If you’re after a few good pumpkin recipes to try this fall, allow me to introduce you to these pumpkin muffins with a spiced crumb topping!

These pumpkin crumb cake muffins (AKA pumpkin coffee cake muffins) are some of the tastiest baked goods you can make in the fall.

They’re filled with so many delicious, warm spices and topped with the most delicious fall-inspired crumb topping out there. Whether you drizzle them with some maple syrup or eat them as is, you’ll love every bite!

Why you’ll love these pumpkin crumb cake muffins

So easy to make. This pumpkin muffin recipe doesn’t require an electric mixer and the muffins come together in less than an hour!

Flavors of fall. The pumpkin flavor mixed with brown sugar, pumpkin pie spice, cinnamon, ground ginger… you’ll be in heaven with these fall flavors!

They’re incredibly moist. Thanks to the oil, pumpkin puree, and eggs! A moist pumpkin muffin is a good pumpkin muffin!

Ingredients

To make these pumpkin crumb cake muffins, you’ll need:

• Pumpkin puree – Feel free to use homemade or store bought canned pumpkin puree – it doesn’t matter too much! Make sure you don’t accidentally pick up pumpkin pie filling (as it’s much runnier and filled with spices you may not want).
• Flour – All purpose flour gives these pumpkin muffins the perfect structure!
• Sugars – Both brown sugar and granulated sugar is used in these pumpkin crumb cake muffins.
• Eggs – Two eggs are needed to keep your muffins fluffy!
• Vegetable oil – Vegetable oil helps to keep your pumpkin muffins moist.
• Spices – You’ll want pumpkin pie spice for sure! Feel free to add some additional cinnamon, ginger, nutmeg, or cloves as well.
• Vanilla extract – A must have in almost all baked goods!
• Baking soda & powder – These pumpkin muffins need both baking soda and baking powder to get the perfect rise.

To make the crumb topping, you’ll need:

• Flour – All purpose flour is perfect for a crumb topping!
• Sugars – Brown sugar and granulated sugar will be used for the crumb topping.
• Spices – Pumpkin pie spice and some extra ground cinnamon and ground ginger taste amazing in this crumb topping!
• Butter – Cold butter works best! Make sure you’re not adding melted butter to the crumb topping mixture or you won’t get the consistency you’re after. If you’d like to control the salt in this recipe, make sure to use unsalted butter.

As you can see, there are quite a few ingredients that go into these pumpkin crumb muffins. Make sure you gather all of the ingredients in front of you before starting these muffins so you don’t get overwhelmed!

Note: If you’re after pumpkin coffee cake muffins, you may want to omit the fall flavors in the crumb topping.

How to make pumpkin crumb cake muffins

Preheat your oven to 350 degrees Fahrenheit and place cupcake liners into your muffin pan, set to the side for now.

Whisk the flour, baking powder, baking soda, all spices, and salt in a medium bowl. Set to the side.

In a separate medium bowl, mix together the pumpkin puree and oil until smooth. Then, add in the granulated sugar, brown sugar, vanilla extract, and eggs. Mix until combined. Then add the dry ingredients to the pumpkin mixture and mix until the batter is smooth.

Place the pumpkin batter into your prepared muffin tins and set to the side while you prepare the crumb topping.

Whisk the flour, granulated sugar, brown sugar, and spices until combined. Then, add in the butter and with a pastry fork or your hands, work the butter into the flour mixture until crumbs form. Make sure you don’t over mix!

Spoon the buttery crumb topping over the muffin batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let your muffins cool and enjoy!

Tip – Press the crumb topping into the muffin batter to ensure it sticks while baking!

Frequently asked questions

How long will my pumpkin muffins last?

Store your pumpkin muffins in an airtight container in the fridge for a week or, freeze for up to two months!

What else can I add to my pumpkin crumb cake muffins?

Chocolate chips, nuts, a sprinkle of powdered sugar at the end… whatever you’d like!

After more delicious pumpkin recipes? I’ve got you covered!

• Pumpkin bread
• Pumpkin butter shortbread bars

Pumpkin Crumb Cake Muffins

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• Author: Kayla
• Prep Time: 10 Minutes
• Cook Time: 25 Minutes
• Total Time: 35 minutes
• Yield: 12 Servings 1x

Ingredients

Scale 1x2x3x

For the pumpkin muffins:

• 1 can pumpkin puree
• 1 1/2 cup flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 eggs
• 1 TBSP pumpkin pie spice
• 1 TSP vanilla extract
• 1 TSP ground ginger
• 1 TSP ground cinnamon 
• 1 TSP baking powder
• 1/2 TSP baking soda
• 1/2 TSP salt

For the crumb topping:

• 1/2 cup flour
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 5 TBSP butter
• 1 TSP ground ginger
• 1 TSP pumpkin pie spice

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Instructions

1. Preheat your oven to 350 degrees Fahrenheit and place cupcake liners into your muffin pan, set to the side for now.
2. Whisk the flour, baking powder, baking soda, all spices, and salt in a medium bowl. Set to the side.
3. In a separate medium bowl, mix together the pumpkin puree and oil until smooth. Then, add in the granulated sugar, brown sugar, vanilla extract, and eggs. Mix until combined. Then add the dry ingredients to the pumpkin mixture and mix until the batter is smooth. 
4. Place the pumpkin batter into your prepared muffin tins and set to the side while you prepare the crumb topping.
5. Whisk the flour, granulated sugar, brown sugar, and spices until combined. Then, add in the butter and with a pastry fork or your hands, work the butter into the flour mixture until crumbs form. Make sure you don’t over mix!
6. Spoon the buttery crumb topping over the muffin batter. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let your muffins cool and enjoy!