank you for including weights as well as cup measurements to your recipes

  26. I used a can of pumpkin pie filling
    As that’s what I had
    Used less spices and a bit less sugar They turned out great

  27. Hi Sally, I just wanted to let you know how much my parents and I loved this recipe. The muffin was so moist, and the pumpkin flavor and spices came through beautifully. I was worried that it would be too sweet with the streusel and icing but it wasn’t! I did substitute the maple icing with leftover brown sugar icing from your baked pumpkin doughnut recipe and it worked well. It really brought the muffin to a whole other level. This recipe is a keeper.

  28. This is hands down the best muffin I’ve ever made or eaten! I would totally skip the icing. To me, they’re perfect as-is, in fact just on the right side of the edge of too sweet. Icing would take to over the top. The crumb is perfect, flavor out of this world and the crunchy topping sets these apart. This one’s a keeper. Almost want to run out and get more pumpkin pureé now for went this batch of muffins gets gobbled up by my family, which won’t be long. For me the recipe made 17 perfectly domed muffins using a standard size muffin tin, and there was the perfect amount of crumb topping for that many.

    Also, while I don’t want to mess with a good thing, I wonder if there’s a way to use less oil and butter? The tins had a visible amount of oil in the bottoms of the cups when I removed the muffins (I used paper liner and the oil still leaked down – like 1/8 tsp per muffin). Didn’t make the bottoms of the muffins soggy, and they didn’t taste greasy. But, that much oil run off seems like it’s telling us something (?)
    My only complaint isn’t the receipt, it’s the website. The popup ads covering the recipe are hard to X-out, making this site almost impossible to navigate, especially on a phone. Glad that I persisted for this recipe. I get you need to monetize the site, but I wish you’d find a less intrusive way as other bloggers have figured out.

  29. I made these, EXCELLENT!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
    Today I am going to make the Blueberry Muffins.

  30. Can you substitute almond four for regular flour?

    1. Stephanie @ Sally's Baking Addiction says:

      No, we don’t recommend it. Almond flour has very different baking properties. You can try using your favorite all purpose gluten free flour instead if you need them to be gluten free.

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