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!
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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.
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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!
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Pumpkin Crumb Cake Muffins
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
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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
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made these last time they appeared in my feed. Very good. Will make them again.