There’s something undeniably magical about pumpkin season. As the leaves begin to crisp and the air carries that first whisper of autumn, the kitchen becomes a haven of warm spices, glowing ovens, and recipes that feel like home. That’s where these Pumpkin Crumb Cake Muffins come in—a recipe that feels like a hug wrapped in cinnamon and sugar.
Growing up, pumpkin treats were reserved for the heart of fall—usually around October, when school was back in full swing, and the days started to shorten. My grandmother always had a batch of spiced muffins or breads cooling on her windowsill. The aroma of pumpkin, nutmeg, and brown sugar would drift through the house like a signal that fall had officially arrived. These muffins take me right back to those moments, but with a little extra flair—a tender, moist pumpkin base topped with a buttery crumb that melts in your mouth.
These aren’t just muffins. They’re a nostalgic tribute to the coziness of fall, ideal for weekend breakfasts, afternoon pick-me-ups, or even as a make-ahead treat for holiday mornings. They’re easy enough for beginners, yet delicious enough to impress anyone at the table. And trust me—your kitchen will smell amazing.
Why You’ll Love This Recipe:
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Ultimate fall flavor: Loaded with real pumpkin and warm spices.
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Perfectly tender: The muffin crumb is soft and moist, thanks to the pumpkin puree.
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That crumb topping though: Buttery, cinnamon-sugar crumb topping takes these from simple to bakery-worthy.
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Easy to make: No mixer required—just bowls, a whisk, and some good old-fashioned mixing.
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Freezer-friendly: Make a batch now and save some for later (if they last that long!).
INGREDIENTS YOU’LL NEED:
For the Crumb Topping:
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3/4 cup (94g) all-purpose flour
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1/4 cup (50g) granulated sugar
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1/4 cup (50g) packed light or dark brown sugar
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1 teaspoon ground cinnamon
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6 tablespoons (86g) unsalted butter, melted
For the Muffins:
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1 and 3/4 cups (220g) all-purpose flour
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1 teaspoon baking soda
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2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cloves
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1/4 teaspoon ground ginger
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1/2 teaspoon salt
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1/2 cup (100g) granulated sugar
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1/2 cup (100g) packed light or dark brown sugar
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1 cup (227g) canned pumpkin puree
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2 large eggs
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1/2 cup (120ml) vegetable oil
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1/4 cup (60ml) milk
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1 teaspoon pure vanilla extract
Optional Vanilla Icing:
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1 cup (120g) confectioners’ sugar
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1–2 tablespoons (15–30ml) milk
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1/2 teaspoon pure vanilla extract
HOW TO MAKE PUMPKIN CRUMB CAKE MUFFINS:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Make the Crumb Topping
Start with the crumb—it’s what makes these muffins stand out! In a medium bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and gently mix with a fork until it turns into a thick, crumbly mixture. You’re aiming for big, soft crumbs—not a sandy texture. Set this aside while you work on the muffin batter.
Step 2: Whisk Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This blend of spices is what gives these muffins that deep, cozy pumpkin spice flavor we all crave this time of year.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the granulated sugar, brown sugar, pumpkin puree, eggs, oil, milk, and vanilla extract until smooth. The pumpkin keeps the muffins tender and moist, while the oil gives them that rich, cake-like texture.
Step 4: Combine and Fold
Pour the wet ingredients into the dry ingredients and gently mix together with a spatula or wooden spoon. Don’t overmix here—a few lumps are totally fine. Overmixing can make muffins dense rather than fluffy.
Step 5: Fill the Muffin Pan
Scoop the batter evenly into a lined muffin pan—each cup should be nearly full. Don’t be shy with the batter; we want tall, bakery-style muffins.
Step 6: Add the Crumb Topping
Generously spoon the crumb topping over each muffin, gently pressing it in so it sticks during baking. This layer will bake into a golden, sweet crunch that contrasts beautifully with the soft muffin beneath.
Step 7: Bake and Cool
Bake in a preheated 425°F (218°C) oven for 5 minutes, then—without opening the oven—reduce the temperature to 350°F (177°C) and continue baking for 15–16 minutes. This trick helps the muffins rise high. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack.
Step 8: Optional Icing Drizzle
For an extra sweet finish, whisk together the icing ingredients and drizzle over the cooled muffins. It’s optional, but it adds that final touch of sweetness.
HELPFUL TIPS:
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Use canned pumpkin puree, not pumpkin pie filling. The pie filling has added sugars and spices that can throw off the flavor and texture.
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Don’t skip the initial high oven temperature. That blast of heat helps create a nice muffin top.
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Store leftover crumb topping in the fridge. If you have a little extra, it makes a delicious topping for oatmeal, yogurt, or baked apples.
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Want mini muffins? This recipe adapts well to mini muffin tins—just reduce the baking time accordingly.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 20 minutes
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Total Time: 40 minutes
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Yield: 12 muffins
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Category: Breakfast, Snack, Dessert
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Method: Baking
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Cuisine: American
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Diet: Vegetarian
NOTES:
These muffins taste just as good (if not better) the next day, once the spices have had a chance to mingle. They’re also freezer-friendly—just skip the icing if you plan to freeze them.
NUTRITIONAL INFORMATION (per muffin, approx.):
Calories: 280
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 37g
Sugar: 20g
Fiber: 1g
Protein: 3g
FREQUENTLY ASKED QUESTIONS:
Can I use fresh pumpkin puree instead of canned?
Absolutely! Just make sure it’s well-drained and smooth. Homemade puree tends to be more watery, which can affect the texture.
Can I make these muffins gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour blend. Check that it includes xanthan gum for best results.
Can I skip the crumb topping?
You can, but honestly… it’s the best part. If you’re short on time, even a sprinkle of cinnamon sugar on top before baking gives a nice touch.
Do they freeze well?
Yes! Wrap individually in plastic wrap and store in a zip-top freezer bag. They’ll keep for up to 3 months.
STORAGE INSTRUCTIONS:
Store the muffins at room temperature in an airtight container for up to 3 days. For longer freshness, refrigerate for up to 1 week. To freeze, wrap each muffin tightly and store in the freezer for up to 3 months. Thaw at room temperature or reheat in the microwave for 20–30 seconds.
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CONCLUSION
There’s something so comforting about baking with pumpkin—it fills the house with warmth, invites people into the kitchen, and brings a little joy to even the grayest autumn day. These Pumpkin Crumb Cake Muffins are more than just a seasonal treat; they’re a way to slow down, savor the moment, and indulge in the coziness of fall. Whether you’re a seasoned baker or just starting out, these muffins are a foolproof way to make something special.
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Pumpkin Crumb Cake Muffins
Description
There’s something undeniably magical about pumpkin season. As the leaves begin to crisp and the air carries that first whisper of autumn, the kitchen becomes a haven of warm spices, glowing ovens, and recipes that feel like home. That’s where these Pumpkin Crumb Cake Muffins come in—a recipe that feels like a hug wrapped in cinnamon and sugar.
Growing up, pumpkin treats were reserved for the heart of fall—usually around October, when school was back in full swing, and the days started to shorten. My grandmother always had a batch of spiced muffins or breads cooling on her windowsill. The aroma of pumpkin, nutmeg, and brown sugar would drift through the house like a signal that fall had officially arrived. These muffins take me right back to those moments, but with a little extra flair—a tender, moist pumpkin base topped with a buttery crumb that melts in your mouth.
These aren’t just muffins. They’re a nostalgic tribute to the coziness of fall, ideal for weekend breakfasts, afternoon pick-me-ups, or even as a make-ahead treat for holiday mornings. They’re easy enough for beginners, yet delicious enough to impress anyone at the table. And trust me—your kitchen will smell amazing.
Ingredients
For the Crumb Topping:
3/4 cup (94g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon ground cinnamon
6 tablespoons (86g) unsalted butter, melted
For the Muffins:
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 cup (227g) canned pumpkin puree
2 large eggs
1/2 cup (120ml) vegetable oil
1/4 cup (60ml) milk
1 teaspoon pure vanilla extract
Optional Vanilla Icing:
1 cup (120g) confectioners’ sugar
1–2 tablespoons (15–30ml) milk
1/2 teaspoon pure vanilla extract
Instructions
Step 1: Make the Crumb Topping
Start with the crumb—it’s what makes these muffins stand out! In a medium bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and gently mix with a fork until it turns into a thick, crumbly mixture. You’re aiming for big, soft crumbs—not a sandy texture. Set this aside while you work on the muffin batter.
Step 2: Whisk Dry Ingredients
In a large mixing bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This blend of spices is what gives these muffins that deep, cozy pumpkin spice flavor we all crave this time of year.
Step 3: Mix the Wet Ingredients
In another bowl, whisk the granulated sugar, brown sugar, pumpkin puree, eggs, oil, milk, and vanilla extract until smooth. The pumpkin keeps the muffins tender and moist, while the oil gives them that rich, cake-like texture.
Step 4: Combine and Fold
Pour the wet ingredients into the dry ingredients and gently mix together with a spatula or wooden spoon. Don’t overmix here—a few lumps are totally fine. Overmixing can make muffins dense rather than fluffy.
Step 5: Fill the Muffin Pan
Scoop the batter evenly into a lined muffin pan—each cup should be nearly full. Don’t be shy with the batter; we want tall, bakery-style muffins.
Step 6: Add the Crumb Topping
Generously spoon the crumb topping over each muffin, gently pressing it in so it sticks during baking. This layer will bake into a golden, sweet crunch that contrasts beautifully with the soft muffin beneath.
Step 7: Bake and Cool
Bake in a preheated 425°F (218°C) oven for 5 minutes, then—without opening the oven—reduce the temperature to 350°F (177°C) and continue baking for 15–16 minutes. This trick helps the muffins rise high. You’ll know they’re done when a toothpick inserted in the center comes out clean.
Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack.
Step 8: Optional Icing Drizzle
For an extra sweet finish, whisk together the icing ingredients and drizzle over the cooled muffins. It’s optional, but it adds that final touch of sweetness.
Notes
These muffins taste just as good (if not better) the next day, once the spices have had a chance to mingle. They’re also freezer-friendly—just skip the icing if you plan to freeze them.