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Pumpkin Muffins with Crumb Cake Topping

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Dive into fall with delicious pumpkin muffins with crumb cake topping! It’ll make your heart feel happy and festive! After the hot summer months it’s time to embrace the cooler weather. This pumpkin muffin recipe will bring the warm scents of autumn into your kitchen, and highlight the joy of the season.

Pumpkin Muffins with Crumb Cake Topping

Ingredients for Pumpkin Muffins

A few simple ingredients are all that’s needed to make this pumpkin muffin recipe!

  • All-purpose flour
  • Baking soda
  • Pumpkin pie spice
  • Ground cinnamon
  • Sea salt
  • Light-brown sugar
  • Granulated sugar
  • Vegetable oil
  • Large eggs
  • Milk
  • Pure vanilla extract
  • Canned pumpkin puree

Pumpkin Muffins with Streusel and Icing

Ingredients for Crumb Cake Topping

It’s easy to make a scrumptious crumb cake topping! Here’s what you’ll need:

  • All-purpose flour
  • Brown sugar
  • Granulated sugar
  • Pumpkin pie spice
  • Ground cinnamon
  • Melted butter

Ingredients for Vanilla Glaze

Only three ingredients are needed to make a yummy vanilla glaze!

  • Powdered sugar (confectioners sugar)
  • Vanilla (I use Mexican vanilla extract)
  • Milk (whole or lowfat)

Pumpkin Spice Muffins

How to Make Pumpkin Muffins

It’s quick and easy to whip up a batch of bakery-style pumpkin muffins from scratch. They’re light and tender with a beautiful crumb!

  1. In a large mixing bowl, whisk together the flour, salt, baking soda and spices.
  2. In a separate bowl, add the sugar, oil, eggs, milk, vanilla and pumpkin.
  3. Whisk until combined.
  4. Add the wet ingredients to the dry ingredients. Mix until incorporated.
  5. Spoon the mixture into muffin pans lined with cupcake wrappers.

Batter for Easy Pumpkin Muffins

Pumpkin Muffin Recipe Step by Step

Adding a flaky crumb-cake topping to these fabulous pumpkin muffins makes this delicious fall recipe extra special! Here’s how to do it:

  1. In a small mixing bowl, prepare the crumb cake topping.
  2. Spoon the crumb mixture over each pumpkin muffin.
  3. Lightly press the crumb topping into the batter so it’s nice and secure.
  4. Bake these easy pumpkin muffins at 375 degrees until done.

Crumb Cake Topping on Pumpkin Muffins

Pumpkin Spice Muffins

These pumpkin spice muffins are best enjoyed the same day they’re made!

Vanilla Glaze on Pumpkin Muffins

How to Keep Muffins Fresh

Here’s how to store muffins and keep them fresh:

  • Place completely-cooled muffins in an air-tight container or zip-top bag.
  • Muffins kept on the countertop in a cool environment can stay fresh for 3 days.
  • In hot or humid environments, store muffins in the refrigerator for up to 5 days.

Bakery style pumpkin muffins

Kitchen Tools for Making Pumpkin Muffins

Just a few simple kitchen tools are needed for this recipe! I use my KitchenAid stand mixer for whipping up these easy pumpkin muffins, but a standard set of mixing bowls and a whisk will also get the job done.


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Pumpkin Muffins


ESSENTIAL MUFFIN RECIPES

These bakery-style LEMON BLUEBERRY MUFFINS are tender and delicious with an excellent crumb! This is an excellent recipe to share at work, church functions, and potlucks. They’re perfect for breakfast, brunch, and a mid-day snack.

Blueberry Muffins on a cake stand

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

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Pumpkin Muffins

Pumpkin Muffins with Crumb Topping


  • Author: Denay
  • Prep Time: 15
  • Cook Time: 20
  • Total Time: 35
  • Yield: 15 Muffins 1x

Description

Welcome the fall season with this scrumptious pumpkin muffin recipe. We take things one step further by giving each pumpkin spice muffin a beautiful crumb topping and a light drizzling of delicious vanilla glaze. Yum!


Scale

Ingredients

PUMPKIN MUFFINS

  • 1 + 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 + 3/4 teaspoons pumpkin pie spice
  • 1 + 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon sea salt
  • 3/4 cup light-brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup vegetable oil
  • 1/4 cup milk
  • 1 + 1/2 cups canned pumpkin puree

CRUMB CAKE TOPPING

  • 1 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup granulated sugar
  • 3/4 teaspoon pumpkin pie spice
  • 3/4 teaspoon ground cinnamon
  • 1 stick (1/2 cup) butter

VANILLA GLAZE

  • 1 + 1/2 cups powdered sugar (confectioners sugar)
  • 1 tablespoon vanilla extract
  • 1 tablespoon + 1 teaspoon milk

Instructions

  1. Line a 12-well muffin pan with cupcake liners. Line a second muffin pan with 3 cupcake liners. Adjust your oven rack to the middle position. Preheat oven to 375 degrees.
  2. In the bowl of a stand mixer, add the flour, baking soda, spices, and salt. Mix briefly until combined.
  3. Add in brown sugar, granulated sugar, eggs, vanilla, vegetable oil, milk, and pumpkin puree. Mix until all ingredients are fully incorporated. Do not over-mix the batter!
  4. Evenly divide the mixture between the 15 muffin cups.
  5. Prepare the crumb cake topping: mix all three ingredients with a spoon or fork, roughly chopping up the mixture into crumbly chunks. Spoon the crumb mixture on top of the muffins. Secure the pieces by lightly pressing them into the batter.
  6. Bake for 17-20 minutes or until a cake tester inserted in the middle of two separate pumpkin muffins comes out clean with no crumbs. Allow the muffins to stay in the pans until completely cooled.
  7. Prepare the vanilla glaze: With a spoon, mix the powdered sugar, vanilla and milk together until fully combined. If the glaze needs to be thinned out a bit, add additional milk 1/4 teaspoon at a time. With the back of a spoon, drizzle the icing over the pumpkin spice muffins in a zig-zag pattern.

  • Category: Breakfast, Snack, Dessert
  • Cuisine: American

Keywords: Muffins

Gold Line: Sprinkles of Inspiration | confettiandbliss.com

PUMPKIN MUFFINS > JOIN THE CONVERSATION!

Do you love making or eating pumpkin spice muffins? What do you think about this scrumptious recipe for pumpkin muffins? Join the conversation! I’d love to hear your thoughts in the comments below. BE SURE TO LEAVE A STAR RATING!

63 thoughts on “Pumpkin Muffins with Crumb Cake Topping”

  1. Muffins are my kids favorite breakfast treats. When pumpkin is in season, almost in the air, we are getting more excited to try new things!

  2. I think my favorite part to this recipe is that oh-so sweet-looking topping! All sorts of deliciousness right there.

  3. These are very similar to muffins I made the other day, and I honestly think they were one of the best muffins I have ever had! I am sure yours are just as awesome, and I wish I had one right now. I am also going to check out your lemon blueberry muffins, because YUM!

  4. These look delicious, I cannot resist a good streusel crumb topping. They look more like a decadent dessert than a healthy breakfast muffin!

  5. Oh my! you have the one of the best pumpkin muffin recipes out there! If only i could reach for one through your site. Perfect for the fall season!

  6. Bring me all the pumpkins muffins and pumpkin everything :) I love that you included tips and step by step on how to make these beautiful muffins. Look incredible with a cup of coffee!!

    • Hi Megan! The crumb-cake topping on these yummy pumpkin muffins is just as scrumptious as it looks! I hope you’ll make this recipe soon. You’re going to fall in love with these muffins!

  7. These look so, so good! Even though it’s still hot here, I’ve been craving fall flavors so badly. I know what I’m getting ingredients for during my next grocery store run… <3

    • Ann, you and Jaiden are going to love these Pumpkin Muffins! They’re super simple to make and absolutely scrumptious. Thanks so much for leaving a comment. I really appreciate your kindness! :-)

    • Hi Claudia! I say you just bake up a batch of these yummy pumpkin muffins all for yourself! I have a sneaky feeling that your family will end up trying them and falling in love with this fall recipe.

  8. I have everything except the pumpkin purée. My boys have been asking to get pumpkins since they started stocking them a few weeks ago at the grocery store. We do “big breakfast Sunday” and I think this would be perfect for this weekend!

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