Name: Pumpkin Crumb Muffins
Prep time: 5 min
Cook time: 22 min
Total time: 27 min
Cuisine: American
Ingredients: Crumb Topping:; 4 tbsp butter, room temperature; ¾ cup all-purpose flour; ½ cup dark brown sugar; Muffins:; 1 ¾ cups all-purpose flour; 1 cup granulated sugar; ½ cup dark brown sugar, packed; ½ tsp salt; 1 tsp ground cinnamon; 1 tsp pumpkin pie spice; 1 tsp baking soda; 2 eggs, room temperature; 15 oz pumpkin puree (not pumpkin pie filling); ½ cup vegetable oil; 1 ½ tsp pure vanilla extract

Jump to Recipe·Leave a Review

Pumpkin Crumb Muffins are the ultimate fall treat—soft, spiced, and topped with a buttery brown sugar crumble that melts in your mouth. These moist, bakery-style muffins are perfect for crisp mornings, cozy afternoons, or serving at any autumn gathering. With a rich pumpkin base and a sweet, crunchy topping, each bite is full of seasonal warmth and texture.

Why You’ll Love This Recipe

These muffins bring together the best parts of fall baking—pumpkin spice, a soft and tender crumb, and a rich streusel topping. They’re easy to make, require no mixer, and bake up beautifully every time. Whether you’re serving them for brunch, dessert, or a grab-and-go breakfast, these muffins are sure to disappear quickly. They also make a great addition to holiday spreads and bake sales.

Pumpkin Crumb Muffins

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crumb Topping:
4 tbsp butter, room temperature
¾ cup all-purpose flour
½ cup dark brown sugar

Muffins:
1 ¾ cups all-purpose flour
1 cup granulated sugar
½ cup dark brown sugar, packed
½ tsp salt
1 tsp ground cinnamon
1 tsp pumpkin pie spice
1 tsp baking soda
2 eggs, room temperature
15 oz pumpkin puree (not pumpkin pie filling)
½ cup vegetable oil
1 ½ tsp pure vanilla extract

Directions

Prepare the Crumb Topping:

In a small bowl, mix together the butter, flour, and brown sugar using a fork or pastry cutter until large crumbs form.
Chill the topping in the refrigerator for at least 30 minutes while you prepare the batter.

Make the Muffin Batter:
3. Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners.
4. In a large bowl, whisk together the flour, granulated sugar, dark brown sugar, salt, cinnamon, pumpkin pie spice, and baking soda.
5. In a separate bowl, whisk together the eggs, pumpkin puree, oil, and vanilla extract until smooth.
6. Pour the wet ingredients into the dry and stir gently just until combined. Do not overmix—the batter should be thick and slightly lumpy.

Assemble and Bake:
7. Spoon the batter into the muffin cups, filling each about ¾ full.
8. Generously sprinkle the chilled crumb topping over each muffin.
9. Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
10. Cool the muffins in the pan for a few minutes, then transfer to a wire rack to cool completely.

Servings and timing

Servings: 12 muffins
Prep Time: 5 minutes
Cook Time: 22 minutes
Total Time: 27 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 287 kcal per muffin

Variations

Add Nuts: Fold in 1/2 cup chopped pecans or walnuts for extra crunch.
Mini Muffins: Use a mini muffin tin and reduce the baking time to 10–12 minutes.
Chocolate Chips: Add 1/2 cup chocolate chips to the batter for a chocolatey twist.
Maple Glaze: Drizzle with a simple glaze made of powdered sugar and maple syrup.
Cream Cheese Filling: Add a dollop of sweetened cream cheese in the center of each muffin before baking.
Spiced Upgrade: Add a pinch of nutmeg or cloves for a deeper spice flavor.
Vegan Option: Use flax eggs, dairy-free butter, and oil to make the muffins plant-based.
Whole Wheat Flour: Substitute half the all-purpose flour with whole wheat for a heartier texture.
Lighter Version: Use applesauce in place of half the oil for reduced fat.
Holiday Touch: Add dried cranberries for festive color and tartness.

Storage/Reheating

Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. To reheat, warm muffins in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes. You can also freeze them for up to 2 months. Thaw overnight in the refrigerator or reheat from frozen as needed.

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

No, use plain pumpkin puree. Pumpkin pie filling contains added sugar and spices which will alter the flavor and texture.

How do I keep the crumb topping from sinking?

Make sure the topping is chilled before adding it to the muffins, and don’t press it down into the batter.

Can I make these ahead of time?

Yes, these muffins are perfect for make-ahead breakfasts or events. Store or freeze as needed.

Why is my crumb topping melting into the muffins?

This can happen if the butter in the topping is too soft or warm. Be sure to chill it thoroughly before baking.

Can I use light brown sugar instead of dark?

Yes, though dark brown sugar adds a deeper molasses flavor that complements the pumpkin well.

How do I know when the muffins are done?

Insert a toothpick into the center of a muffin—it should come out clean or with just a few crumbs.

Can I make these gluten-free?

Yes, use a 1:1 gluten-free flour blend designed for baking. Check that your other ingredients are certified gluten-free.

What can I use instead of vegetable oil?

Melted butter or coconut oil can be used as substitutes in equal amounts.

Do I need a mixer for this recipe?

No mixer is required—this recipe can be made completely by hand using just bowls and a whisk.

Can I double the recipe?

Yes, simply double all ingredients and use two muffin tins, baking in batches if necessary.

Conclusion

Pumpkin Crumb Muffins are a cozy, crowd-pleasing treat that’s bursting with fall flavor and irresistible texture. With their moist pumpkin base and buttery crumble topping, they’re everything you want in a seasonal baked good—easy, delicious, and always a hit. Whether you’re making them for brunch, gifting them, or enjoying with a warm drink, these muffins are a must-bake all season long.