Pumpkin Crumb Cake Muffins: A Cozy Fall Delight!

Introduction

Pumpkin crumb cake muffins are my absolute favorite way to welcome the fall season! I still remember the first time I took a bite of one at a cozy little café, the aroma of warm spices and sweet pumpkin filling the air. It was like a hug in muffin form! These delightful pumpkin spice crumb muffins are soft, moist, and topped with a crunchy crumb that adds the perfect texture. The combination of cinnamon, nutmeg, and pumpkin is simply irresistible, and they make your kitchen smell like autumn. I love whipping up a batch on a chilly morning, enjoying them with a hot cup of coffee. Trust me, once you try these, you’ll want to make them a fall tradition. Let’s get cooking!

• They’re incredibly moist and flavorful, thanks to the pumpkin puree.
• The crumb topping adds a delightful crunch that contrasts beautifully with the soft muffin.
• Quick to prepare—ready in just 37 minutes!
• Perfect for breakfast, snacks, or even dessert.
• Budget-friendly ingredients that you probably already have at home.
• They freeze well, so you can enjoy them later!
• Great for sharing at gatherings or cozy family breakfasts.

Ingredients for Pumpkin Crumb Cake Muffins

• 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice (store-bought or homemade)
• 1/2 teaspoon salt
• 1/2 cup (120ml) canola or vegetable oil
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) canned pumpkin puree
• 2 large eggs, at room temperature
• 1/4 cup (60ml) milk, at room temperature
• Crumb Topping:
• 3/4 cup (94g) all-purpose flour (spooned & leveled)
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 1 teaspoon pumpkin pie spice (store-bought or homemade)
• 6 Tablespoons (85g) unsalted butter, melted
• Maple Icing (optional):
• 1 and 1/2 cups (180g) confectioners’ sugar
• 2 Tablespoons (30ml) pure maple syrup
• 2 Tablespoons (30ml) milk

How to Make Pumpkin Crumb Cake Muffins

• Step 1: Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Prepare a second muffin pan for any extra muffins.
• Step 2: In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
• Step 3: In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until well combined.
• Step 4: Pour the wet ingredients into the dry ingredients and fold gently until just combined—don’t overmix!
• Step 5: Spoon the batter into the muffin liners, filling them almost to the top.
• Step 6: For the crumb topping, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Mix in the melted butter until crumbs form.
• Step 7: Spoon the crumb topping evenly over the batter and gently press down to secure it.
• Step 8: Bake for 5 minutes at 425°F (218°C), then reduce the temperature to 350°F (177°C) and bake for an additional 16-17 minutes until a toothpick comes out clean.
• Step 9: Allow the muffins to cool for 10 minutes in the pan before transferring them to a wire rack.
• Step 10: For the optional icing, whisk together the icing ingredients until smooth and drizzle over the muffins before serving warm.

Pro Tips for the Best Pumpkin Crumb Cake Muffins

• Use room temperature ingredients for a smoother batter.
• Don’t skip the crumb topping—it’s what makes these muffins special!
• For extra flavor, add chopped nuts or chocolate chips to the batter.

What’s the secret to perfect Pumpkin Crumb Cake Muffins?

The key is to not overmix the batter! Gently folding the wet and dry ingredients together ensures a light and fluffy texture.

Can I make Pumpkin Crumb Cake Muffins ahead of time?

Absolutely! You can prepare the batter the night before and store it in the fridge. Just bake them fresh in the morning for a delightful breakfast treat!

How do I avoid common mistakes with Pumpkin Crumb Cake Muffins?

Make sure to measure your flour correctly—spoon it into the measuring cup and level it off. Too much flour can lead to dry muffins!

Best Ways to Serve Pumpkin Crumb Cake Muffins

These muffins are perfect served warm with a pat of butter or a drizzle of maple syrup. Pair them with a hot cup of coffee or tea for a cozy afternoon treat. They also make a delightful addition to any fall brunch spread!

Nutrition Facts for Pumpkin Crumb Cake Muffins

Per muffin:

• Calories: 200
• Fat: 8g
• Saturated Fat: 4g
• Carbohydrates: 30g
• Sugar: 15g
• Protein: 3g
• Fiber: 1g
• Sodium: 150mg
• Cholesterol: 30mg

This is an estimate and may vary depending on ingredients used.

How to Store and Reheat Pumpkin Crumb Cake Muffins

Store your muffins at room temperature in an airtight container for 1-2 days, or in the refrigerator for up to 1 week. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven.

Frequently Asked Questions About Pumpkin Crumb Cake Muffins

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin puree! Just make sure to cook and blend it until smooth before using it in the recipe.

What can I substitute for eggs in this recipe?

You can use flax eggs or applesauce as a substitute for eggs if you’re looking for a vegan option. Use 1/4 cup of applesauce or 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg.

Can I add nuts or chocolate chips to the muffins?

Definitely! Chopped walnuts, pecans, or chocolate chips make a delicious addition to the batter. Just fold them in gently before baking.

Variations of Pumpkin Crumb Cake Muffins You Can Try

• Vegan: Substitute eggs with flax eggs and use plant-based milk and butter.
• Gluten-Free: Use a gluten-free flour blend for a gluten-free version.
• Spiced Up: Add a pinch of cloves or ginger for an extra kick of flavor.
• Chocolate Lovers: Stir in chocolate chips for a sweet twist!

Print