Pumpkin Crumb Cake Muffins are the ultimate autumn treat—delightfully fragrant, moist, and topped with a buttery spiced crumb and optional maple icing for that perfect fall indulgence. In this post, we’ll guide you through everything you need to know to bake these muffins effortlessly. From ingredient breakdowns to storage tips and creative variations, you’ll have all the tools you need to create a muffin that’s moist, flavorful, and cozy as a crisp fall morning.
Why You’ll Love This Pumpkin Crumb Cake Muffins
- Packed with warm, comforting spices like cinnamon and pumpkin pie spice, creating a perfect fall flavor.
- Moist and tender crumb thanks to pumpkin puree, oil, milk, and eggs.
- Extra indulgent with a buttery, spiced crumb topping that adds texture and visual appeal.
- Quick to prepare—no mixer needed—perfect for busy mornings or lazy weekends.
- Optional maple icing adds a sweet finish that feels elegant yet simple.
- Versatile enough for breakfast, snack time, or dessert—crowd-pleasing every time.
Ingredients
Muffin Batter
- 1 ¾ cups (219 g) all-purpose flour (spooned & leveled)
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp store-bought or homemade pumpkin pie spice*
- ½ tsp salt
- ½ cup (120 ml) canola or vegetable oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed light or dark brown sugar
- 1 ½ cups (340 g) canned pumpkin puree
- 2 large eggs, at room temperature
- ¼ cup (60 ml) milk, at room temperature*
Crumb Topping
- ¾ cup (94 g) all-purpose flour (spooned & leveled)
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) packed light or dark brown sugar
- 1 tsp store-bought or homemade pumpkin pie spice*
- 6 Tbsp (85 g) unsalted butter, melted
Maple Icing (Optional)
- 1 ½ cups (180 g) confectioners’ sugar
- 2 Tbsp (30 ml) pure maple syrup
- 2 Tbsp (30 ml) milk*
*Note: Homemade pumpkin pie spice can be made with equal parts ground ginger, nutmeg, cloves, and allspice. Milk options include dairy or non-dairy like almond milk—choose what you have on hand.
Step-by-Step: How to Make Pumpkin Crumb Cake Muffins
- Preheat your oven to 425°F (218°C). Grease or line two 12-cup muffin pans (since the recipe yields about 15 muffins).
- Combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl, whisking until well blended.
- In another bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
- Carefully mix the wet ingredients into the dry mixture, folding just until the flour is fully incorporated—avoid overmixing to keep the texture light.
- Spoon batter into each muffin cup, filling nearly to the top.
- For the crumb topping, mix together the flour, granulated sugar, brown sugar, and pumpkin pie spice until evenly combined.
- Add the melted butter and use a fork to gently stir until the mixture forms soft crumbs.
- Sprinkle the crumb mixture evenly over the muffin batter, lightly pressing it down so it adheres without compacting.
- Bake for 5 minutes at 425°F, then immediately reduce the oven temperature to 350°F (177°C) without opening the door. Bake for an additional 16–17 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
- Let muffins cool in the pan for 10 minutes while you make the optional icing: whisk confectioners’ sugar, maple syrup, and milk until smooth.
- Drizzle icing over warm muffins and serve. For mini muffins, bake straight at 350°F for 11–13 minutes.
Helpful Tips
- Don’t overmix—keep batter slightly lumpy for tender muffins.
- Even crumbs—press gently to embed topping but avoid compacting; let them stay loose for crisp texture.
- Watch the first 5 minutes—that initial blast at high heat gives great spring and lifts the crumb topping.
- Test doneness—a clean toothpick means you’re golden, else add a minute or two at 350°F.
- Pan prep matters—liners make cleanup easier; nonstick spray works, too, especially in metal pans.
Substitutions And Variations
- Spice swap: If you lack pumpkin pie spice, mix ¼ tsp each of ginger, nutmeg, cloves, and allspice per 1 tsp needed.
- Dairy-free: Use plant-based milk (e.g., almond, oat) and ensure the butter in crumbs is dairy-free.
- Mini muffin version: Fill mini liners and bake 11–13 minutes at 350°F—perfect bite size!
- Add-ins: Fold in chocolate chips, chopped pecans, or cranberries before topping for extra flavor and texture.
- Less sweet: Omit the icing or reduce sugar slightly in batter—crumb topping still provides sweetness.
Storage Instructions
You can prepare the muffins in advance and keep them at room temperature for up to 2 days, or refrigerate them for up to a week for longer freshness. For even longer storage, freeze the muffins (with or without icing) for up to 3 months. Thaw overnight in the fridge, then warm briefly and add icing if desired.
Nutritional Information
(Estimate per muffin, varies by size and ingredients used)
- Calories: ~350–380 kcal
- Carbohydrates: 55–60 g (includes sugars from topping and icing)
- Fat: 12–14 g (from oil, butter)
- Protein: 4–5 g (eggs and flour)
Pumpkin adds fiber, vitamin A, and moisture with fewer calories—win-win!
Serving Suggestions
- Serve fresh out of the oven with coffee, tea, or spiced latte for a cozy morning.
- Garnish with a sprinkle of cinnamon or chopped nuts for added flair.
- Pair with Greek yogurt or a dollop of whipped cream for dessert-level indulgence.
Frequently Asked Questions About Pumpkin Crumb Cake Muffins
Can I make these in advance?
Yes! You can prepare the muffins in advance and keep them at room temperature for up to 2 days, or refrigerate them for up to a week for longer freshness. For longer preservation, freeze them (with or without icing) for up to 3 months. Thaw in the fridge overnight, warm gently, and add icing if desired.
Why bake at two temperatures?
Starting at 425°F gives the muffins an initial rise and helps the crumb topping set without sinking. Lowering to 350°F completes baking gently to preserve tender texture.
What’s the best method for an even crumb topping?
Use a fork to mix melted butter into the dry crumb ingredients—mix just until pea-sized crumbs form. Press lightly on top so they stick without losing crispness.
Can I make a dairy-free version?
Absolutely! Substitute non-dairy milk like almond or oat and use dairy-free butter for the crumb. The rich pumpkin base keeps these just as moist and flavorful.
How to store icing?
Refrigerate any leftover icing in a sealed container. Before serving, whisk and add a little milk if needed to bring it back to drizzle consistency.
Conclusion
Thank you so much for baking along! These Pumpkin Crumb Cake Muffins are one of my easy favorite fall recipes—culinary comfort wrapped in a muffin. I hope you enjoy how moist and flavorful they are, with that heavenly spiced crumble and the cozy maple icing finish. May each bite bring warmth, joy, and the delightful flavors of the season. Happy baking—and thanks for being part of our food-loving community!
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Pumpkin Crumb Cake Muffins
- Total Time: 37 minutes
- Yield: 15 muffins 1x
Description
Pumpkin Crumb Cake Muffins are moist, warmly spiced, and topped with a buttery crumble and optional maple glaze. They’re easy to make, perfectly sweet, and ideal for cozy fall mornings or festive gatherings.
Ingredients
For the Muffins:
1 ¾ cups all-purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1 tsp pumpkin pie spice
½ tsp salt
½ cup canola or vegetable oil
½ cup granulated sugar
½ cup brown sugar
1 ½ cups pumpkin puree
2 large eggs
¼ cup milk
For the Crumb Topping:
¾ cup all-purpose flour
¼ cup granulated sugar
¼ cup brown sugar
1 tsp pumpkin pie spice
6 Tbsp melted butter
Optional Maple Icing:
1 ½ cups powdered sugar
2 Tbsp maple syrup
2 Tbsp milk
Instructions
- Preheat your oven to 425°F (218°C). Grease or line two 12-cup muffin pans (since the recipe yields about 15 muffins).
- Combine the flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large mixing bowl, whisking until well blended.
- In another bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
- Carefully mix the wet ingredients into the dry mixture, folding just until the flour is fully incorporated—avoid overmixing to keep the texture light.
- Spoon batter into each muffin cup, filling nearly to the top.
- For the crumb topping, mix together the flour, granulated sugar, brown sugar, and pumpkin pie spice until evenly combined.
- Add the melted butter and use a fork to gently stir until the mixture forms soft crumbs.
- Sprinkle the crumb mixture evenly over the muffin batter, lightly pressing it down so it adheres without compacting.
- Bake for 5 minutes at 425°F, then immediately reduce the oven temperature to 350°F (177°C) without opening the door. Bake for an additional 16–17 minutes, or until a toothpick inserted into the center of a muffin emerges clean.
- Let muffins cool in the pan for 10 minutes while you make the optional icing: whisk confectioners’ sugar, maple syrup, and milk until smooth.
- Drizzle icing over warm muffins and serve. For mini muffins, bake straight at 350°F for 11–13 minutes.
Notes
You can freeze these muffins for up to 3 months. Use dairy-free milk and butter substitutes if needed. Mini muffin version: bake 11–13 mins at 350°F.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Muffins
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 365
- Sugar: 26g
- Carbohydrates: 56g
- Protein: 5g