Can I prepare the crumb topping in advance?

Yes, the crumb topping can be made up to 2 days ahead. Store it in an airtight container in the fridge and bring it to room temperature before using. This makes assembly quicker on baking day.

What if I don’t have paper muffin liners?

You can grease the muffin tin well with butter or oil spray. Using flour after greasing can help ensure easy release. A silicone muffin pan is also a great alternative.

How do I make these pumpkin crumb muffins more moist?

Ensure you’re using pure pumpkin puree (not pie filling), don’t overbake, and avoid overmixing the batter. You can also add a tablespoon of sour cream or Greek yogurt for extra moisture.

Can I double the recipe for a crowd?

Absolutely! Just double the ingredients and use two muffin pans. Bake both at the same time, rotating them halfway through for even baking. This is a great option for holiday gatherings or brunches.

Pumpkin Crumb Muffins – Easy Fall Favorite Recipe

Name: Pumpkin Crumb Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 cups all-purpose flour: base for structure and texture; 1 cup granulated sugar: adds sweetness; 1 cup pumpkin puree: provides moisture and flavor; 1 teaspoon baking powder: helps muffins rise; 0.5 teaspoon baking soda: aids in leavening; 1 teaspoon ground cinnamon: adds warmth and spice; 0.25 teaspoon ground nutmeg: deepens the spice flavor; 0.25 teaspoon ground cloves: enhances the fall spice profile; 0.25 teaspoon salt: balances sweetness; 0.5 cup unsalted butter, melted: adds richness and moisture; 2 large eggs: binds ingredients and adds structure; 1 teaspoon vanilla extract: enhances flavor; 0.5 cup brown sugar (for crumb topping): for caramel-like sweetness; 0.5 cup all-purpose flour (for crumb topping): creates crumb texture; 0.25 cup unsalted butter, softened (for crumb topping): binds crumb topping and adds richness

Description

These Pumpkin Crumb Muffins are soft, moist, and filled with warm pumpkin spice flavor. Topped with a buttery crumb layer, they’re the perfect cozy treat for fall mornings or holiday gatherings.

Ingredients

Scale

1.5 cups all-purpose flour: base for structure and texture
1 cup granulated sugar: adds sweetness
1 cup pumpkin puree: provides moisture and flavor
1 teaspoon baking powder: helps muffins rise
0.5 teaspoon baking soda: aids in leavening
1 teaspoon ground cinnamon: adds warmth and spice
0.25 teaspoon ground nutmeg: deepens the spice flavor
0.25 teaspoon ground cloves: enhances the fall spice profile
0.25 teaspoon salt: balances sweetness
0.5 cup unsalted butter, melted: adds richness and moisture
2 large eggs: binds ingredients and adds structure
1 teaspoon vanilla extract: enhances flavor
0.5 cup brown sugar (for crumb topping): for caramel-like sweetness
0.5 cup all-purpose flour (for crumb topping): creates crumb texture
0.25 cup unsalted butter, softened (for crumb topping): binds crumb topping and adds richness

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Instructions

Preheat the oven to 350°F (175°C) and line or grease a 12-cup muffin tin.
In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, melted butter, and vanilla extract. Mix until smooth.
Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Spoon the batter evenly into the muffin cups, filling each about 3/4 full.
In a small bowl, combine brown sugar, flour, and softened butter for the crumb topping. Mix with a fork until crumbly.
Sprinkle the crumb topping evenly over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Use pure pumpkin puree, not pumpkin pie filling.
Don’t overmix the batter to keep muffins light and fluffy.
Crumb topping can be made in advance and stored in the fridge for up to 2 days.
Freeze muffins individually wrapped for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Baked Goods
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 240
Sugar: 18g
Sodium: 180mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 3g
Cholesterol: 45mg