1. Can I make these Pumpkin Crumb Cake Muffins ahead of time?

Yes! These muffins are freezer-friendly. Once baked (and iced, if desired), let them cool completely. Store them in a freezer-safe container or zip-top bag for up to 3 months . Thaw overnight in the fridge and warm them in the microwave before serving. You can also add the maple icing fresh for best presentation.

2. What can I use instead of pumpkin pie spice?

If you don’t have store-bought pumpkin pie spice , you can make your own by mixing ¼ teaspoon each of nutmeg, ginger, cloves, and allspice , along with ½ teaspoon of ground cinnamon . This homemade blend closely mimics the flavor profile used in the recipe.

3. Can I use fresh pumpkin instead of canned?

Yes, but with caution. Canned pumpkin puree has a consistent texture and moisture level. If using fresh pumpkin puree , make sure it's well-drained and mashed very smoothly. Watery or stringy pumpkin can alter the muffin texture, making them too dense or soggy.

4. How do I ensure my crumb topping stays crunchy?

To keep the crumb topping crisp and bakery-style: Don’t overmix the crumb ingredients. Use a fork to lightly mix. Gently press the crumbs into the batter before baking. Avoid overbaking , which can dry out the crumbs. If you store muffins, keep them uncovered at room temperature for the first day to maintain the topping texture.

Pumpkin Crumb Cake Muffins – 1 Easy Fall Favorite

Name: Pumpkin Crumb Cake Muffins
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1 3/4 cups (219g) all-purpose flour – for muffin base; 1 teaspoon baking soda – leavening agent; 2 teaspoons ground cinnamon – warm spice flavor; 1 teaspoon pumpkin pie spice – classic fall flavor; 1/2 teaspoon salt – balances sweetness; 1/2 cup (120ml) canola or vegetable oil – provides moisture; 1/2 cup (100g) granulated sugar – sweetens the muffins; 1/2 cup (100g) packed light or dark brown sugar – adds depth and moisture; 1 1/2 cups (340g) canned pumpkin puree – gives flavor and moist texture; 2 large eggs, at room temperature – provides structure; 1/4 cup (60ml) milk – adds moisture; 3/4 cup (94g) all-purpose flour (for crumb topping); 1/4 cup (50g) granulated sugar (for crumb topping); 1/4 cup (50g) packed light or dark brown sugar (for crumb topping); 1 teaspoon pumpkin pie spice (for crumb topping); 6 tablespoons (85g) unsalted butter, melted (for crumb topping); 1 1/2 cups (180g) confectioners’ sugar (for icing); 2 tablespoons (30ml) pure maple syrup (for icing); 2 tablespoons (30ml) milk (for icing)

Description

Pumpkin Crumb Cake Muffins are a soft, spiced, and delicious fall treat featuring a moist pumpkin muffin base, a buttery pumpkin spice crumb topping, and a sweet maple glaze. Perfect for cozy breakfasts, snacks, or festive gatherings.

Ingredients

Scale

1 3/4 cups (219g) all-purpose flour – for muffin base
1 teaspoon baking soda – leavening agent
2 teaspoons ground cinnamon – warm spice flavor
1 teaspoon pumpkin pie spice – classic fall flavor
1/2 teaspoon salt – balances sweetness
1/2 cup (120ml) canola or vegetable oil – provides moisture
1/2 cup (100g) granulated sugar – sweetens the muffins
1/2 cup (100g) packed light or dark brown sugar – adds depth and moisture
1 1/2 cups (340g) canned pumpkin puree – gives flavor and moist texture
2 large eggs, at room temperature – provides structure
1/4 cup (60ml) milk – adds moisture
3/4 cup (94g) all-purpose flour (for crumb topping)
1/4 cup (50g) granulated sugar (for crumb topping)
1/4 cup (50g) packed light or dark brown sugar (for crumb topping)
1 teaspoon pumpkin pie spice (for crumb topping)
6 tablespoons (85g) unsalted butter, melted (for crumb topping)
1 1/2 cups (180g) confectioners’ sugar (for icing)
2 tablespoons (30ml) pure maple syrup (for icing)
2 tablespoons (30ml) milk (for icing)

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Instructions

Preheat oven to 425°F (218°C). Line a 12-count muffin pan and prepare a second pan for the remaining batter (makes 15 muffins).
In a large bowl, whisk together 1 3/4 cups flour, baking soda, cinnamon, pumpkin pie spice, and salt.
In another bowl, whisk oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until combined.
Pour wet ingredients into the dry ingredients and gently mix until no dry spots remain.
Fill muffin liners almost to the top with batter.
In a separate bowl, make the crumb topping: mix 3/4 cup flour, both sugars, and pumpkin pie spice. Stir in melted butter with a fork to form crumbs.
Spoon crumb mixture on top of each muffin, gently pressing it down so it sticks.
Bake for 5 minutes at 425°F, then reduce temperature to 350°F (177°C) and bake for another 16–17 minutes or until a toothpick inserted comes out clean.
Let muffins cool for 10 minutes in the pan.
Whisk together confectioners’ sugar, maple syrup, and milk for icing. Drizzle over slightly cooled muffins and serve.

Notes

Do not overmix the batter; this helps prevent dense muffins.
Room temperature eggs and milk help the batter mix evenly.
Store muffins at room temperature for 1–2 days, or refrigerate for up to 1 week.
You can freeze muffins for up to 3 months; thaw overnight and rewarm before serving.
Icing is optional but adds extra sweetness and flavor.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 22g
Sodium: 160mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 30mg