Pumpkin Crumb Cake Muffins are the cozy, spiced treat your fall mornings need. These muffins combine the warm, earthy flavor of pumpkin with the buttery crunch of a classic crumb topping, creating a bakery-style breakfast or snack that feels like a hug in every bite.
Perfectly moist and infused with cinnamon, nutmeg, and cloves, these muffins bring together all the best flavors of autumn. The soft, cake-like base is complemented by a generous layer of cinnamon-sugar streusel that adds irresistible texture and sweetness.
Whether you’re serving them at a weekend brunch, packing them in lunchboxes, or pairing with a hot coffee on a chilly morning, these muffins are as versatile as they are delicious.
Pumpkin purée not only provides natural sweetness but also keeps the muffins tender and moist without needing excess fat.
The crumb topping is made with pantry staples—flour, sugar, butter, and cinnamon—making this recipe easy to whip up whenever the craving strikes.
One of the best parts? They taste just as good the next day, and even better slightly warmed.
These muffins are a wonderful make-ahead option for busy mornings, holiday gatherings, or even gifting during the fall season.
They’re freezer-friendly too, so you can bake a batch now and save some for later.
If you love pumpkin bread, you’ll fall hard for these individual-sized crumb cake versions—each one with its own perfectly golden, crunchy topping.
They’re also great for customizing: add chopped pecans, chocolate chips, or a cream cheese center for an extra treat.
No stand mixer required—just two bowls and a whisk. Simple to make, easy to love.
Kids and adults alike adore these cozy little muffins, and the smell while they bake? Pure autumn magic.
Once you try these Pumpkin Crumb Cake Muffins, they’ll become your go-to fall baking favorite.
Servings
12 muffins
Time
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup canned pumpkin purée (not pumpkin pie filling)
- 2/3 cup brown sugar
- 1/3 cup granulated sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/4 cup butter, melted
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a large bowl, whisk together pumpkin purée, brown sugar, granulated sugar, eggs, oil, milk, and vanilla.
- Add dry ingredients to wet ingredients and stir just until combined. Do not overmix.
- Divide batter evenly among the 12 muffin cups.
- In a small bowl, mix all crumb topping ingredients until crumbly.
- Sprinkle crumb mixture generously over each muffin.
- Bake for 18–22 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Tips
- Don’t overmix the batter to keep muffins tender.
- Add a handful of chopped nuts or chocolate chips to the batter for extra flair.
- Store in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Warm muffins in the microwave for 10–15 seconds before serving.
Why You Will Love This Recipe
Pumpkin Crumb Cake Muffins are soft, spiced, and bursting with cozy flavor. The crumb topping adds bakery-style flair, and the easy prep means you can enjoy fresh muffins anytime. They’re a perfect fall treat that everyone will adore.
Summary
These Pumpkin Crumb Cake Muffins are tender, warmly spiced, and topped with a crunchy cinnamon streusel. A perfect seasonal bake for breakfast, snacks, or sharing on cozy autumn days.
