When the air turns crisp and the leaves crunch underfoot, I find myself reaching for one thing over and over again: Pumpkin Crumb Muffins. There’s just something about that cozy blend of pumpkin, cinnamon, and buttery crumb topping that feels like a hug in muffin form. As a mom of three, quick breakfasts are my saving grace, and these muffins disappear faster than my kids can say “where’s the maple syrup?” (true story).
If you’re craving something simple, seasonal, and downright irresistible, these muffins are about to become your new fall favorite.
Table of Contents
Why You’ll Love These Pumpkin Crumb Muffins
- Quick & Easy: Just 25 minutes start to finish.
- Perfectly Spiced: Cinnamon + pumpkin = instant fall vibes.
- Family Friendly: Even picky eaters can’t resist.
- Make-Ahead Friendly: Great for meal prepping breakfast or snacks.
What Do Pumpkin Crumb Muffins Taste Like?
Imagine biting into a soft, pumpkin-spiced muffin with a golden, crunchy crumb topping. The inside is moist (thank you, pumpkin puree), slightly sweet, and full of cinnamon warmth. The crumb topping adds that irresistible texture—crisp on top, tender below. Basically, it’s like autumn baked itself into a muffin tin.
Ingredients You’ll Need for Pumpkin Crumb Muffins
When it comes to baking Pumpkin Crumb Muffins, the ingredients are simple pantry staples, but each one plays a special role in creating that soft, moist texture and perfectly spiced flavor we all crave during the fall. Think of this list as your autumn baking toolkit—once you’ve got these lined up, you’re halfway to enjoying a warm muffin with your morning coffee.
Dry Ingredients
- All-purpose flour (1 ½ cups, sifted): This gives structure to the muffins. Sifting might feel old-fashioned, but it helps keep the muffins light and fluffy instead of dense.
- Granulated sugar (1 cup): Brings sweetness and helps create that golden crust on the outside. If you’re looking for less refined sweetness, you can swap half with coconut sugar.
- Baking powder (1 teaspoon) & baking soda (½ teaspoon): The dynamic duo that makes your muffins rise tall and proud. They ensure your muffins don’t fall flat.
- Ground cinnamon (1 teaspoon): The heart of fall flavor. It pairs beautifully with pumpkin, giving these muffins that classic cozy aroma.
👉 If you love this cinnamon-pumpkin combination, you’ll also adore my Cinnamon Sugar Pumpkin Bread—another cozy bake to try this season.
Wet Ingredients
- Pumpkin puree (1 cup): The star of the show! Make sure to use pure pumpkin puree, not pumpkin pie filling (which has added spices and sugar). Pumpkin keeps these muffins incredibly moist and rich in flavor.
- Unsalted butter (½ cup, melted): Adds richness and a tender crumb. Melted butter mixes easily into the batter and helps balance the pumpkin’s natural earthiness.
- Large eggs (2, at room temperature): Eggs bind the ingredients together and give the muffins a soft, cake-like texture. Room temperature eggs mix more evenly, so don’t skip that step if you can.
Crumb Topping (Optional but Highly Recommended!)
While the recipe will still be delicious without it, a buttery crumb topping takes these muffins from everyday snack to bakery-level treat. A simple mix of flour, sugar, cinnamon, and butter creates that golden, crunchy crown we all love to pick off first.
👉 Want another streusel-style treat? Try my Pumpkin Bread with Streusel Topping—it’s like the big sister to these muffins.
Step-by-Step Instructions for Pumpkin Crumb Muffins
Making Pumpkin Crumb Muffins at home is easier than you might think. With just a few simple steps, you’ll have a batch of bakery-worthy muffins that fill your kitchen with the scent of cinnamon and pumpkin. Here’s how to do it, step by step:
Step 1: Preheat and Prepare Your Pan
Set your oven to 350°F (175°C). While it heats, grease a 12-cup muffin tin with butter or line it with paper liners. If you love easy clean-up like I do, muffin liners are your best friend. This step ensures your muffins don’t stick and come out beautifully golden.
👉 If you enjoy quick-prep recipes, check out my Pumpkin Overnight Oats—it’s a no-fuss breakfast perfect for busy mornings.
Step 2: Mix Your Dry Ingredients
In a large mixing bowl, whisk together:
- 1 ½ cups sifted all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
This creates the base of your muffin batter. Mixing dry ingredients first ensures the baking powder and soda are evenly distributed, so your muffins rise evenly and don’t develop any weird lumps.
Step 3: Combine the Wet Ingredients
In a separate medium bowl, stir together:
- 1 cup pumpkin puree
- ½ cup melted unsalted butter
- 2 large eggs (at room temperature)
Whisk until smooth and creamy. The pumpkin puree is what keeps these Pumpkin Crumb Muffins moist and rich. The melted butter adds tenderness, and the eggs bring everything together into a luscious batter.
Step 4: Bring Wet and Dry Together
Now for the magic moment! Pour the wet mixture into the bowl with the dry ingredients. Using a spatula or wooden spoon, gently fold the batter together. Stop mixing as soon as the flour disappears—overmixing will make your muffins tough instead of soft and tender. A few lumps are totally fine here.
Step 5: Fill the Muffin Tins
Spoon the batter into your prepared muffin tin, filling each cup about ¾ full. This gives them room to rise into those beautiful domed tops we all love.
👉 For another muffin recipe that bakes up tall and fluffy, try my Apple Cinnamon Muffins.
Step 6: Add the Crumb Topping
Here’s where the magic happens. Sprinkle a generous amount of crumb topping over each muffin before baking. The crumb topping bakes into a crunchy, golden crown that makes these muffins bakery-worthy. Don’t skimp here—more topping = more deliciousness.
Step 7: Bake to Perfection
Place the muffin tin in your preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Your kitchen will smell like pure fall heaven.
Step 8: Cool and Serve
Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely. These Pumpkin Crumb Muffins are delicious warm, but they’re also fantastic at room temperature the next day. Pair them with coffee or tea for the ultimate fall breakfast.
Tips and Tricks for Perfect Pumpkin Crumb Muffins
- Don’t Overmix: A few lumps are okay—overmixing makes tough muffins.
- Room Temp Eggs: Helps the batter come together smoothly.
- Pumpkin Swap: Out of pumpkin? Sweet potato puree works too.
- Freeze ‘Em: Store cooled muffins in a freezer bag for up to 2 months.
- Crumb Control: Want extra crunch? Double the crumb topping.
Storage
Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week or freeze individually wrapped muffins.
FAQs
Can I make these muffins gluten-free?
Yes! Swap in a 1:1 gluten-free flour blend.
What’s the best way to reheat?
Microwave for 15 seconds or pop in a toaster oven until warm.
Can I add mix-ins?
Absolutely—chocolate chips, pecans, or dried cranberries would be delicious.
Conclusion
These Pumpkin Crumb Muffins aren’t just muffins—they’re little bundles of autumn joy. Whether you’re serving them on a chilly Saturday morning or packing them in lunchboxes, they’ll bring warmth and smiles to your table. So grab your whisk, a can of pumpkin, and let’s bake some cozy memories together.
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Pumpkin Crumb Muffins Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Moist and fluffy pumpkin muffins topped with a buttery cinnamon crumb—these bakery-style treats are fall perfection in every bite.
Ingredients
Dry Ingredients:
All-purpose flour (1 ½ cups, sifted)
Granulated sugar (1 cup)
Baking powder (1 teaspoon)
Baking soda (½ teaspoon)
Ground cinnamon (1 teaspoon)
Wet Ingredients:
Pumpkin puree (1 cup)
Unsalted butter (½ cup, melted)
Large eggs (2, at room temperature)
Crumb Topping (optional but recommended):
All-purpose flour (1/2 cup)
Brown sugar (1/3 cup)
Ground cinnamon (1/2 teaspoon)
Unsalted butter (1/4 cup, melted)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and cinnamon.
3. In a separate bowl, mix the pumpkin puree, melted butter, and eggs until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. To make the crumb topping, mix flour, brown sugar, and cinnamon in a small bowl. Add melted butter and stir until crumbly.
7. Sprinkle a generous amount of crumb topping over each muffin.
8. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Be sure to use 100% pumpkin puree, not pumpkin pie filling.
Room temperature eggs mix better and help create a more even crumb.
Avoid overmixing the batter—stop as soon as no dry streaks remain.
These muffins freeze well; just thaw and reheat for a quick fall breakfast.
