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 think I am going to sub 1/2 cup canned pumpkin for Trader Joe’s Pumpkin Butter and see how that goes… I’ll post in your FB group tomorrow! Hope you and your newest addition are doing well. 🙂  

  2. Can  i make the pumpkin puree myself? The don’t sell this canned version in belgium. Do i cook the pumpkin or do i bake this?  Always a pleasure to see your posts . Greetings from belgium.  

  3. I made these last night and they are DELICIOUS!
    Easy to make. The timing turned out to be 17 minutes total with my oven. Perfect all the way through.

  4. I am often let down by pumpkin recipes – the batter will taste delicious and then they come out bland. But these did not disappoint! They were just out of control delicious. So perfectly moist and flavorful. My new fall go-to!

  5. GREAT recipe! Thank you for the option to swap out milk for orange juice; I opted for fresh squeezed OJ + zest both in the batter and the glaze. I only have a 6 muffin baking tin so it was fun to make regular and mini’s. Moist, flavorful; your recipe absolutely delivered. Your why-behind-the-what tips make all the difference. I will make these again.

  6. Hi Sally I am Melissa’s daughter and I just love baking, so my mom recommended these pumpkin muffins ( she is obsessed with pumpkin) and I made them, they came out great and tasted awesome.

  7. The pumpkin muffins turned out to be delicious and instead of the maple syrup glaze I used your Salted Caramel sauce.  Ever since I learned to make that caramel sauce, I’ve been putting it on everything so it seemed perfect for these pumpkin muffins too!!   Bringing all the ingredients to room temperature really made these muffins rise beautifully as did the five minutes at 425°. I’m bringing them to share at work tomorrow and I know everybody’s going to love them. I always direct them to your website! PS, my daughter bought me your newest cookie book and I’m so excited! 

  8. I followed the recipe for the crumb topping, but it ended up like dough. I added more flour and sugar until in formed crumbs, but seemed to have a strong flour taste. The muffin part was delicious!

  9. These muffins turned out great! My fiance who doesn’t like pumpkin even ate a few. I subbed softened butter for the melted butter in the crumb topping and it turned out fine after working it into the flour/sugar mixture with my hands. This made 12 regular muffins and 9 mini muffins (baked for only 10 minutes total) for me.

  10. Just made these this weekend! KILLER! Definitely keeping this in my recipe box to make over and over. They are the best homemade muffin I have made- they usually come dry but this recipe does now! Amazing!

  11. These look amazing! Would it be possible to back this recipe as a bread? If so, what would you recommend changing?
    Thanks!

  12. Excellent.  Quick and easy!  Whipped some up to take to the neighbors last night-delivered still warm.  Some raisins macerated and some chopped walnuts will be good next time.  Will make again!  Thanks!

  13. I didn’t go through all the comments, of course there has to be one to ask if you would reccomend a great gluten free flour replacement. They look amazing, but would like to make some for the gluten free family too

  14. Love these muffins!!!! Do you have any suggestions if you don’t have maple syrup gfor the icing? Can you substitute with honey? Thanks so much!!!

  15. Ohhhh my pumpkin, these are so delicious. I finally made them last night and they are easily one of my fall favorites now; that crumb topping and maple icing are heavenly and they look like they came straight from a bakery. This recipe is going on my Thanksgiving Day menu!

  16. These are AMAZING! They’re pretty simple if you get all the ingredients and utensils in front of you, and there’s hardly any dishes ‘cause you use liners! Genius! Everywhere I take them or any time I have guests over they always stop and comment on how delicious they look. They definitely impress! I’ve made them twice, and miiiiight take them out a little early next time (after 14 or 15 minutes at 350 instead) because they were the slightest bit dry. But honestly they were so scrumptious I didn’t even care. Makes exactly 15, every time. Thanks for the recipe! 

  17. These are delicious! They remind me of pumpkin bread in a cup. The flavors mesh and are even better the second day!

  18. These came out so good despite me accidently leaving out the eggs lol… silly me I was having my 3 year old help me and I set thefts out of reach and d idnt realize I forgot to put them in until I was all done baking and cleaning up… nonetheless they were delicious…..note to self next batch I make will have eggs in it

  19. Hi Sally! My two year old daughter watched one episode of The Great British Bake Off with me and my husband last week, and since then she’s been a teeny little baking machine! We’ve been using your recipes, because they always come out perfectly, and it’s easier to have a toddler help dump ingredients into a bowl on a scale than measure everything with cups and spoons. So far we’ve made your best ever banana bread, pumpkin chocolate chip cookies, apple cider donuts, and today we made these muffins. They came out great (of course) and my little baker was able to help with every step. Thank you for working so hard to put out yummy new recipes!

  20. I made these last night and they turned out so well that I’m making them again tonight! Everyone loved them. 

    I’m wondering if anyone has tried making these gluten free? Any tips? 

    1. I made these Gluten-Free yesterday and they turned out awesome! The only substitution I made was the flour. I used GF Better Batter Flour Mix and the muffins were moist and delicious! Usually I add additional moisture/fat when baking GF to get the right texture but with this recipe it was not needed.

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