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. After trying several pumpkin recipes, I found this one and it was by far the best!! The maple glaze made it outstanding. Thanks Sally!

  2. These are absolutely amazing! Perfect texture! I accidentally doubled the pumpkin pie spice so I cut the cinnamon in half and the flavor turned out great.

  3. These muffins were really easy to make! As for the flavor I’m indifferent. I’m not sure if I expected something sweeter or with more flavor, but something is missing…maybe the key is to use the maple glaze, which I skipped. I do however like that the crumble was made using melted butter…so much easier to make than others I’ve tried. I baked these as suggested and they came out of the oven perfectly!

  4. These look so yummy! Would love to make this as a loaf. Could you tell me oven temperature and time for doing this. Thank you!

  5. Delicious! Easy to make! I received so many compliments. Another great recipe! Thank you Sally.

  6. I made these this morning and they were amazing…I didn’t make it to the table to sit down they were so good!!! Thanks Sally!

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

  7. These muffins are absolutely amazing! The muffin itself is lighter than I expected, as most pumpkin recipes seem to be really dense. Not these! I followed the recipe except I added some toasted pecans on the batter before topping with the crumbs. I, too, go heavy with the spices, and the flavor was perfect. Thanks so much for the best muffin recipe I’ve ever tried!!

  8. This is my go to recipe for pumpkin muffins. My little one loves them so it’s a 5 star in my book. Making them again in the morning. They freeze well too.

  9. Made these today and they were delicious! Although I had to make 2 different batches because I completely forgot about the crumb topping the first time and remembered when there was only 2 mins left baking time but does anyone know the how many calories are in each muffin?

  10. I have a question: if I want to double this recipe but I can’t fit two pans in my oven, is it okay to let half the batter sit out while the first batch bakes? Since it’s only leavened with baking soda I’m worried the second batch might not rise enough after sitting out.

  11. Wowza!! These came out phenomenally. I’m not much of a baker but your recipes hit every time. I vow not to stray to another site when looking for baking recipes. Thanks!

  12. I’ve made these now 4 times and they are a hit! The only personal changes I’ve made is to halve the icing recipe, cut out 1/2-1 tbsp of butter for the crumb, and squeeze everything into 12 muffins cups. I’ve even done this in a 8″ square pan and it worked lovely as well and served as squares. Definitely keeping this in my permanent recipe log.

  13. I haven’t made these yet, but plan to.
    Does the published recipe account for the decrease in sugar? If not, can yo tell me exactly what amounts you used?
    Thanks!

      1. Absolutely. 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.

  14. They are sooooo good! If I made them today (Thursday)will they be good on Saturday? Want to take to my daughters house. Thank you for delicious recipe! Or should I freeze them?

      1. Tried it…absolutely delicious!!! Have made it three time since. You would never know it’s gluten free. BIG FAN FAVORITE! Thank you!!!

  15. I pinned them yesterday morning made them last night and everyone at my house couldn’t wait for me to glaze them so they could eat them !!!! The consensus is ……. they are better then Dunkins pumpkin muffins!!!!
    Thank you

  16. Tried making these muffins yesterday — they were delicious! Easier than I expected with the crumble part. Will be making again – thank you for posting!

  17. Saw this recipe and want to try them but the only question I have is there is no baking powder in them? Your pumkin bread recipe has it? Thanks!

  18. My daughters birthday is tomorrow (Halloween) she specifically requested these muffins! I am going to make the mini version and replace the maple frosting with marshmallow spider webs. Top it all off with some spider rings for her class mates (5 and 6 year olds) and voila, deliciously haunted pumpkin muffins!

  19. Just made these yesterday,.. they were perfect!!…so moist & delicious..I used 2tsp maple extract in place of the maple syrup for the glaze, tasted amazing! Also I squeezed 18 muffins out of this recipe, still were a good size..I only baked for 20min total.

  20. Made these and they are wonderful! I would have posted a pic of mine but don’t know how to post to instagram. Too many new avenues for this ol 72 year old

  21. Can you make these with pumpkin pie filling rather than pumpkin and the spices? Just trying to use what I have in my cupboard.

    1. Hi Paula, I recommend checking the ingredient list on your pumpkin pie filling. Usually they contain sugar in addition to spices which makes it less than ideal for using in baked goods recipes as we don’t know exactly how much sugar (and other ingredients!) it contains.

  22. Made them today and they were amazing. I was worried because the crumb didn’t really look like crumb but I trusted Sally to make something delicious and OMG, these were amazing.

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