One bite and you will fall in love with these delicious Pumpkin Crumb Cake Muffins! The bottoms are loaded with fall flavor and the buttery crumb topping and glaze add even more flavor and texture. These are the muffins you’ll make on repeat all season long!
When it comes to fall recipes, these pumpkin crumb muffins are a must-make!
They’re easy to make, pull double duty as breakfast and dessert, and just like my New York crumb cake, make an excellent companion to a cup of coffee.
Crumb Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Flour. All-purpose flour is used for the crumb topping.
- Butter. Use unsalted butter for the topping.
- Spices. I’m using a combo of cinnamon and pumpkin pie spice, which is typically a blend of nutmeg, allspice, cloves, ginger, and cinnamon. These same spices are also included in the muffin ingredients.
See the recipe card for full information on ingredients and quantities.
Muffin Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Pumpkin. Be sure to use pumpkin puree and not pumpkin pie filling for these pumpkin crumb cake muffins.
- Oil. Use a neutral oil such as vegetable, canola, or avocado oil.
- Buttermilk. If you don’t have buttermilk you can use regular milk with a little white vinegar, about 1 tablespoon per cup of milk is the rule of thumb.
See the recipe card for full information on ingredients and quantities.
How to make it
- Melt 1/2 cup (113g) of butter and allow to cool slightly. In a large bowl combine 1 1/2 cups (195g) of all-purpose flour, 1/3 cup packed (66g) of dark brown sugar, 2 tablespoons (26g) of granulated sugar, 1 teaspoon (3g) of ground cinnamon, 1 teaspoon (3g) of pumpkin pie spice, and a pinch of salt. Pour the melted butter into the bowl.
- Use your hands to toss the butter and dry ingredients together, forming large crumbs. Be careful to not overmix! If the crumbs are too small, you can squeeze together some smaller crumbs to make larger ones. If the crumbs are too wet, add 1 teaspoon of flour at a time and gently mix with your hands to form larger crumbs. Set the mixture aside.
- Preheat the oven to 350f and set the rack to the middle level. Grease or place jumbo muffin liners in a jumbo muffin pan. In a large bowl whisk together 2 1/2 cups (325g) of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of baking powder, 1 tablespoon of ground cinnamon, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of fine sea salt. In another large bowl, whisk together 1 cup (200g) of granulated sugar, 1/4 cup packed (50g) of dark brown sugar, 1/2 cup (120g) vegetable oil, 2 large room temperature eggs, 1 room temperature egg yolk, 1/2 cup (115g) buttermilk, 2 teaspoons of vanilla extract, and 1 1/4 cups (300g) of pumpkin puree. Add the wet ingredients to the dry ingredients and fold gently until no specks of flour appear. Be careful not to overmix.
- Divide the batter into 10-12 prepared jumbo muffin pan(s) (the batter should come about 3/4 high) and bake for 10 minutes.
- Remove from the oven and allow the muffins to sit for 3-5 minutes.
- After 3-5 minutes distribute the crumb mixture evenly on top of the muffins and return to the oven.
- Bake for an additional 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Place the pumpkin crumb muffins on a wire rack to cool completely. Once cool, prepare the icing by whisking together 1 1/4 cups (140g) of powdered sugar, 1 teaspoon of vanilla extract, and 3 tablespoons of milk. Use a spoon to drizzle the icing on top of each muffin. Enjoy!
Top tips
- Muffin size. This recipe is written for and makes ~10 jumbo muffins. For standard muffins (approximately 30), you will need to reduce the baking time to roughly 14-20 minutes total.
- Don’t overmix. Similar to quick breads, like banana bread, the batter for these pumpkin crumb muffins should not be overmixed as it can lead to tough muffins.
- Use a kitchen scale. When it comes to baking and bread or pizza making, I strongly recommend using a kitchen scale. It’s the only way to ensure consistent results and accurate measurements.
More baked goodies for Fall
If you’re in the mood for fall flavors, check out these tasty treats!
- Chocolate chip pumpkin bread – easy, moist, and delicious!
- Cranberry orange scones – buttery, flaky, and bursting with cranberries.
- Pumpkin pie – with an amaretto cookie crust and amaretto whipped cream.
If you’ve enjoyed this Pumpkin Crumb Cake Muffins Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.
We strive to satisfy a number of learning styles. If you are someone who prefers to learn by watching, you can find most of our recipes on YouTube and our Facebook Page.
For more never-before-seen videos, become a Patreon member today!
Pumpkin Crumb Cake Muffins
These Pumpkin Crumb Cake Muffins are topped with a cinnamon and pumpkin spice buttery crumb topping and are so easy to make!
Ingredients
For the crumb topping
- 1/2 cup (113g) unsalted butter melted
- 1 1/2 cups (195g) all-purpose flour
- 1 pinch fine sea salt
- 1/3 packed cup (66g) dark brown sugar
- 2 tablespoons (26g) granulated sugar
- 1 teaspoon (3g) cinnamon
- 1 teaspoon pumpkin pie spice
For the muffins
- 2 1/2 cups (325g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 1/4 cups (300g) pumpkin puree
- 1 cup (200g) granulated sugar
- 1/4 packed cup (50g) dark brown sugar
- 2 teaspoons vanilla extract
- 1/2 cup (120g) vegetable oil
- 1/2 cup (115g) buttermilk room temperature
- 2 large eggs room temperature
- 1 egg yolk room temperature
Icing
- 1 1/4 cups (140g) powdered sugar
- 1 teaspoon vanilla extract
- 3 tablespoons milk or more as required
Instructions
For the crumb topping
- In a large bowl, combine the flour, dark brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt.
- Pour the melted butter into the bowl and toss with hands to make large crumbs. Do not overmix! If the crumbs are too small, make larger crumbs by squeezing some of the smaller ones together. If the crumbs are too wet, add 1 teaspoon of flour at a time and gently mix with your hands to form larger crumbs.
- Set the crumb mixture aside.
For the muffins and icing
- Preheat the oven to 350f and set the rack to the middle level. Grease or use liners for a jumbo muffin pan.
- In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
- In another large bowl, whisk together the sugar, dark brown sugar, oil, eggs and extra yolk, buttermilk, vanilla extract, and pumpkin puree.
- Pour the wet ingredients onto the dry ingredients and fold gently until no flour specks appear. Avoid overmixing.
- Pour the batter into the muffin pan and bake for 10 minutes then remove and let sit for 3-5 minutes to slightly cool.
- Top the muffins with the crumb mixture. Bake for another 20-25 minutes or until a toothpick comes out clean after inserting into the center of the muffin.
- Place the muffins on a wire rack to cool completely before incing.
- Mix the icing ingredients together, thinning with extra milk as needed. Drizzle the icining on top of each muffin. Enjoy!
Notes
- Makes 10 jumbo muffins, but can be cut into smaller muffins (approximately 30) if you like.
- This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
- Leftover muffins can be stored covered in the refrigerator for up to 5 days.
Nutrition
Calories: 622kcal | Carbohydrates: 91.9g | Protein: 9.9g | Fat: 24.9g | Saturated Fat: 9.5g | Cholesterol: 123mg | Sodium: 368mg | Potassium: 199mg | Fiber: 2.3g | Sugar: 50.8g | Calcium: 90mg | Iron: 3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!Check us out on Instagram at @sipandfeast or tag #sipandfeast!
Great recipe as usual…Perfect for breakfast with some fruit! I love easy and delicious recipes!
So happy you enjoyed!
How many regular sized or mini muffins would this make? You mentioned 30 in your notes?
Also can you make these with Monkfruit instead of sugar ? Thanks.
Hi Marilyn, this recipe will make approximately 30 regular sized muffins. We haven’t tested it with monkfruit so can’t say for sure what the amount would be or how it would turn out.
Hi Jim,
Made these muffins today! They were delicious but putting the crumb topping on after baking them for ten minutes was very messy. Not sure why you couldn’t the crumb topping before they go into the oven. ??
Hi Anne, you can do the crumbs before you bake, however you may not get as good of a rise in the muffins and you may need to cover them for the last several minutes to prevent the topping from burning.
Hi Jim,
I made these muffins today and they are amazing! Thank you for another great recipe!
We’re so happy you enjoyed them, Monica!
Hi Jim,
These look great. Can I use anything in place of buttermilk? Greek yogurt or sour cream? Whole milk??
Thanks
Hi Lisa, you can use whole milk plus vinegar in place of buttermilk – see the bulleted ingredient section directly under the photo of the muffin ingredients for more info.
Jim, I am looking forward to making these, a quick question. I have fresh sugar pumpkin puree that I froze, should I do anything to the puree before using it in the muffins? Thanks, Janet
Hi Janet, the canned pumpkin puree we use is just pureed pumpkin so there really shouldn’t be anything you’d need to do with it other than defrost it.
Delicious. Easy to make.
We’re happy you enjoyed the recipe, Cindy!
delish