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 (180g) confectioners’ 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. Hi Sally, just wanted to confirm that to make this recipe mini muffins, you still bake them for 5 minutes at 425 before lowering the temperature.

    1. Hi Julie! No need for the initial higher temperature for minis. Bake for 11-13 minutes at 350°F (177°C) or until a toothpick inserted in the center comes out clean.

    1. Hi Cathy! Medium eggs will be just fine in this pumpkin muffins recipe. You can add shredded coconut. I recommend about 3/4 cup.

  2. I made these muffins several times now and boy do they go fast! I didn’t use canned pumpkin – I process my own pumpkin puree from whole pumpkins and freeze it for whenever I need a pumpkin fix. I usually heat my pumpkin puree in a pan to dry it out a little bit then let it cool down before using it, so no change to the recipe was needed. These muffins are also very quick to put together. I’ve tried a bunch of other pumpkin muffin recipes but this is the only one I’m keeping!

  3. Hi Sally,

    How do these muffins keep? I am wondering if I cook them 2 days in advance will they still be just as delicious come Thanksgiving? I’m so excited to try this recipe!

    1. Hi Kristen! Very well. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week. For longer storage, freeze muffins (with or without icing) for up to 3 months.

  4. Only have regular mapke syrup, not pure… Can I use or should I just omit maple icing? Need to make in a couple hours for school event….

  5. Love this recipe, these muffins are so moist and flavorful! I make them year ’round, not just in the fall.
    Sometimes we add a handful or two of dried cranberries to the batter.

  6. I tried you blueberry muffins and they are fantastic. I would like to try the pumpkin muffins. Can I use buttermilk instead of regular milk, and skip the cinnamon and pumpkinspice for vanilla. (my daughter is allergic to cinnamon)

  7. These are wonderful. I never have maple syrup but have the maple extract so I just use a little of that. I make them all year long as well.

  8. These are one of two staple muffin recipes, the other being your Apple crumb muffins! Love both, and so do my family, my Sunday school, and my friends!

  9. This is a great recipe!! Delicious, moist, and the perfect crumb topping!! I drizzled some leftover cream cheese icing over them that I had in excess from another bake. YUM-MIE!!:-)

  10. Love this recipe! I used the almond milk in the muffin and also substituted dairy-free “butter” in the crumb topping since I’m allergic to dairy. It turned out awesome!!

  11. Hi!! Is it possible to make these in those cute mini bundt cake pans? Cooking time? Thank you..making your apple muffins and these pumpkin ones.

    1. Absolutely! I’m unsure of the exact bake time as that depends on the exact capacity of the mini pans, so keep your eye on them and use a toothpick to test for doneness. Bake at 350F.

  12. Super delicious! Thanks Sally! Home run again. My husband is obsessed with pumpkin pie and we all won with these muffins! Great bake to kick off fall for Labor Day weekend!

  13. OMG so delicious, and the best way to start off our fall. We left off the maple icing, it was super sweet and the muffins really didn’t need it. SO GOOD.

  14. These are amazing! I made your pumpkin scones last week and still had the rest of the can of pumpkin. It wasn’t QUITE 1.5 cups (slightly less than 1-1/3) but I decided to go for it anyway and the muffins are delicious! Still very moist. Thanks for all your amazing pumpkin recipes! 🙂

  15. How can I adapt this recipe into baked donuts? The muffins sound delicious but I am on a baked donut kick right now. I have made crumb donuts (delicious!) and I think this recipe would be delicious!


  16. I love to bake and just made these this weekend…outstanding!! Can’t wait to see what the rest of the office thinks!! Thank you!

  17. I’ve made these twice and both times my crumb topping comes out like paste. What am I doing wrong? Nothing wrong with the taste but it just makes a glob on top of the muffins not crumbly. Thanks.

    1. Hi Rose! Do not over-mix the crumb topping or it will turn to paste. You just want to lightly crumble the ingredients together with a fork.

  18. These muffins are absolutely amazing! As much as I love my Kitchenaid mixer, I also love that these can easily be made by hand without one. I’m always a little worried about recipes for a crumb topping, because it usually turns out too dry and sandy, and there’s always way too much of it. BUT… this crumb recipe was perfect. There’s enough butter to make a big chunky crumb, and it’s the perfect amount for the amount of batter. I made a 1.5x recipe hoping to get 24 muffins, and that’s exactly what I got. I’ll definitely be making these again!

  19. As with all of Sally’s muffin recipes, this was is delicious!!! These muffins even turned out amazing even after messing up the recipe as I do on occasion (ok on the regular.) I added the melted butter for the crumb to the muffins. While they were a little dense, they worked! Yay!

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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