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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins are moist, tender muffins bursting with warm autumn spices and crowned with a crunchy buttery streusel topping. Perfect for breakfast, snacks, or dessert, these muffins combine the soft texture of pumpkin cake with a crisp crumb finish, delivering comfort and rich flavors in every bite.

  • Total Time: 35-40 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale

Muffin Batter

  • 1 ¾ cups all-purpose flour (or 1:1 gluten-free blend)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 large eggs, room temperature
  • ½ cup vegetable oil
  • 1 cup 100% pure pumpkin puree, room temperature
  • ¾ cup brown sugar
  • 1 teaspoon vanilla extract

Crumb Topping

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cubed

Instructions

  1. Prepare the crumb topping: In a small bowl, combine flour, brown sugar, cinnamon, and cold butter. Use a fork or pastry cutter to mix until the topping resembles coarse crumbs. Refrigerate while preparing the batter.
  2. Mix the dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt until evenly combined.
  3. Combine the wet ingredients: In another bowl, beat the eggs with vegetable oil, pumpkin puree, brown sugar, and vanilla extract until smooth and creamy.
  4. Bring batter together: Gradually add the dry ingredients to the wet mixture, stirring just until combined. Avoid overmixing to keep the muffins tender.
  5. Fill and top the muffin tin: Spoon the batter into a lined or greased muffin tin, filling each cup about three-quarters full. Generously sprinkle the crumb topping over each muffin, pressing lightly to adhere.
  6. Bake until golden: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.

Notes

  • Use eggs and pumpkin puree at room temperature for better batter consistency.
  • Refrigerate the crumb topping before baking to create a crunchier texture.
  • Freshly ground cinnamon and nutmeg intensify the flavor.
  • Stir batter gently and just until combined to keep muffins light and fluffy.
  • Use an ice cream scoop to fill muffin cups evenly for uniform size and consistent baking.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (if using gluten-free flour blend)

Nutrition

  • Serving Size: 1 muffin
  • Calories: 280
  • Sugar: 18g
  • Sodium: 180mg
  • Fat: 13g
  • Saturated Fat: 4.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 45mg

Keywords: pumpkin muffins, crumb cake, autumn recipe, fall baking, pumpkin crumb topping, streusel muffins