These pumpkin crumb muffins are moist and tender inside with a sweet, crunchy brown sugar crumb on top and a balanced pumpkin spice flavor. They make a perfect treat for fall breakfasts, snacks, or dessert.
Why You’ll Love Them
Easy to make. These muffins are mixed by hand and come together quickly.
Crumb topping. The cinnamon streusel pairs perfectly with the pumpkin batter for a crunchy contrast.
Seasonal flavor. Classic fall pumpkin spice flavors make these a cozy favorite.
Ingredients
- Flour – All-purpose flour works best (spooned and leveled)
- Pumpkin pie spice – found in the baking aisle
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
- Eggs – 2 large, at room temperature
- Brown sugar
- White sugar
- Vegetable oil
- Pumpkin puree – not pumpkin pie filling
- Milk – at room temperature
- Vanilla extract
Step by Step Instructions
Preheat the oven to 425°F and line a muffin tin with paper liners.
Muffin Batter
In a medium bowl whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
In a large bowl whisk the eggs, brown sugar, white sugar, vegetable oil, pumpkin puree, vanilla, and milk until combined.
Add the dry ingredients to the wet and fold with a rubber spatula just until no dry streaks remain. Do not overmix. Divide the batter evenly among the muffin cups, filling nearly to the top.
Crumb Topping
In a medium bowl whisk together the white sugar, brown sugar, flour, and cinnamon. Stir in the melted butter until the mixture forms crumbs.
Sprinkle the crumb topping evenly over each muffin.
Baking
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and bake for an additional 15 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.
Frequently Asked Questions
Storing the Muffins
Store cooled muffins in an airtight container at room temperature for up to four days.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Use pure pumpkin puree. Pumpkin pie filling is sweetened and spiced and will change the recipe’s balance.
Do I need to bring eggs to room temperature?
Yes. Room temperature eggs incorporate more easily into the batter, reducing mixing and helping produce a tender, moist muffin. If you forget, place eggs in warm water for a few minutes.
What does “spooned and leveled” flour mean?
Spoon flour into the measuring cup, then level it off with a knife. Scooping directly from the bag compacts the flour and yields too much.
If you make these pumpkin crumb muffins, please leave a rating and comment below.
More Pumpkin Recipes to Love
- Pumpkin Spice Latte Loaf Cake
- Pumpkin Coffee Cake Cookies
- Pumpkin Bread with Streusel Topping
- Mini Pumpkin Spice Donuts
- Chewy Pumpkin Cookies
- Pumpkin Swirl Cheesecake Bars
- Chocolate Pumpkin Muffins
Pumpkin Crumb Muffins
Jessie M
20 mins
20 mins
Equipment
- large mixing bowls
- muffin tin
- muffin liners
Ingredients
Muffins
- 1 & 3/4 C all purpose flour (spooned and leveled)
- 2 tsp pumpkin pie spice
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 eggs (room temperature)
- 2/3 C brown sugar
- 1/3 C white sugar
- 1/2 C vegetable oil
- 1 & 1/4 C pumpkin puree
- 1 tsp vanilla extract
- 1/4 C milk (room temperature)
Crumb Topping
- 3/4 C all purpose flour
- 1/3 C brown sugar
- 1 tsp cinnamon
- 3 tbsp white sugar
- 5 tbsp salted butter, melted
Instructions
- Preheat oven to 425°F and line a muffin pan with paper liners.
Muffin Batter
- Whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt; set aside.
- In a large bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla, and milk.
- Add the dry ingredients to the wet and fold until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling nearly to the top.
Crumb Topping
- Whisk together the white sugar, brown sugar, flour, and cinnamon. Stir in the melted butter until crumbly.
- Divide the crumb topping evenly over each muffin.
- Bake 5 minutes at 425°F, then reduce temperature to 350°F and bake 15 minutes more, or until a toothpick comes out clean. Cool in the pan 10 minutes before removing.