Pumpkin Crumb Cake Muffins Recipe

If you’re looking for a cozy, comforting treat that feels like autumn in every bite, you’ve got to try this Pumpkin Crumb Cake Muffins Recipe. I absolutely love how these muffins are tender and moist with that perfect crumbly topping, plus the drizzle of maple icing on top is just the cherry on the pie—or should I say pumpkin? Whether it’s for breakfast, a snack, or even dessert, this recipe is a total winner you’ll keep coming back to.

this Recipe

Ingredients You’ll Need

These ingredients work beautifully in harmony to give you that classic pumpkin crumb cake flavor you crave. When I shop for this recipe, I make sure to get fresh spices and good-quality pumpkin puree for the best results.

• All-purpose flour: Spoon and level your flour for accuracy to keep muffins from turning out tough.
• Baking soda: Helps the muffins rise nicely and gives them a light texture.
• Cinnamon: Freshly ground if possible for the most vibrant aroma and flavor.
• Pumpkin pie spice: Store-bought is fine, but I often use homemade to tweak the balance of flavors.
• Salt: Enhances all the sweet and spicy flavors you’ve got going on.
• Canola or vegetable oil: Keeps the muffins moist without weighing them down.
• Granulated sugar: For sweetness and a fine crumb texture.
• Light or dark brown sugar: Adds a subtle molasses flavor and extra moisture.
• Canned pumpkin puree: The star ingredient — make sure it’s plain pumpkin, not pie filling!
• Eggs: Room temperature eggs mix more evenly and help bind everything.
• Milk: Also room temperature; adds just enough moisture for a tender crumb.
• Unsalted butter: Melted for the crumb topping to create that buttery finish.
• Confectioners’ sugar: For the smooth maple glaze that tops the muffins.
• Pure maple syrup: Adds natural sweetness and that signature fall flavor enhancement.

Variations

I like to keep this recipe pretty classic, but one thing I love is swapping the crumb topping for chopped pecans or walnuts sometimes—it adds a wonderful crunch and nutty flavor. Don’t hesitate to make it your own!

• Nutty Crumble: Adding chopped pecans to the crumb topping gives each bite fantastic texture—I tried this on a whim once, and now it’s a family favorite twist.
• Gluten-Free Version: Substitute a gluten-free flour blend for all-purpose flour—just be sure it contains xanthan gum for the best hold.
• Mini Muffins: Bake at 350°F for about 11-13 minutes. I love these bite-sized versions for parties or kid lunches!
• Spice it Up: Feel bold? Add a pinch of ground ginger or nutmeg for more complexity in your spice mix.

How to Make Pumpkin Crumb Cake Muffins Recipe

Step 1: Preheat and Prep Your Pans

First up, get your oven warmed to 425°F (218°C). You’ll want to prepare two muffin pans since this recipe makes 15 muffins—spray them with nonstick spray or line with cupcake liners for easy clean-up. Setting this up ahead of mixing saves time and keeps things smooth.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together your all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and salt. This step evenly distributes your leavening and spices so every bite hits that warm, cozy pumpkin flavor.

Step 3: Combine Wet Ingredients

In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. I love how quickly this comes together and the aroma that fills the kitchen when the cinnamon and pumpkin meld with the sugars.

Step 4: Bring It All Together

Pour the wet mixture into the dry ingredients bowl, then fold gently just until everything is combined. Be careful not to overmix here; you want to see no white flour pockets, but a few lumps are totally fine—overworking the batter can make your muffins dense.

Step 5: Fill and Top

Spoon your batter into each liner, filling nearly to the top. Now, for the crumb topping: whisk flour, sugars, and pumpkin pie spice; then mix in melted butter just enough to form crumbs. Spoon these crumbs evenly on top of each muffin, gently pressing them down snugly so they stay put during baking—this was a tip I learned the hard way!

Step 6: Bake in Two Stages

Bake at 425°F for 5 minutes to give the muffins a nice rise, then reduce the heat to 350°F without opening the oven door and continue baking for 16-17 minutes more until a toothpick comes out clean. The entire baking time is around 21-22 minutes. Let them cool for 10 minutes in the pan before the fun part—icing!

Step 7: Whip Up the Maple Icing

While the muffins cool, whisk together confectioners’ sugar, pure maple syrup, and milk until smooth. The first time I drizzled this over warm muffins, I thought I’d struck gold—this glaze makes the whole recipe shine. Drizzle generously and serve warm for maximum yum.

How to Serve Pumpkin Crumb Cake Muffins Recipe

Garnishes

I usually keep it simple with just the maple glaze, but sometimes I sprinkle a tiny pinch of cinnamon or a few chopped pecans right on top after the glaze sets. It adds a lovely visual touch and a little extra crunch I’m all about.

Side Dishes

These muffins are great on their own but pair beautifully with a cup of chai tea or coffee. If you’re having brunch, they go well alongside scrambled eggs, bacon, or even a creamy yogurt parfait for a balanced meal.

Creative Ways to Present

I once made a fall-themed gift box with these muffins, wrapped individually in parchment paper and tied with a cinnamon stick for an easy and thoughtful homemade gift. For a brunch spread, I arrange them on a vintage tray surrounded by small pumpkins and autumn leaves—people always comment on how festive and inviting it looks.

Make Ahead and Storage

Storing Leftovers

After they cool completely, I keep these muffins in an airtight container at room temperature for 1 to 2 days. This keeps them soft and delicious. If your kitchen’s warm, a quick trip to the fridge to extend freshness won’t hurt—just let the muffins come to room temperature before eating.

Freezing

I’ve frozen these muffins successfully—wrap each muffin tightly in plastic wrap and store in a freezer bag. When I’m ready, I thaw them overnight in the fridge or for a couple of hours on the counter. This makes batch baking super convenient.

Reheating

For reheating, I pop a muffin in the microwave for about 15-20 seconds or wrap it in foil and warm it in the oven at 350°F for 7-10 minutes. This brings back that fresh-baked warmth and keeps the crumb topping intact.

FAQs

Final Thoughts

This Pumpkin Crumb Cake Muffins Recipe has become one of my go-to cozy treats when I want something that tastes like fall wrapped up in a little muffin. I love sharing these with friends, and they always ask for the recipe because it’s just that good. I hope you give it a try and enjoy the soft crumb, the warm spices, and that irresistible maple drizzle as much as I do—trust me, once you make these, pumpkin muffins will never be the same.

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