Ready to fall head-over-heels for a muffin that’s basically breakfast meets dessert? These Moist Pumpkin Muffins topped with a Pumpkin Muffins Crumb Topping deliver all the cozy vibes of autumn in one handheld treat. Imagine biting through a cakey pumpkin base, hitting pockets of warm spices, then crunching into buttery pumpkin-spice crumbs finished with a sweet drizzle of maple glaze. Who needs Bagels when you’ve got these beauties?
Why You’ll Love These Crumb Cake Muffins
We all know the classic Libby’s Pumpkin Muffins, and don’t even get me started on Sally’s Pumpkin Muffins—they’re great, but these muffins take it a step further. By riffing on my go-to pumpkin bread recipe, I’ve created Crumb Cake Muffins that combine simplicity with show-stopper flavor. Ready in under an hour, no fancy equipment needed, and they keep you cozy as the air turns crisp.
Bold Tip: Use oil in the batter for extra tender crumb—no stickiness, just pure pumpkin magic.
The Secret? It’s in the Crumbs
Let’s be real: crumbs are the MVP. The Pumpkin Spice Crumb Topping here uses melted butter, brown sugar, granulated sugar, flour, and homemade pumpkin-pie spice. It bakes into crunchy clusters that perfectly contrast the fluffy muffin underneath. IMO, it’s impossible to resist a muffin without crumbs—but with crumbs? Next-level.
Rhetorical moment: Who needs cereal when your breakfast is crowned with streusel?
Batter Up! How to Make ‘Em
- Dry Mix: Whisk together flour, baking powder, salt, and a cozy blend of cinnamon, nutmeg, ginger, and cloves. You can even use a pre-mixed pumpkin-pie spice if that’s your jam.
- Wet Mix: In another bowl, combine pumpkin puree (homemade or canned—no pie filling), oil, eggs, and a splash of vanilla. Stir in just enough granulated sugar to sweeten without overpowering.
- Combine: Gently fold dry ingredients into the wet until just combined—don’t overmix or you’ll sacrifice that tender crumb.
Pro Tip: If you crave extra fall flair, swirl in a handful of Low-fat Pumpkin Oatmeal Chocolate Chip Muffins–style oats for chewiness.
Crumb Topping & Optional Icing
- Streusel Time: In a small bowl, toss flour, sugars, and spices. Pour in melted butter and stir until the mixture resembles damp sand.
- Maple Glaze (Optional): Whisk powdered sugar with a dash of maple syrup and milk to drizzle on top. The glaze seeps into the streusel, creating pockets of sweetness that’ll have you saying “OMG” mid-bite.
FYI, these muffins hold up beautifully without icing—crumble and eat!
Bake & Devour
Spoon your batter into a lined muffin tin, filling almost to the top. Sprinkle generous heaps of crumb topping on each cup, pressing lightly to adhere. Bake at 350°F for 18–22 minutes, until a toothpick comes out clean and crumbs are golden. Let them cool slightly before digging in—though warm straight from the oven is an acceptable life choice.
Bold Tip: If your kitchen is colder, warm your muffin tin briefly before baking to help the muffins rise evenly.
Crowd-Pleaser & Beyond
Hosting a fall brunch? These muffins scale up: just double the batch and bake in two tins. Need a quick sweet fix? Freeze cooled muffins individually—thaw, warm, and enjoy as a Low Carb Dessert alternative (omit the glaze). They’re also delightful alongside coffee or tea when you’d normally grab a Bagel.
Variations to Try
- Nutty Crunch: Fold chopped pecans or walnuts into the batter for extra texture.
- Gluten-Free Swap: Use a 1:1 gluten-free flour blend—same tasty result without the gluten.
- Dairy-Free Delight: Swap oil for coconut oil and replace sour cream with coconut yogurt.
Whatever you choose, these muffins prove that pumpkin things to bake can be both simple and spectacular.
Final Thoughts
Whether you’re a pumpkin purist or love experimenting, these Pumpkin Muffins topped with buttery crumbs deliver the perfect balance of soft cake and crunchy streusel. They rival any bakery offering and easily earn a spot in your fall baking rotation. So preheat your oven, grab that pumpkin puree, and get ready to bake a batch of heaven!
Happy baking, pumpkin lovers! 🎃🧁
Moist Pumpkin Crumb Cake Muffins – Pumpkin Muffins Crumb Topping
- Total Time: 32 minutes
- Yield: 15 muffins
Description
Fluffy pumpkin-spiced muffins crowned with a crunchy streusel and a drizzle of maple glaze. Perfect for fall mornings and weekend brunches!
Ingredients
Muffin Batter
- 1¾ cups (219 g) all-purpose flour, spooned and leveled
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice (store-bought or homemade*)
- ½ tsp salt
- ½ cup (120 ml) vegetable or canola oil
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 1½ cups (340 g) pumpkin purée
- 2 large eggs, room temperature
- ¼ cup (60 ml) milk, room temperature (any kind, dairy or non)
Crumb Topping
- ¾ cup (94 g) all-purpose flour, spooned and leveled
- ¼ cup (50 g) granulated sugar
- ¼ cup (50 g) packed brown sugar
- 1 tsp pumpkin pie spice*
- 6 Tbsp (85 g) unsalted butter, melted
Maple Glaze (Optional)
- 1½ cups (180 g) confectioners’ sugar, sifted
- 2 Tbsp pure maple syrup
- 2 Tbsp milk
Instructions
- Prep & Preheat
- Heat oven to 425°F (218°C).
- Lightly grease two 12-cup muffin pans or line them with paper liners.
- Make the Muffin Batter
- In a large bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, and salt until evenly mixed.
- In another bowl, whisk oil, both sugars, pumpkin purée, eggs, and milk until smooth.
- Pour the wet mix into the dry ingredients. Gently fold with a spatula until just combined—no streaks of flour should remain.
- Portion the Batter
- Fill each muffin cup nearly to the top (you’ll get about 15 muffins once both pans are used).
- Prepare the Crumb Topping
- In a small bowl, stir flour, granulated sugar, brown sugar, and pumpkin pie spice.
- Drizzle in melted butter and toss with a fork until the mixture forms coarse crumbs.
- Top & Bake
- Sprinkle a generous layer of streusel over each muffin, pressing lightly so it clings to the batter.
- Bake for 5 minutes at 425°F, then without opening the oven door, reduce heat to 350°F (177°C) and continue baking 16–17 more minutes, until a toothpick comes out clean.
- (For mini muffins: bake 11–13 minutes at 350°F total.)
- Cool & Ice
- Let muffins rest in the pan for 10 minutes. Meanwhile, whisk maple syrup, milk, and powdered sugar until you have a pourable glaze.
- Drizzle the icing over warm muffins and serve.
- Storage & Make-Ahead
- Store at room temperature in an airtight container for 1–2 days, or refrigerate up to 1 week.
- To freeze, wrap cooled muffins individually and stash in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature.
Notes
Notes
- Pumpkin Pie Spice Substitution: If you lack mixed spice, use ¼ tsp each ground ginger, nutmeg, cloves, and allspice, plus the 2 tsp cinnamon.
- Milk Options: Whole, skim, or unsweetened almond milk all work beautifully.
- Pan Choice: A light-colored metal pan yields the best rise and even baking—glass or ceramic may require an extra 5–10 minutes in the oven.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Desserts