The Ultimate Pumpkin Crumb Cake Muffins Recipe

Have you ever wondered how to capture the perfect, cozy essence of autumn in a single bite? Forget watery pumpkin spice lattes; the real magic happens in the kitchen. Many believe achieving that perfect bakery-style muffin with a high dome and a moist, tender crumb is a complicated affair. But what if I told you the secret is not just in the ingredients, but in one simple, game-changing oven trick? These are not just any muffins; they are the ultimate Pumpkin Crumb Cake Muffins—impossibly soft, brimming with warm spices, and crowned with a buttery, cinnamon-sugar streusel that will have everyone reaching for a second. Get ready to fill your home with the intoxicating aroma of fall baking and create a treat that tastes even better than it smells.

Ingredients

Here is everything you’ll need to create these heavenly muffins. For the best results, bring your eggs and milk to room temperature before you begin.

Ingredient	Amount/Quantity
For the Muffins
All-purpose flour (spooned & leveled)	1 and 3/4 cups (219g)
Baking soda	1 teaspoon
Warm ground cinnamon	2 teaspoons
Fragrant pumpkin pie spice	1 teaspoon
Fine sea salt	1/2 teaspoon
Canola or vegetable oil	1/2 cup (120ml)
Granulated sugar	1/2 cup (100g)
Packed light or dark brown sugar	1/2 cup (100g)
Rich canned pumpkin puree	1 and 1/2 cups (340g)
2 large eggs	At room temperature
Milk (dairy or non-dairy)	1/4 cup (60ml), at room temp
For the Crumb Topping
All-purpose flour (spooned & leveled)	3/4 cup (94g)
Granulated sugar	1/4 cup (50g)
Packed light or dark brown sugar	1/4 cup (50g)
Aromatic pumpkin pie spice	1 teaspoon
Unsalted butter, perfectly melted	6 Tablespoons (85g)
For the Maple Icing (Optional)
Confectioners’ sugar	1 and 1/2 cups (180g)
Pure maple syrup	2 Tablespoons (30ml)
Milk	2 Tablespoons (30ml)

Timing

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Total Time: 42 minutes (Less time than it takes to watch an episode of your favorite show!)

Step-by-Step Instructions

Follow these simple steps to bake the most delicious Pumpkin Crumb Cake Muffins you’ve ever tasted.

Step 1: Prep Your Oven and Muffin Pan

this now & bake later ❤️

First things first, preheat your oven to 425°F (218°C). This initial high heat is our secret weapon for creating those coveted high-domed muffin tops! Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with paper liners. This recipe makes about 15 muffins, so get a second pan ready for the extra three.

Step 2: Combine the Dry Ingredients

In a large mixing bowl, grab a whisk and thoroughly combine the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, and salt.

• Tip: Whisking these dry ingredients together ensures the leavening agents and spices are evenly distributed, which means every single muffin will be perfectly spiced and rise beautifully.

Step 3: Mix the Wet Ingredients

In a separate medium-sized bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, room-temperature eggs, and milk. Keep whisking until everything is smooth and well combined. The mixture should look vibrant and smell amazing!

Step 4: Fold It All Together

Now, gently pour the wet ingredients into the bowl of dry ingredients. Using a spatula, fold the two mixtures together until they are just combined. Be careful not to overmix! A few little lumps in the batter are perfectly fine and are a sign of a tender muffin to come.

Step 5: Prepare the Buttery Crumb Topping

Let’s make the best part! In a small bowl, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice for the topping. Pour the melted butter over the top and use a fork to lightly mix it in until you have small- to medium-sized crumbs.

• Tip: The key to a great crumb topping is to avoid over-mixing. You want distinct buttery crumbles, not a uniform paste.

Step 6: Assemble and Top the Muffins

Spoon the muffin batter into your prepared liners, filling them almost to the very top. A full liner helps create a nice, substantial muffin. Generously spoon the crumb topping evenly over the batter in each cup. Gently press the crumbs down into the batter just a little bit to help them adhere while baking.

Step 7: Bake to Golden Perfection

Place the muffins into your preheated 425°F oven and bake for 5 minutes. Then, keeping the muffins in the oven, reduce the temperature to 350°F (177°C). Continue to bake for another 16-17 minutes. The total baking time will be about 21-22 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean. Let them cool in the pan for 10 minutes before transferring to a wire rack.

Step 8: Whisk Up the Maple Icing

While the muffins are cooling, make the optional (but highly recommended!) maple icing. Simply whisk the confectioners’ sugar, pure maple syrup, and milk together in a small bowl until the mixture is smooth. Drizzle this glorious icing over the warm muffins and serve immediately for the ultimate treat.

Nutritional Information

This is an estimate per muffin (assuming a batch of 15). Actual values may vary based on ingredients used.

• Calories: 365 kcal
• Carbohydrates: 54 g
• Protein: 4 g
• Fat: 15 g
• Saturated Fat: 5 g
• Sugar: 34 g
• Sodium: 250 mg
• Fiber: 2 g

These muffins are also a wonderful source of Vitamin A, thanks to the nutrient-rich pumpkin puree!

Healthier Alternatives

Want to enjoy these muffins with a few healthy tweaks? Here are some simple swaps that keep them delicious:

• Flour Swap: Replace half of the all-purpose flour with white whole wheat flour to add fiber and nutrients without making the muffins too dense.
• Oil Alternative: Substitute the vegetable oil with melted coconut oil or an equal amount of unsweetened applesauce to reduce the fat content.
• Sugar Reduction: You can reduce the granulated and brown sugar in the muffin batter by about 1/4 cup total without a major impact on the texture. For the topping, consider using a natural sweetener like coconut sugar.
• Vegan-Friendly Option: To make these muffins vegan, use flax eggs (2 tbsp ground flaxseed + 5 tbsp water), your favorite plant-based milk (like almond or oat milk), and a vegan butter substitute for the crumb topping.

Serving Suggestions

These Pumpkin Crumb Cake Muffins are a star on their own, but they pair beautifully with other flavors.

• For Breakfast: Serve one warm with a small pat of butter and a hot cup of coffee or a chai tea latte.
• For Brunch: Add them to a brunch spread alongside a fresh fruit salad and a savory quiche for a perfect sweet-and-salty balance.
• Afternoon Snack: Enjoy a muffin with a glass of cold milk or warm apple cider for a comforting pick-me-up. They’re a guaranteed way to make any afternoon feel special!

Common Mistakes to Avoid

Get perfect muffins every time by avoiding these common slip-ups:

• Overmixing the Batter: This is the #1 cause of tough, dense muffins. Solution: Fold the wet and dry ingredients together just until no flour streaks remain. A lumpy batter is a happy batter!
• Using Cold Ingredients: Cold eggs and milk don’t incorporate as well into the batter. Solution: Let your eggs and milk sit on the counter for about 30 minutes to reach room temperature before you start.
• Skipping the Initial High Heat: That first 5 minutes at 425°F is what gives the muffins a powerful initial burst of heat, creating that beautiful bakery-style dome. Solution: Don’t skip this step! It makes a world of difference.
• Overbaking: Even an extra minute or two can turn a moist muffin into a dry one. Solution: Start checking for doneness at the low end of the bake time (around 16 minutes after reducing the heat). A clean toothpick is your signal they are ready.

Storing Tips

To keep your muffins tasting fresh and delicious, follow these storage guidelines:

• At Room Temperature: Store the muffins in an airtight container for up to 2 days. The crumb topping will soften slightly but will still be tasty.
• In the Refrigerator: For longer storage, place them in an airtight container in the fridge for up to 1 week.
• Freezing for Later: These muffins freeze beautifully! Let them cool completely, but do not ice them. Place them in a freezer-safe bag or container and freeze for up to 3 months.
• Reheating: To enjoy a frozen muffin, let it thaw at room temperature or microwave it for 20-30 seconds. To revive that “freshly baked” texture, warm it in a 350°F (177°C) oven for about 5-7 minutes.

Conclusion

There you have it—a straightforward path to the most incredible homemade Pumpkin Crumb Cake Muffins. With their incredibly moist texture, warm spice flavor, and irresistible crumb topping, this recipe is guaranteed to become a fall favorite. They are perfect for sharing with family, bringing to a gathering, or simply enjoying on a quiet morning. We truly hope you love baking (and eating!) these as much as we do.

Ready to get baking? Try this recipe out and let us know how it turned out in the comments below! We love hearing your feedback and seeing your beautiful creations. Don’t forget to rate the recipe and subscribe for more delicious recipes!

FAQs

Q1. Can I use fresh pumpkin puree instead of canned?

Yes, you absolutely can! Just be sure to use a baking pumpkin (like a sugar pumpkin), not a carving pumpkin. You’ll need to roast or steam it, then puree it until very smooth. The key is to blot the fresh puree with paper towels or strain it through a cheesecloth to remove excess water, as homemade puree is often more watery than canned.

Q2. My crumb topping wasn’t crumbly; it was more like a paste. What did I do wrong?

This usually happens from overmixing the topping after adding the melted butter. To get those perfect crumbs, use a fork and mix just until clumps form. You want a sandy, pebbly texture with various-sized crumbs, not a smooth, uniform paste.

Q3. Can I make these muffins gluten-free?

Certainly! For the best results, substitute the all-purpose flour with a high-quality 1-to-1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different, but they will still be incredibly delicious.

Q4. Is the maple icing necessary?

Not at all! These muffins are incredibly flavorful and delicious all on their own, thanks to the rich pumpkin batter and buttery crumb topping. The icing adds an extra layer of sweetness and a lovely maple note, but feel free to skip it if you prefer a less sweet muffin.

Print