These pumpkin crumb muffins are soft, moist and full of warm pumpkin spice flavor. They are perfect for a fall breakfast treat with a buttery, brown sugar crumble topping!
More muffin recipes we love this time of year include pumpkin muffins with cake mix, snickerdoodle muffins and pumpkin chocolate chip muffins!
Table of Contents
Pumpkin Crumb Cake Muffins
Pumpkin muffins with a crumble topping are everything you’re looking for in your anticipation for all things pumpkin spice this season. The buttery brown sugar topping reminds me of my favorite pumpkin coffee cake.
The combination of pumpkin puree, pumpkin spice, cinnamon and applesauce in these pumpkin crumb muffins are everything you want in a fall treat. The aroma of these gems baking in the oven is heavenly for any autumn breakfast, brunch or snack!
Why You’ll Love This Recipe
- Easy to make: These soft and fluffy muffins are made in one bowl and the entire recipe is ready in 30 minutes!
- Flavorful: Warm spices compliment sweet pumpkin and the buttery, brown sugar crumb topping adds additional flavor and crunchy texture!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Pumpkin puree: I like Libby’s pumpkin puree, but use whatever pumpkin puree you like.
- Pumpkin pie spice: Pumpkin pie spice is the perfect blend of spices to give these muffins that fall feel. You can also use cinnamon, nutmeg, ginger, cloves, and allspice.
- Cinnamon: Just a little extra spice to warm things up.
- Applesauce: I like this, not only for its flavor, but because it gives extra moistness to the muffins.
- Flour: All-purpose flour gives the right amount of texture.
- Sugar: Granulated sugar adds a nice sweetness to the pumpkin puree.
- Leavening agents: Baking soda and baking powder provide just the amount of rise to these muffins.
- Oil: Vegetable oil adds moisture to the muffins.
- Eggs: The necessary binder for all the ingredients.
- Vanilla extract: This balances the spices perfectly.
- Crumb topping: Flour, brown sugar, pumpkin pie spice, and butter add the right amount of sweetness and crunch.
How to Make Pumpkin Crumb Muffins
- Whisk dry ingredients. Add flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder, and salt in a large bowl and whisk to combine.
- Stir in wet ingredients. Add pumpkin puree, oil, apple sauce, eggs, and vanilla and stir until combined. Do not overmix – this will help keep your muffins nice and fluffy.
- Fill muffin tin. Using a cookie or ice cream scoop, fill the muffin liners part way full, with the batter.
- Make topping and bake. Combine flour, brown sugar, pumpkin spice and butter in a bowl. Cut in butter. Mix (you can even use your fingers!) until it has formed crumbs and spread evenly overtop the muffins. Bake muffins at 375°F for 20 minutes.
Baking Tips and Variations
- Variations. Add walnuts, raisins or chocolate chips for another layer of flavor and added crunch or texture.
- Small batch pumpkin crumb cake muffins. Halve the recipe to make only 6 muffins!
- More spice. Double the amount of pumpkin pie spice if you like more of an intense flavor.
- Icing. Drizzle some powdered sugar icing on top of the crumb topping for some added sweetness.
- Topping. Add oats to the crumb topping to make it a chewy and crispy streusel topping.
More Pumpkin Recipes
HUNGRY FOR MORE? Subscribe to my newsletter and follow on Facebook, Pinterest and Instagram for all the newest recipes!
Pumpkin Crumb Muffins
Video
Ingredients
- 1 ¾ cups (230 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 ½ teaspoons pumpkin pie spice (use 2 teaspoons if you like extra spice)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup pumpkin puree
- ¼ cup vegetable oil , or canola oil
- ¼ cup apple sauce (I use a 3-ounce pouch)
- 2 large eggs , whisked
- 1 ½ teaspoons vanilla extract
Crumb topping
- ½ cup all-purpose flour
- ½ cup light brown sugar (I like to a do half-and-half)
- 1 teaspoon pumpkin pie spice , or ground cinnamon
- 4 Tablespoons salted butter , melted
Instructions
- Prep. Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
- In a large bowl, whisk 1 3/4 cups flour, 1 cup granulated sugar, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt.
- Add wet ingredients.Stir in 1 cup pumpkin puree, 1/4 cup vegetable oil, 1/4 cup apple sauce, 2 eggs, and 1 1/2 teaspoons vanilla until just combined, bring careful not overmix.
- Fill muffin pan. Using a large cookie or ice cream scoop, fill each liner in the muffin pan 2/3 the way full.
Crumb topping
- Combine crumb topping. In a medium bowl, mix 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon pumpkin pie spice, and 4 Tablespoons butter until it has formed crumbs. Spread evenly across the tops of the muffins.
- Bake muffins. Bake 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a cooling rack.
Notes
- Pumpkin: For a slight twist, replace pumpkin with pureed sweet potatoes if that’s what you have on hand.
- Eggs: You can use 1 Tablespoon chia or flax mixed with 3 Tablespoons water and refrigerated 10 minutes in place of each egg.
- Milk: If you are looking for a milk replacement, try orange juice instead.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Sure! You may want to add some extra cinnamon to the batter to compensate or just sprinkle the tops of the muffins with cinnamon sugar before baking.
For a bakery style muffin that is taller, preheat the oven to 400°F degrees. Once you put your muffins into the hot oven, reduce the temp to 375°F. That initial burst of hotter air will help them rise taller! Reducing the temp ensures that they don’t overbake though.
These muffins will keep at room temperature in an airtight container for up to 3 days. Store them for longer in the refrigerator up to 5 days, although I prefer to freeze them at that point.
Yes, these can be frozen for up to 3 months. Use an airtight container or wrap individually in plastic wrap and place in a Ziploc freezer bag.
To reheat, thaw at room temperature and place in the oven at 350°F for about 10 minutes to heat through or quickly warm up in the microwave.
Categorized as: American, Bread, Breakfast, Freezer-Friendly, Halloween, Kid-Friendly, Muffins, Muffins, Snacks
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
I had been looking for a GREAT pumpkin streusel muffin for years. Then my daughter found this one and it TRULY is the best pumpkin crumb muffin, EVER!! They always have a beautiful domed top with the incredible crumb topping. They are moist and have a great texture, too. Give them a try–I guarantee you won’t be disappointed!!! Toni–Gommy of 10
Thank you so much for your kind comment! I’m so happy to hear that you love them!
These muffins and that crumb topping were INCREDIBLE!! Thank you for the recipe!
These are perfect with my morning coffee! I love the crumb topping!