Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins are absolutely dreamy—imagine tender, bakery-style muffins, packed with cozy pumpkin spice flavor and crowned with a buttery cinnamon crumble. Each bite is moist, melt-in-your-mouth perfection, thanks to real pumpkin and a topping that bakes up irresistibly crisp and golden.

You’ll love how effortlessly these muffins come together! They’re perfect for fall breakfasts, lazy weekend brunches, or as a comforting snack with coffee. The pumpkin keeps them moist for days, and the crumb topping is so addictive you’ll want to steal the tops before anyone else gets a chance.

This recipe is inspired by my love for classic bakery crumb cake—now with a seasonal twist that brings autumn straight into your kitchen. Make these Pumpkin Crumb Cake Muffins once, and they’ll become your new favorite fall treat!

Why You'll Love This Recipe

• Bakery-style muffins from scratch in under 40 minutes.
• Ultra-moist and flavorful, thanks to real pumpkin puree.
• Irresistible cinnamon crumb topping—just like crumb cake!
• Perfect make-ahead breakfast or snack for busy mornings.

Key Ingredients for Pumpkin Crumb Cake Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Pumpkin Puree

Pumpkin puree is the star here, lending moistness, subtle sweetness, and that unmistakable autumn flavor. Make sure to use 100 percent pure pumpkin, not pumpkin pie filling, which has added sugar and spices. If you're adventurous, roasted homemade pumpkin puree works beautifully too! But canned pumpkin is super convenient and works perfectly every time.

Brown Sugar

Brown sugar deepens the muffins' flavor with rich caramel notes and helps keep them extra moist. You can use either light or dark brown sugar, depending on your preference. If you’re in a pinch, a mix of white sugar and a bit of molasses can mimic the same effect.

Pumpkin Pie Spice

The warm, cozy blend of cinnamon, nutmeg, ginger, and cloves transforms these muffins into the ultimate fall treat. You can use a store-bought mix or make your own using equal parts ground cinnamon, nutmeg, and ginger, plus a dash of cloves or allspice for extra warmth.

All-Purpose Flour

All-purpose flour gives structure to both the muffins and the streusel crumb topping. For the crumb, it helps to create that signature buttery, crunchy top. You can swap in white whole wheat flour for a slightly heartier texture, or use a 1:1 gluten-free blend if needed.

Unsalted Butter

Butter is key for a rich flavor and tender crumb, as well as for creating those big, bakery-style crumbs on top. Make sure it’s melted for the muffin batter and cold and cubed for the streusel crumb topping. You can substitute with vegan butter or coconut oil if dairy-free.

Instructions for Pumpkin Crumb Cake Muffins

See recipe card below for full list of measurements, ingredients, and instructions.

Make the Crumb Topping

Start by preparing the crumb topping. In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold, diced butter and use your fingers or a pastry cutter to work the butter into the mix until you get pea-sized crumbs. Refrigerate the crumb while you mix the muffin batter—this helps keep the streusel nice and chunky!

Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice until well combined. This ensures even distribution of leaveners and spices.

Combine the Wet Ingredients

In a separate medium bowl, whisk together the brown sugar, granulated sugar, melted butter, eggs, pumpkin puree, milk, and vanilla extract. Whisk until smooth and all ingredients are fully incorporated.

Bring It All Together

Add the wet ingredients to the dry ingredients, using a spatula to gently mix until just combined. Be careful not to overmix—it's okay if a few small streaks of flour remain. The key to tender muffins is keeping the batter light and airy.

Portion and Top the Muffins

Divide the batter evenly among 12 lined muffin cups. Generously sprinkle the crumb topping over each muffin, pressing the crumbs lightly so they stick.

Bake to Perfection

Bake at 350°F (175°C) for 20-22 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Variations

Make Them Gluten-Free

Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The muffins will have a very similar texture, and the crumb topping still bakes up deliciously crunchy!

Add Chocolate Chips

For extra indulgence, fold ½ cup mini chocolate chips into the muffin batter. The melty chocolate pairs so well with pumpkin and spices!

Try Different Spices

Don’t be afraid to mix up the spices. Use all cinnamon for a milder flavor, or add ginger, cardamom, or a pinch of allspice for something a little different.

Go Dairy-Free

Use a plant-based milk and swap the butter for a vegan butter stick or coconut oil. The results are just as tender and flavorful for those avoiding dairy.

Make It Nutty

Add ½ cup of chopped pecans or walnuts to the crumb topping or the batter for extra crunch and a wonderful toasted nut flavor.

Serving Suggestions

Serve your Pumpkin Crumb Cake Muffins with a piping hot cup of coffee or a creamy chai latte for a true bakery experience at home. They’re fantastic alongside scrambled eggs and fresh fruit for a complete brunch spread. For a pretty finish, dust each muffin with a little powdered sugar and top with toasted pumpkin seeds.

Storage and Reheating

Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. To reheat, warm them in the microwave for 10-15 seconds, or pop them in a 300°F (150°C) oven for 5 minutes until just heated through. These muffins also freeze beautifully—wrap tightly in plastic and store in a freezer bag for up to 2 months. Thaw overnight at room temperature or gently rewarm before serving.

Frequently Asked Questions About Pumpkin Crumb Cake Muffins (FAQ)

Q: Can I use homemade pumpkin puree instead of canned?
A: Absolutely! Just be sure to drain excess liquid so the muffins aren’t too wet. Homemade puree works great in this recipe.

Q: How do I keep the crumb topping from sinking into the muffins?
A: Make sure your crumb mixture is cold and slightly chunky before sprinkling it over the batter, and press it down gently so it stays on top as the muffins bake.

Q: Can I make these muffins ahead of time?
A: Yes! These muffins stay moist for several days, and you can even freeze them for longer storage. They’re a perfect make-ahead treat.

There’s just something irresistible about these Pumpkin Crumb Cake Muffins—the combination of soft, spiced cake and crunchy, buttery topping makes them a true fall classic. I hope they become a cozy staple in your kitchen too! Try the recipe and let me know how you love them by leaving a comment or rating below. Happy baking, friends!