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.

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, 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. (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.

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


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


Comments are closed.

  1. Is it possible to use this recipe to make a whole crumb cake instead of muffins?

    1. Sure is! Or you can try my pumpkin crumb cake recipe: https://sallysbakingaddiction.com/2013/09/22/iced-pumpkin-coffee-cake/

  2. Sally what do I do to make jumbo size muffins from this recipe?

    1. Use your jumbo muffin pan– bake for 5 mins at 425 (like we do for the normal size version!) then reduce oven temp to 350 (again, like we do here!) and continue baking for 23 or so minutes. Or until a toothpick inserted in the center comes out clean.

      1. Thank you Sally!!!!

  3. Abigail Smith says:

    How do you store these? 

    1. See last step!

  4. Hi Sally.  Just made these this morning.  I’ve been baking muffins for years and have never had any stick to the cupcake liners.  All of these are sticking.  The taste is WONDERFUL (my husband just had 1 and I had 2 with butter).  SO YUMMY but so disappointed with the sticking.  Any ideas why this could have happened.  I also noticed that the butter in the crumb topping melted in the bottom of the wells.  Could that be a reason?

    1. That *could* be the reason, but it’s more often than not the cupcake liners. Once I began using higher quality liners, I had zero sticking problems!

  5. Thanks so much for your reply on the cupcake liners.  I’ve started buying so many new baking supplies based on your recommendations.  Just paid a small ransom for 7 jars of Sweetapolita Spinkles (they are BEAUTIFUL) based on your post.  Also have bought baking pans, cookie scoop, etc.  I want to be like you when I grow up.  🙂  Hope you are feeling well and Baby is ready to make her arrival.

    What cupcake liners do you use?

    1. You’re so kind Gina, thank you 🙂 I’m feeling well! I prefer these cupcake liners: https://www.amazon.com/Standard-Paper-Cupcake-Liners-Baking/dp/B00J4U8QX0/

  6. I really want to try these! I woke up this morning wanting to make something pumpkiny and these would be perfect. Except I live in Australia though and we dont have canned pumpkin here. Could it be substituted for fresh puree? If so, what would the equivalent of 1 1/2 cans be? Thank you for your help Sally!

    1. Sure can! I would blot it a little bit before adding to the batter. And it’s 1 and 1/2 cups 🙂

  7. Hi Sally! Do you think that whole wheat flour could be substituted, or would you recommend sticking to the all purpose? 

    1. For the best taste and texture, I recommend all-purpose. Whole wheat will lend a denser, heartier muffin. So keep that in mind!

  8. Can you make these into mini muffins? How long would you bake them? Thanks!

    1. Yep! In the recipe 🙂 step 5

      1. Oh, how did I miss that! Sorry! Thanks for the reply!

  9. What adjustments do I need to make for living in Denver Colorado?

    1. Hi! I’m not the best person to ask as I have zero experience baking at higher altitudes. Here is a handy chart that readers have found helpful in the past: http://www.kingarthurflour.com/learn/high-altitude-baking.html

  10. Kristine @ Baker at Law says:

    These look positively delightful, Sally! I’m definitely going to be making some tasty pumpkin flavored things in the next few months and these might just make it on the list! I can’t wait to try them out. 

  11. Lauren Esherick says:

    Making these now with Earth Balance butter in the crumb and unsweetened almond milk and egg replacer they look and taste great let’s see how they are when they bake up!

    1. I was just thinking about how to veganize these. Let me know how they turned out with the egg replacer!

  12. So happy I found this great recipe!!! Love pumpkin’s desserts. Thank you so much for sharing:)

  13. This recipe turned out absolutely perfect and is the best pumpkin recipe I have made in 40 years of baking! *Love* 
    I opted out of liners, greasing and flouring muffin tin. 
    I also used OJ instead of milk as she suggested in blog , if desired. Substitued in batter and drizzle since I am dairy free.  What an amazing recipe, delicious! 

    1. Hi Kim, I’m so happy to hear that you loved this recipe! It’s so good with OJ!

  14. Katherine McLaughlin says:

    Can you substitute coconut oil for the vegetable oil?

    1. Melted coconut oil would work.

  15. well I must say these are not that good. They’re GREATTTTTTTTTTTTTTTTTTTTTTTTTTTT Omg my fav. Love these.

  16. Wow, these were absolutely delicious! I used refined coconut oil instead of vegetable oil and they turned out perfectly. This recipe will definitely be going into my fall baking arsenal!

  17. These were so delicious! Maybe I didn’t mix the batter well but it seemed like there was more oil than we needed, and then it actually seeped out during the baking. Has anyone else had this experience?  Unless I inadvertently messed up, I think I used a half a cup as is indicated.

  18. I just made these for our yearly family apple picking morning. My crumb topping came out very buttery, not crummy at all. When finished my muffins came out very heavy, didn’t rise at all. The smell wonderful! I never lay blame with the original recipe, I always blame myself cuz it usually is me. :0 Can’t wait to taste them. Thanks so much for sharing. 

  19. I made half a recipe yesterday….OH MY….talk about tasty…I did leave off the maple topping…not a fan…and did accidentally add baking powder….OOPS..so I added in the baking soda for good measure….but everyone here LOVED them….a winner winner…thank you

  20. We made these with frozen pumpkin puree , but had to substitute a half cup of carrot puree (Yay for finding a second use for all the homemade baby food!) They were amazing and will definitely be added to the make again and again recipe book 🙂 Thank for the awesome recipe!

  21. These are the best!  Made twice this week already, my family loves them!

  22. Can something else be used instead of the maple syrup? I don’t have any pure maple syrup here.

  23. Could you make these with almond or coconut flour?

    1. I don’t recommend it.

  24. Hi there,  

    Help Sally!  I am going to make these for my boyfriend’s office party.  All I have is the aluminum baking cup papers.  I don’t want the muffins to stick when people pull off the papers, so should I use the ones I have or is it safer to use no papers and spray the pan well?? Thank you

    1. They shouldn’t stick to those aluminum wrappers. I’ve never had that issue before. Enjoy!

  25. Kathleen Colarusso says:

    This Pumpkin Crumb Cake muffin recipe is great!!! I have another favorite but didn’t have access to it, so knew you would have one ” to fill the bill!” You have great recipes,and frequently tell my sister to go to your site. The cake came out very moist,with crunchy, sweet crumble. Lots of spice flavors too!

  26. Could you use regular butter instead of unsalted? If so, would you reduce the added salt in the recipe?

    1. You can use salted butter in the crumb topping. I do not recommend reducing the salt in the muffin recipe.

  27. Hi Sally! I hope you are well. I wonder if there would be any issues with doubling this recipe? Or do you think I should just make two separate batches? I have a larger group so I wanted your thoughts. Thank you!

    1. I always recommend 2 separate batches. You risk over/under-mixing when working with more batter at a time.

  28. Trying to decide if I go with milk or OJ as I try these? How does the flavor change?! Thanks!! 

    1. I love a little OJ in pumpkin breads/muffins! It compliments the pumpkin and spice flavors. Try it out!

  29. Can I sub melted butter for the canola oil??

    1. You can, yes, but the muffins won’t be as moist.

  30. Hi pow long would they bake if mini muffins?

    1. See step 5 for mini muffins.

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