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A close-up of a Pumpkin Crumb Cake Muffins Recipe with a crumb topping, sliced in half to reveal the soft and moist interior.

Pumpkin Spice Crumble Muffins

5 from 2 votes
These cozy, moist Pumpkin Spice Crumble Muffins with a spiced crumble topping are perfect for fall mornings!
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 17 Muffins
Course: Breakfast, Snack
Cuisine: American, Fall
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

Muffin Batter:
  • 1and ¾ cups 219g all-purpose flour spooned & leveled
  • 1 teaspoon baking soda helps muffins rise
  • 2 teaspoons ground cinnamon adds warm flavor
  • 1 teaspoon pumpkin pie spice optional adds fall flavor
  • ½ teaspoon salt enhances sweetness
  • ½ cup 120ml vegetable oil or canola oil
  • ½ cup 100g granulated sugar for sweetness
  • ½ cup 100g light brown sugar for added depth
  • 1and ½ cups 340g pumpkin puree canned or fresh
  • 2 large eggs room temperature for best texture
  • ¼ cup 60ml milk any kind room temperature works best
Crumb Topping:
  • ¾ cup 94g all-purpose flour spooned & leveled
  • ¼ cup 50g granulated sugar sweetens topping
  • ¼ cup 50g brown sugar adds richness
  • 1 teaspoon pumpkin pie spice or a pinch of cinnamon nutmeg ginger and cloves
  • 6 tablespoons 85g unsalted butter melted
Maple Icing (optional):
  • 1and ½ cups 180g powdered sugar for smooth texture
  • 2 tablespoons 30ml pure maple syrup adds sweetness and fall flavor
  • 2 tablespoons 30ml milk or cream to adjust consistency

Method
 

  1. Preheat the oven to 425°F (218°C). Prepare a 12-count muffin pan with nonstick spray or liners. This recipe yields 17 muffins, so prepare a second muffin pan if needed. Set aside.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  3. In a separate bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
  4. Add the wet ingredients into the dry mixture and gently fold everything together until just combined, being careful not to overmix.
  5. Spoon the batter into the muffin liners, filling each about ¾ full.
  6. For the crumb topping, whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Add the melted butter and use a fork to mix until crumbly.
  7. Sprinkle the crumbs evenly over the muffin batter and gently press them down into the batter.
  8. Bake for 5 minutes at 425°F (218°C), then reduce the temperature to 350°F (177°C) without removing the muffins from the oven. Continue baking for another 16-17 minutes or until a toothpick comes out clean.
  9. Let the muffins cool in the pan for 10 minutes while you prepare the icing.
  10. For the maple icing, whisk together the powdered sugar, maple syrup, and milk until smooth. Drizzle over the cooled muffins.
  11. Serve warm and enjoy! Store leftovers at room temperature for 1-2 days, or refrigerate for up to a week.

Nutrition

Serving: 120gCalories: 320kcalCarbohydrates: 47gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 26gVitamin A: 25IUVitamin C: 4mgCalcium: 4mgIron: 6mg

Notes

Enjoy these delicious pumpkin muffins fresh from the oven or store them for a cozy breakfast treat! The maple icing adds a sweet finish to this spiced delight.

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