Welcome to your new favorite fall treat! These Pumpkin Crumb Cake Muffins are wonderfully soft, perfectly spiced, and truly irresistible. Each muffin boasts a generous, sweet crumb topping that adds delightful texture. We finish them off with a sweet drizzle of maple icing for an extra touch of decadence. They are the perfect way to enjoy the cozy flavors of autumn, whether for breakfast or an afternoon snack.

Why You’ll Love These Pumpkin Crumb Cake Muffins

You’ll adore baking these Pumpkin Crumb Cake Muffins for so many reasons! They are incredibly easy to make and packed with fall goodness.

Super soft and moist: Every bite is tender, thanks to the pumpkin puree.
Loaded with cozy fall spices: Warm cinnamon and pumpkin pie spice create a comforting aroma and flavor.
Features a sweet pumpkin spice crumb: The streusel topping adds a delightful crunch and extra sweetness.
Optional, decadent maple icing: A simple drizzle elevates these muffins to dessert status.
Easy, no-mixer recipe: No special equipment needed, just bowls and whisks.
Ready in under an hour: Enjoy fresh, homemade muffins without a long wait.
Versatile for breakfast or dessert!

Ingredients

Gathering your ingredients is the first step to delicious homemade treats. Here’s what you need for these delightful Pumpkin Crumb Cake Muffins, plus some helpful notes.

Muffin Batter

1 and 3/4 cups (219g) all-purpose flour, spooned & leveled
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon store-bought or homemade 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, spooned & leveled
1/4 cup (50g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pumpkin pie spice
6 Tablespoons (85g) unsalted butter, melted

Maple Icing (optional)

1 and 1/2 cups (180g) confectioners’ sugar
2 Tablespoons (30ml) pure maple syrup
2 Tablespoons (30ml) milk*

Notes & Substitutions

Ensure you are using 100% pure canned pumpkin puree, not pumpkin pie filling, which contains added sugars and spices. As explained by Martha Stewart, pumpkin puree and pumpkin pie filling are not interchangeable in baking due to their different ingredients. You can use a store-bought pumpkin pie spice blend or make your own with cinnamon, ginger, nutmeg, and allspice. For dairy-free options, feel free to use your favorite plant-based milk like almond or soy milk. Using room temperature eggs and milk helps create a smooth, emulsified batter, preventing a curdled appearance. Using room temperature ingredients is a valuable tip, as it promotes better texture, lift, and uniform baking in baked goods. Always measure flour by spooning it into the measuring cup and then leveling it off, rather than scooping directly from the bag. This prevents over-packing the flour and keeps your muffins tender.

Equipment

You don’t need fancy tools to make these wonderful Pumpkin Crumb Cake Muffins. Just a few kitchen essentials will do the trick!

Standard 12-count muffin pan: You’ll likely need two, as this recipe makes 15 muffins.
Paper cupcake liners or nonstick spray: For easy removal.
Large mixing bowls: For the muffin batter.
Medium mixing bowls: For the crumb topping and icing.
Whisks: For combining ingredients smoothly.
Rubber spatula: For folding ingredients.
Measuring cups and spoons: For accurate ingredient portions.

How to Make Pumpkin Crumb Cake Muffins

Follow these simple steps to bake delicious Pumpkin Crumb Cake Muffins that everyone will love.

Prepare Muffin Pans: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe yields 15 muffins, so prepare a second muffin pan in the same manner. Set both aside.
Whisk Dry Muffin Ingredients: In a large bowl, whisk the 1 and 3/4 cups all-purpose flour, baking soda, 2 teaspoons cinnamon, 1 teaspoon pumpkin pie spice, and 1/2 teaspoon salt together until thoroughly combined. Set this dry mixture aside.
Whisk Wet Muffin Ingredients: In a separate medium bowl, whisk the canola or vegetable oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and 1/4 cup milk together. Mix until all these wet ingredients are fully combined and smooth.
Combine Muffin Batters: Pour the wet ingredients mixture into the bowl with the dry ingredients. Gently fold everything together using a rubber spatula just until combined. Be careful not to overmix; stop as soon as no flour pockets remain.
Fill Muffin Liners: Spoon the prepared muffin batter evenly into your lined or sprayed muffin pans. Fill each liner almost to the top. This ensures nice, tall muffins.
Prepare Crumb Topping: In a clean medium bowl, whisk together the 3/4 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup brown sugar, and 1 teaspoon pumpkin pie spice for the crumb topping. Combine these dry ingredients well.
Add Melted Butter to Crumb: Pour the 6 tablespoons of melted butter into the dry crumb mixture. Using a fork, lightly mix the butter into the flour mixture until coarse crumbs begin to form. Avoid over-mixing, as this can create a paste.
Top Muffins with Crumb: Spoon the crumb topping evenly over the muffin batter in each liner. Gently press the crumbs down into the batter so they are snug and adhere well. This helps them stay put during baking.
Bake Muffins: Place the muffin pans in the preheated oven. Bake for 5 minutes at 425°F (218°C). After 5 minutes, and without opening the oven, reduce the oven temperature to 350°F (177°C). Continue to bake for an additional 16-17 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The total baking time will be approximately 21-22 minutes.
Cool Muffins: Allow the freshly baked muffins to cool in the muffin pan for 10 minutes. While they cool, you can prepare the maple icing. For mini muffins, bake for 11-13 minutes at 350°F (177°C) for the entire baking duration.
Make Maple Icing: In a small bowl, whisk together the confectioners’ sugar, pure maple syrup, and 2 tablespoons of milk until the mixture is completely smooth and free of lumps. Adjust milk if needed for desired consistency.
Drizzle and Serve: Once the muffins have cooled slightly, drizzle the maple icing generously over the warm Pumpkin Crumb Cake Muffins. Serve them warm and enjoy!

Pro Tips for Perfect Pumpkin Crumb Cake Muffins

Achieve bakery-style results every time with these simple pro tips for your crumb cake muffins.

Avoid Overmixing Batter: Mix the wet and dry ingredients just until combined. Overmixing develops gluten, leading to tough, dry muffins instead of tender ones.
Don’t Overmix Crumb Topping: Mix the crumb topping ingredients lightly with a fork until coarse crumbs form. Overmixing can turn your lovely crumb into a dense, pasty topping.
Use Room Temperature Ingredients: Eggs and milk at room temperature blend more easily and create a smoother, more uniform batter. This helps the muffins rise better and have a finer texture.
Spoon & Level Flour: For precise measurement, spoon flour into your measuring cup and level it off with a straight edge. This prevents adding too much flour, which can result in dense, dry muffins.
Initial High Heat Bake: Starting the bake at a higher temperature (425°F) for the first few minutes creates a burst of steam. This helps the muffins rise quickly, resulting in beautifully tall, domed tops.
Fill Liners Almost Full: Don’t be shy about filling your muffin liners! Filling them almost to the top ensures generous, full-sized muffins with satisfying tops.
Prevent Sticking: Always use paper liners or thoroughly spray your muffin pan with nonstick spray. This ensures your delicious pumpkin treats release easily without leaving crumbs behind.

Serving, Storage, and Variations

These Pumpkin Crumb Cake Muffins are versatile and easy to enjoy for days!

Serving Suggestions: Enjoy these warm, spiced muffins on their own with a cup of coffee or tea. They are perfect for a cozy breakfast, brunch, or a delightful afternoon snack.
Storage Instructions:
- Room temperature: Store leftover muffins in an airtight container at room temperature for 1-2 days.
- Refrigerator: For longer freshness, refrigerate them in an airtight container for up to 1 week.
- Freezing instructions: Freeze unfrosted muffins in an airtight freezer bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Variations

Add-ins: Stir in 1/2 cup of chocolate chips, white chocolate chips, or chopped pecans (if not nut-free) to the muffin batter before baking for extra flavor and texture.
Spice Adjustments: Feel free to customize the spices. Add a pinch of ground ginger, nutmeg, or cloves for a more complex spice profile.
Icing Alternatives: If maple isn’t your preference, try a simple cream cheese glaze or a basic powdered sugar glaze thinned with milk.
Mini Muffins: Adjust baking time. Mini muffins typically bake for 11-13 minutes at 350°F (177°C) the entire time.

Nutrition Information

Please note that this nutrition information is an estimation based on the ingredients used and serving size. Actual values may vary depending on specific brands and preparation methods.

Nutrient	Per Muffin (Estimated)
Calories	320
Total Fat	16g
Saturated Fat	6g
Cholesterol	45mg
Sodium	220mg
Total Carbohydrate	42g
Dietary Fiber	2g
Total Sugars	28g
Protein	4g

These values are provided for informational purposes only and are not a substitute for professional nutrition advice.

Frequently Asked Questions (FAQ)

Here are answers to some common questions about making Pumpkin Crumb Cake Muffins.

Can I use fresh pumpkin puree? Yes, you can! Just ensure it’s well-drained to remove excess moisture, as canned puree tends to be thicker.
Can I make these muffins gluten-free? You can try a 1:1 gluten-free all-purpose flour blend. Results may vary slightly in texture, but many blends work well.
Why did my muffins stick to the liners? This often happens if the muffins were removed too soon from the pan or if liners weren’t adequately greased. Ensure full cooling in the pan.
Is the maple icing necessary? No, the maple icing is optional! These Pumpkin Crumb Cake Muffins are equally delicious on their own with just the crumb topping.
Can I prepare the batter ahead of time? It’s best to bake muffin batter immediately for optimal rise and texture. You can mix the dry and wet ingredients separately and combine just before baking.
How do I know when the muffins are fully baked? Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs attached, but no wet batter.

Conclusion

These delightful Pumpkin Crumb Cake Muffins truly capture the essence of fall in every bite. They are incredibly easy to make, featuring a tender crumb, perfectly spiced pumpkin flavor, and an irresistible streusel topping, all finished with a sweet maple glaze. This recipe is perfect for beginners and busy parents alike, bringing warmth and joy to your kitchen. We encourage you to try this fantastic recipe and share your creations! Please rate it and leave a comment below—we’d love to hear from you.

Close-up of freshly baked Pumpkin Crumb Cake Muffins with a sweet glaze and streusel topping cooling on a wire rack.

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