These pumpkin crumb muffins are moist and tender inside, topped with a sweet, crunchy brown sugar crumb and perfectly balanced pumpkin spice — a true fall favorite.
WHY YOU’LL LOVE THEM
Easy to make. These muffins are simple to prepare by hand with basic equipment.
Delicious crumb topping. The cinnamon streusel pairs beautifully with pumpkin for a satisfying contrast of textures.
Perfect fall flavor. If you love pumpkin-spiced baking, these muffins deliver cozy seasonal taste in every bite.
INGREDIENTS
- Flour — all-purpose flour works best (spooned and leveled)
- Pumpkin pie spice
- Ground cinnamon
- Baking powder
- Baking soda
- Salt
- Eggs — two large, at room temperature
- Brown sugar
- White sugar
- Vegetable oil
- Pumpkin puree — not pumpkin pie filling
- Milk — room temperature
- Vanilla extract
STEP-BY-STEP INSTRUCTIONS
Preheat the oven to 425°F and line a 12-cup muffin tin with paper liners.
Muffin Batter
In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt. Set aside.
In a large bowl, combine 2 eggs, 2/3 cup brown sugar, 1/3 cup white sugar, 1/2 cup vegetable oil, 1 1/4 cups pumpkin puree, 1 tsp vanilla extract, and 1/4 cup milk. Mix until smooth.
Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula. Mix just until no dry streaks remain — avoid overmixing to keep the muffins tender.
Divide the batter evenly among the muffin cups, filling them almost to the top.
Crumb Topping
In a medium bowl, whisk together 3/4 cup flour, 1/3 cup brown sugar, 3 tbsp white sugar, and 1 tsp cinnamon. Add 5 tbsp melted salted butter and stir until the mixture forms coarse crumbs.
Evenly sprinkle the crumb topping over each muffin.
Baking
Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F and continue baking for about 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. For longer storage, refrigerate and bring to room temperature before serving.
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling is sweetened and spiced, which will alter the recipe. Use plain pumpkin puree for the intended flavor and texture.
Do eggs need to be room temperature?
Yes. Room-temperature eggs incorporate more easily into the batter, requiring less mixing and yielding lighter muffins. If you forget to set eggs out, run them under warm water for a few minutes to take the chill off.
What does spooned and leveled flour mean?
Spoon flour into the measuring cup and level it with the back of a knife. Scooping the cup directly into the flour compresses it and can result in too much flour, making baked goods dense.
If you try these pumpkin crumb muffins, please leave a rating and comment!
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
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, at 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 dry ingredients: flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.
- In a large bowl, combine eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla, and milk.
- Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined.
- Divide the batter evenly among the muffin cups, filling almost to the top.
Crumb Topping
- Whisk together flour, brown sugar, white sugar, and cinnamon. Stir in melted butter until crumbly.
- Top each muffin with an even amount of the crumb mixture.
- Bake at 425°F for 5 minutes, then lower the oven to 350°F and bake 15 more minutes or until a toothpick comes out clean. Cool in the pan 10 minutes before removing.
Notes
Spooned and leveled flour means spooning flour into the measuring cup and leveling it off with a knife. Scooping directly compresses the flour and can result in too much for the recipe.