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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins combine moist, spiced pumpkin cake with a buttery, crunchy crumb topping for an irresistible fall treat. Perfect for breakfast, snacks, or dessert, these muffins feature warm spices and seasonal flavors with easy preparation.

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

Ingredients

Scale

Muffin Batter

  • 1 cup pumpkin puree
  • 1 1/2 cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 3/4 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 cup unsalted butter, melted
  • 2 large eggs
  • 1/4 cup milk or buttermilk
  • 1 teaspoon vanilla extract

Crumb Topping

  • 1/4 cup unsalted butter, softened
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour (or gluten-free flour blend)
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Prepare the Crumb Topping: Combine softened butter, brown sugar, flour, and cinnamon in a bowl. Use your fingers or a fork to mix until the mixture forms coarse crumbs. Set aside in the refrigerator while you prepare the batter.
  2. Mix the Wet Ingredients: In a separate large bowl, whisk together pumpkin puree, eggs, melted butter, milk, vanilla extract, and both sugars until smooth and well combined.
  3. Combine the Dry Ingredients: In another bowl, sift or whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger to ensure even distribution throughout the batter.
  4. Bring Batter Together: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing to keep the muffins tender.
  5. Fill Muffin Cups and Add Topping: Divide the batter evenly into a greased or lined muffin tin, filling about three-quarters full. Generously sprinkle the crumb topping over each muffin to cover fully.
  6. Bake Until Golden: Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the crumb topping is golden and crisp.

Notes

  • Use room temperature ingredients to help the batter combine smoothly and yield better texture.
  • Do not overmix the batter; stir until ingredients are just combined to avoid dense muffins.
  • Chill the crumb topping to keep it crumbly, not greasy, and to bake up perfectly crisp.
  • Fill muffin cups about three-quarters full to allow muffins room to rise without spilling over.
  • Start checking for doneness a few minutes early as oven temperatures may vary.
  • 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: 20g
  • Sodium: 180mg
  • Fat: 12g
  • Saturated Fat: 7g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 55mg

Keywords: pumpkin, crumb cake muffins, fall recipe, spiced muffins, pumpkin spice, baking, breakfast, snack