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

428 Comments

  1. Hi Sally. Any idea why when I baked these the crumb topping all separated on the top? I pushed it down into the muffin but it didn’t stay and then the muffin rose around it. Any tips?

    1. Hi Tina! Try filling your liners with a little less batter. There may have been too much, causing the muffins to rise super tall and kicking off all that crumb topping. You did the right thing by pressing it into the tops before baking though. That step is important.

  2. This recipe is awesome. I made it yesterday and again today, and it is so delicious – not too sweet, crunchy crumb, very flavorful, and so moist. Yummy. It’s going in the save file.

    I needed a cake for a cake walk, and this worked perfectly because it has to sit out overnight. I used an 8×8 foil disposable pan and filled the pan half full. There was batter leftover and a bit of crumble so I was able to get a sample to taste. With the different pan, the baking time increased.

    My daughter is a huge fan so I have heard about your blog for a long time, and this is another big winner. I knew I could trust a recipe from your website to be something special.

  3. I can’t remember if I’ve commented on these before or not, but sitting here eating one before bed (cause let’s face it, these “muffins” double as dessert) I just had to rave about them. These. Are. Amazing. Perfect pumpkin bread/cake texture, streusel is delicious and easy since it’s with melted butter, and the glaze goes with it all perfectly. I’ve made these with different brands of pumpkin (from Trader Joe’s to generic) and they come out perfectly every time.

  4. Simply delicious with, or without, the glaze! I did not use muffin liners. I sprayed the tins. The muffins came out perfectly. Comments from those who enjoyed the muffins – “The right balance of spices and pumpkin.”, “So moist.”, “Love the crumb topping.”
    Thank you – Great recipe.

    1. Hi Robin! Using half all-purpose flour and half whole wheat flour will not be a problem with this pumpkin muffins recipe. The muffins are moist enough that the added whole wheat flour will not dry them out. They may taste a little more hearty, which is a good thing! I love muffins with a little extra texture.

      1. I tried this with King Arthur flour white whole wheat and was still moist. To me the texture difference was almost unnoticeable. Loved the crumb top but didn’t make the maple drizzle.

  5. Can I make these as donuts and if so- how would I measure it out when pouring batter and at what oven temp? Thx for any help you can offer!

    1. Hi Janny! Definitely. Prepare the batter + crumb topping as directed, then follow the instructions in my crumb cake donuts recipe. Same way to divide up the batter (a ziplock bag is my trick!) and same bake time/temp.

  6. I made these as mini muffins and put them in fall muffin cups. So cute. They went to our church’s bake sale and were a huge hit!

  7. I thought that muffins always needed baking powder to rise properly. Will these muffins rise just with adding baking soda? Thanks!

  8. Sally, first off I have to say I love your recipes and use them frequently. It is so easy to make things perfect every time with your measurements and the recipes themselves are spot-on.

    My question with these is if I could use buttermilk in place of the milk in the muffins themselves? I have a ton to get rid of. Thank you!

    1. Hey Jennifer! You are SO kind, thank you so much for the sweet comment. You can absolutely use buttermilk in this muffin recipe.

      1. You’re welcome! Thank you so much for the quick reply! The muffins came out AMAZING. They got gobbled up at work.

  9. I have been looking for THE pumpkin muffin recipe for years and I’ve finally found it! These are AMAZING! Made a batch on Monday and already making another for my brood today (Thursday!). THANK YOU!!

  10. Could I substitute canned sweet potato puree for the pumpkin puree?? For some reason that’s all I have in my pantry ‍♀️.. I’ll have to re-stock up on canned pumpkin puree!

    1. Yes, definitely. Using sweet potato puree instead of pumpkin puree in this pumpkin muffin recipe shouldn’t be a problem at all.

    1. Hi Paige, 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

  11. Hi. Can I cook this in a 9×13 or is 9×9 better? How long should it bake for?
    I couldn’t find previous questions so i didn’t have to bug U.
    Thank you!

    1. Hi Edith! I recommend a 9×9 inch baking pan. The bake time will be about 30-35 minutes, but use a toothpick to test for doneness just in case your oven takes longer.

  12. Love this recipe! It was easy and quick! I’ve made it twice now and everyone loved it. Thanks for this keeper!
    Dawn J

  13. Just made …delicious!! Thanks for recipe
    Trying your banana bread muffins next!
    Made flax egg and pumpkin pie spice..came out well

  14. Hands down, THE BEST pumpkin dessert I have ever made. I highly recommend these muffins. I made them exactly per the recipe and they came out perfectly. I will definitely make these again. Thanks, Sally!

  15. I made these muffins yesterday and I did something wrong! I have baked MANY of your recipes and they are all amazing. My muffins were dense and heavy and the crumb texture was wrong…any idea what I did? We love the pumpkin cake with cream cheese frosting and I hoped the muffins would be like that….I don’t think I forgot any ingredients.

    1. Hi Dana! Did you change the recipe at all? Did you use canned pumpkin? If so, what brand? I prefer Libby’s. These muffins aren’t supposed to be heavy at all. What did you find was wrong with the crumb topping?

  16. I’m a big fan of all your recipes, and have made many of them. This time around I’m doing a Whole30 so it was hard to bake and not eat. I froze them and plan to bring them to my daughter in NYC. That being said, they smelled delicious and came out looking like they came straight out of a bakery!

  17. Sally, I just made these! Holy moly, to DIE for!! I did not use liners, just greased the muffin tins well! Cannot wait for hubby and adult sons to try them!! Another hit recipe from you, thank you, thank you

  18. Hi Sally. Thanks for getting back so quickly! I used Libby’s canned pumpkin. I didn’t change the recipe at all. Maybe I forgot something…the crumb topping wasn’t really crunchy, it was a bit soggy. I’m going to try again-or stick to the cake, which is the best cake ever!

  19. Hi Sally:
    I baked these amazing muffins today. My family absolutely loves them. My big issue was that I cannot find canned pumpkin. I live in Israel and this item is not available in any of the supermarkets. In fact the store manager thought I was nuts when I asked him to order it and could not imagine why I simply could not puree pumpkin myself. Difference in food culture I guess.

    Anyway, I did make my own by baking pumpkin, scooping it out, puree and then let the liquid drain out through a paper towel lined strainer. I had no idea how to predict the amount of pumpkin puree I would get ….but strangely ended up with the exact amount. I also made a huge mess in the kitchen due to cheap paper towels. So now I understand why you used a can of pumpkin puree.

    The muffins were certainly worth the trouble and my family has asked for another batch!

  20. These are awesome….Moist and flavorful! I used a large 12-muffin pan and had just enough! The only issues I had was the crumb topping was too gooey, so I added more flour. Also, I had too much icing left over. I suggest cutting the icing measurements in half.

  21. I have made these twice now, my family loves them. Perfectly spiced, moist and delicious. Thank you for the best pumpkin muffins recipd ever!

    1. Hi Adel! 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.

  22. I LOVE these muffins! They were a hit with my family of 7, not one complaint and that is rare!
    I would love to make these into mini muffins, how would I change the cooking time?

  23. I used a 1/2 tsp cinnamon and 1 1/2 tsp pumpkin pie spice in the batter. It made 21 muffins with the yellow scoop at 350 for 16 min. I liked the topping, but not the glaze. Next time I would add vanilla to the batter as I felt like the muffins were missing a little something.

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