These Pumpkin Crumb Cake Muffins combine the cozy flavors of pumpkin spice with a buttery crumb topping, creating the perfect fall treat. Each bite brings together moist pumpkin cake and a cinnamon-spiced streusel that melts in your mouth. Whether for breakfast, dessert, or a mid-afternoon snack, these muffins offer comfort and warmth with every bite.
Why You’ll Love This Recipe:
- Full of Fall Flavors: Pumpkin, cinnamon, nutmeg, and ginger make these muffins a quintessential autumn treat.
- Soft & Moist Texture: Thanks to the pumpkin puree, these muffins stay incredibly moist and fluffy.
- Crumb Topping: The sweet, buttery crumb topping adds the perfect crunch and contrast to the soft muffin base.
- Perfect for Any Occasion: Enjoy these muffins for breakfast, a snack, or even dessert—they fit any time of day!
Ingredients You’ll Need:
For the Crumb Topping:
- 1/3 cup (67g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (62g) all-purpose flour
- 1/4 cup (60g) unsalted butter, melted
For the Muffins:
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2/3 cup (135g) granulated sugar
- 2/3 cup (135g) packed light or dark brown sugar
- 1 cup (240ml) pumpkin puree
- 2 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/4 cup (60ml) milk (any variety)
How to Make Pumpkin Crumb Cake Muffins:
Step-by-Step Instructions:
- Prepare the Crumb Topping:
- In a small bowl, whisk together the granulated sugar, brown sugar, and cinnamon.
- Add the flour and stir until combined.
- Pour in the melted butter, mixing until large crumbs form. Set aside.
- Preheat the Oven:
- Preheat your oven to 425°F (218°C) and line a 12-cup muffin pan with paper liners.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Combine the Wet Ingredients:
- In another medium bowl, whisk the granulated sugar, brown sugar, pumpkin puree, eggs, oil, and milk until fully combined.
- Make the Muffin Batter:
- Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Be careful not to overmix; stir until just combined.
- Fill the Muffin Liners:
- Spoon the batter into the prepared muffin pan, filling each cup nearly to the top.
- Generously sprinkle the crumb topping over each muffin.
- Bake the Muffins:
- Bake for 5 minutes at 425°F (218°C).
- Without opening the oven, reduce the oven temperature to 350°F (177°C) and continue baking for 15–17 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Helpful Tips:
- Don’t Overmix: Overmixing the batter can lead to dense muffins. Stir just until the ingredients are combined for the best results.
- Room Temperature Ingredients: For a smooth batter and even baking, make sure the eggs and milk are at room temperature.
- Test for Doneness: Use a toothpick to test if the muffins are baked through. It should come out clean or with just a few moist crumbs.
- Crumb Topping Texture: The crumb topping should be clumpy but not too wet. Adjust by adding more flour if necessary.
Details:
- Prep Time: 15 minutes
- Cook Time: 20–22 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes:
- Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. The latter contains additional sugars and spices that will affect the flavor and texture.
- Oil Alternatives: You can use melted coconut oil instead of vegetable oil for a slightly nuttier flavor.
- Storage Instructions: Store muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to 3 months.
Frequently Asked Questions:
- Can I substitute the pumpkin?
- While pumpkin is the star ingredient here, you can substitute it with an equal amount of butternut squash or sweet potato puree.
- How can I make these muffins dairy-free?
- Substitute the milk with a dairy-free alternative like almond or oat milk. Additionally, make sure to use a dairy-free butter alternative for the crumb topping.
- Why is the oven temperature reduced mid-baking?
- Starting at a high temperature helps the muffins rise quickly, creating a domed top. Lowering the temperature ensures the muffins bake evenly without drying out.
Storage Instructions:
- At Room Temperature: Keep the muffins in an airtight container at room temperature for up to 3 days.
- In the Refrigerator: Store the muffins in the fridge for up to 1 week.
- In the Freezer: These muffins freeze well for up to 3 months. To freeze, wrap each muffin individually in plastic wrap and place them in a freezer-safe bag. Thaw overnight in the fridge or on the counter before enjoying.
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Conclusion:
These Pumpkin Crumb Cake Muffins are a delightful blend of autumn spices, rich pumpkin flavor, and a buttery crumb topping that adds just the right amount of texture. Perfect for fall mornings or a sweet snack, they’re easy to make and even easier to enjoy. Whether you’re serving them for a special occasion or as an everyday treat, they’re sure to be a hit with family and friends.
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Pumpkin Crumb Cake Muffins
Description
These Pumpkin Crumb Cake Muffins combine the cozy flavors of pumpkin spice with a buttery crumb topping, creating the perfect fall treat. Each bite brings together moist pumpkin cake and a cinnamon-spiced streusel that melts in your mouth. Whether for breakfast, dessert, or a mid-afternoon snack, these muffins offer comfort and warmth with every bite.
Ingredients
Scale
- 1/3 cup (67g) granulated sugar
- 1/3 cup (67g) packed light or dark brown sugar
- 1 teaspoon ground cinnamon
- 1/2 cup (62g) all-purpose flour
- 1/4 cup (60g) unsalted butter, melted
For the Muffins:
- 1 and 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 2/3 cup (135g) granulated sugar
- 2/3 cup (135g) packed light or dark brown sugar
- 1 cup (240ml) pumpkin puree
- 2 large eggs, at room temperature
- 1/2 cup (120ml) vegetable oil or melted coconut oil
- 1/4 cup (60ml) milk (any variety)
Instructions
-
- In a small bowl, whisk together the granulated sugar, brown sugar, and cinnamon.
- Add the flour and stir until combined.
- Pour in the melted butter, mixing until large crumbs form. Set aside.
- Preheat the Oven:
- Preheat your oven to 425°F (218°C) and line a 12-cup muffin pan with paper liners.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Set aside.
- Combine the Wet Ingredients:
- In another medium bowl, whisk the granulated sugar, brown sugar, pumpkin puree, eggs, oil, and milk until fully combined.
- Make the Muffin Batter:
- Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Be careful not to overmix; stir until just combined.
- Fill the Muffin Liners:
- Spoon the batter into the prepared muffin pan, filling each cup nearly to the top.
- Generously sprinkle the crumb topping over each muffin.
- Bake the Muffins:
- Bake for 5 minutes at 425°F (218°C).
- Without opening the oven, reduce the oven temperature to 350°F (177°C) and continue baking for 15–17 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Serve:
- Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling. The latter contains additional sugars and spices that will affect the flavor and texture.
- Oil Alternatives: You can use melted coconut oil instead of vegetable oil for a slightly nuttier flavor.
- Storage Instructions: Store muffins in an airtight container at room temperature for up to 3 days. They can also be refrigerated for up to a week or frozen for up to 3 months.
