These muffins are not only delicious but also incredibly satisfying to make. The combination of pumpkin puree and fall spices creates a moist and flavorful base, while the crumb topping adds texture and a sweet finish. They’re perfect for breakfast, brunch, or as a seasonal dessert. Plus, they store well and are ideal for baking ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Muffins:
All-purpose flour
Baking soda
Baking powder
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Granulated sugar
Brown sugar
Pumpkin puree
Vegetable oil
Eggs
Vanilla extract
For the Crumb Topping:
All-purpose flour
Brown sugar
Ground cinnamon
Unsalted butter (melted)
Directions
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix.
In a small bowl, prepare the crumb topping by mixing flour, brown sugar, and cinnamon, then stirring in the melted butter until crumbs form.
Divide the muffin batter evenly among the prepared muffin cups, filling about ¾ full.
Sprinkle the crumb topping generously over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Servings and timing
This recipe makes about 12 standard-sized muffins. Prep time: 15 minutes Cook time: 20 minutes Total time: 35 minutes
Variations
Add-ins: Mix in chocolate chips, chopped walnuts, or pecans for extra flavor and texture.
Glaze: Drizzle with a simple vanilla glaze made of powdered sugar, milk, and vanilla extract.
Mini Muffins: Make mini versions by using a mini muffin tin and reducing baking time to about 12–15 minutes.
Healthy Twist: Substitute whole wheat flour for half the flour, and use applesauce instead of oil.
Spicier Flavor: Add ground ginger or allspice for a bolder spice profile.
Storage/Reheating
Store pumpkin crumb muffins in an airtight container at room temperature for up to 3 days. Refrigerate to extend shelf life to 5–6 days. To freeze, place muffins in a single layer in a freezer-safe bag or container for up to 3 months. Reheat individual muffins in the microwave for about 15–20 seconds or in the oven at 300°F (150°C) for 5–7 minutes.
FAQs
What kind of pumpkin should I use?
Use canned pumpkin puree, not pumpkin pie filling. The latter contains added sugar and spices.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
Can I use fresh pumpkin instead of canned?
Absolutely. Just make sure the fresh pumpkin is pureed smoothly and well-drained to remove excess moisture.
Why is my crumb topping sinking?
If the topping is too wet or pressed down too much, it can sink. Make sure the topping has a crumbly texture and sprinkle it gently.
Can I make these muffins ahead of time?
Yes, these muffins stay fresh for a few days and can be frozen for longer storage.
What’s the best oil to use?
Vegetable oil works best for moisture, but you can also use canola oil or melted coconut oil.
Can I make these muffins without eggs?
Yes, use a flax egg or another egg substitute like applesauce or yogurt for an egg-free version.
How do I know when the muffins are done?
Insert a toothpick into the center of a muffin—if it comes out clean or with a few crumbs, they’re ready.
Do these muffins need to be refrigerated?
Not necessarily. They can sit at room temperature for a few days, but refrigerate for extended freshness.
Can I use a different topping?
Yes, try a streusel with oats, or skip the topping for a plain muffin base.
Conclusion
Pumpkin crumb muffins are a must-try seasonal delight. With their rich pumpkin flavor, warming spices, and irresistible crumb topping, they’re the kind of treat you’ll want to make again and again. Whether you enjoy them fresh out of the oven or reheated for a quick snack, these muffins are the perfect way to welcome the cozy vibes of fall into your kitchen.
Pumpkin crumb muffins are a cozy fall treat, combining moist pumpkin spice flavor with a sweet and buttery cinnamon crumb topping. Perfect for breakfast, snacks, or dessert.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/2 cup granulated sugar
1/2 cup brown sugar
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
For the Crumb Topping:
3/4 cup all-purpose flour
1/3 cup brown sugar
1 tsp ground cinnamon
1/4 cup unsalted butter, melted
Instructions
Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In another bowl, mix the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
In a small bowl, make the crumb topping by mixing flour, brown sugar, and cinnamon. Stir in melted butter until crumbly.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Sprinkle the crumb topping generously over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let muffins cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
Add chocolate chips, chopped walnuts, or pecans for extra texture.Top with a simple vanilla glaze for added sweetness.Use a mini muffin tin and reduce baking time to 12–15 minutes for mini muffins.Substitute applesauce for oil or use whole wheat flour for a healthier twist.Add ground ginger or allspice for a spicier muffin.
