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Pumpkin Crumb Cake Muffins

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These Pumpkin Crumb Cake Muffins feature a tender crumb, rich pumpkin flavor, and an irresistible crumb topping, making them the perfect autumn treat.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 3/4 cups all-purpose flour Provides the structure for the muffins.
  • 1 teaspoon baking soda Helps the muffins rise.
  • 2 teaspoons ground cinnamon Enhances the warm, autumnal flavor.
  • 1 teaspoon pumpkin pie spice A blend of spices that complements the pumpkin.
  • 1/2 teaspoon salt Balances the sweetness.
  • 1/2 cup canola or vegetable oil Ensures moist muffins.
  • 1/2 cup granulated sugar Sweetens the batter.
  • 1/2 cup packed light or dark brown sugar Adds moisture and depth of flavor.
  • 1 1/2 cups canned pumpkin puree The star ingredient that gives moisture and flavor.
  • 2 large eggs Binds the ingredients together.
  • 1/4 cup milk Adds creaminess to the batter.
Crumb Topping
  • 3/4 cup all-purpose flour Forms the base for the crumble.
  • 1/4 cup granulated sugar Sweetens the crumb topping.
  • 1/4 cup packed light or dark brown sugar Provides a rich, caramel-like flavor.
  • 1 teaspoon pumpkin pie spice Ties the topping into the muffin’s flavor profile.
  • 6 tablespoons unsalted butter Adds richness and helps bind the topping.
Maple Icing
  • 1 1/2 cups confectioners sugar Sweetens and thickens the icing.
  • 2 tablespoons pure maple syrup Imparts a distinctive maple flavor.
  • 2 tablespoons milk Adjusts the consistency of the icing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a muffin pan by lining it with paper liners or lightly greasing it.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until well combined.
  3. In a separate bowl, mix together the canola oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Whisk until the mixture is smooth and well blended.
  4. Gently fold the wet ingredients into the dry mixture until just combined, being careful not to overmix.
  5. In a small bowl, prepare the crumb topping by combining the flour, granulated sugar, brown sugar, and pumpkin pie spice. Cut in the unsalted butter until the mixture resembles coarse crumbs.
Baking
  1. Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Generously sprinkle the crumb topping over each filled muffin cup.
  2. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  3. Allow the muffins to cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.
  4. Meanwhile, make the maple icing by whisking together the confectioners sugar, maple syrup, and milk until smooth. Drizzle over the cooled muffins and enjoy!

Nutrition

Serving: 1gCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 2gSodium: 150mgFiber: 1gSugar: 10g

Notes

These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins individually in plastic wrap and then place them in a zip-top bag. Thaw at room temperature before serving. Feel free to add chopped nuts or chocolate chips for an extra touch.

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