Pumpkin spice crumble muffins are the muffin version of everything good about fall baking.
Soft, moist pumpkin muffin bottoms meet a thick, buttery cinnamon crumb topping that turns golden and slightly crisp in the oven.
This recipe uses real pumpkin puree, a warm blend of cinnamon and pumpkin pie spice, and a crumble topping generous enough to eat with a spoon.
If you love my Pumpkin Bread Recipe, this is basically that same cozy flavor, just portioned into individual muffins with extra crunch on top.
These bake up bakery style, with domed tops and a tender crumb that stays moist for days.
They come together in one bowl for the batter and one bowl for the topping, so cleanup is quick too.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 22 minutes |
| Total Time | 42 minutes |
| Servings | 12 muffins |
| Difficulty Level | Easy |
Why You’ll Love This Pumpkin Spice Crumble Muffins
These muffins hit that sweet spot between a quick breakfast and a proper dessert.
The batter is forgiving, the crumb topping is nearly foolproof, and one batch fills the whole kitchen with the smell of cinnamon and baking pumpkin.
You might also enjoy: Pumpkin Spice Bread Recipe
- Made with real canned pumpkin, not just spice, so the flavor and moisture are both there
- Thick, buttery crumb topping that stays crunchy even after the muffins cool
- One bowl for batter, one bowl for topping, minimal dishes
- Freezer friendly, so you can bake once and enjoy muffins for weeks
- Easy to customize with mix ins like chocolate chips, pecans, or a simple glaze
Ingredients
Most of what you need for these muffins is already sitting in your pantry.
The two ingredients worth buying fresh are canned pumpkin puree and a good pumpkin pie spice blend, since both drive the flavor of the entire recipe.
The same warm blend of spices also shows up in my Pumpkin Cream Cheese Bread, in case you want to keep the pumpkin season going.
- 2 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 can (15 ounces) pumpkin puree, not pumpkin pie filling
- 1/2 cup vegetable oil
- 2 large eggs, room temperature
- 1/4 cup whole milk or buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour, for the crumble
- 1/2 cup packed light brown sugar, for the crumble
- 1 teaspoon ground cinnamon, for the crumble
- 6 tablespoons unsalted butter, cold and cubed, for the crumble
Kitchen Equipment Needed
Nothing fancy is required here, though a few tools make the process faster and give you cleaner results.
You might also enjoy: Blueberry Pumpkin Bread Recipe
- A standard 12 cup muffin pan
- Paper muffin liners or nonstick spray
- Two mixing bowls, one large and one medium
- A whisk and a rubber spatula
- A large cookie scoop for evenly portioning the batter
- A pastry blender or a fork for cutting the butter into the crumble
- A wire cooling rack
Recommended Products for This Recipe
These are a few products I actually use in my own kitchen when I make this recipe.
None of them are required, but each one solves a small, specific problem in this recipe, so I thought I would share them here.
The same tools come in handy for my Cinnamon Swirl Pumpkin Bread, which uses a nearly identical crumb topping.
1. Libby’s 100% Pure Pumpkin Puree
I always reach for canned pure pumpkin rather than pumpkin pie filling, since the filling already has sugar and spices added that can throw off the recipe.
This brand has a consistent texture and moisture level, which matters a lot in a muffin batter this simple.
2. USA Pan Nonstick Muffin Pan
A heavier gauge muffin pan bakes more evenly and gives you those nicely domed muffin tops without burning the edges.
It also releases the muffins cleanly, even with a sticky crumb topping on top.
3. OXO Good Grips Cookie Scoop
Using a scoop instead of a spoon keeps every muffin the same size, so they all bake in the same amount of time.
It also cuts down on batter mess along the edges of the muffin liners.
4. McCormick Pumpkin Pie Spice
A good pre-blended pumpkin pie spice saves you from measuring out four or five separate spices, and this one has a well balanced ratio of cinnamon, ginger, nutmeg, and clove.
It is the same blend I keep on hand for most of my fall baking.
5. Silicone Muffin Liners
Reusable silicone liners are a nice option if you bake muffins often, since they peel away cleanly and go straight into the dishwasher afterward.
They also hold their shape better than paper liners when the batter is on the thicker side, like this one.
Step-by-Step Instructions: How to Make Pumpkin Spice Crumble Muffins
Read Also: Chocolate Chip Pumpkin Bread Recipe
1. Preheat the oven and prep the pan
- Preheat your oven to 375 degrees Fahrenheit.
- Line a 12 cup muffin pan with paper liners, or spray each cup generously with nonstick spray.
- Set the pan aside so it is ready as soon as your batter is mixed.
2. Make the crumble topping first
- In a medium bowl, combine 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon for the crumble.
- Add the 6 tablespoons of cold, cubed butter to the bowl.
- Use a pastry blender or your fingers to work the butter into the dry ingredients until the mixture looks like coarse, damp sand with some pea sized clumps.
- Place the bowl in the refrigerator while you make the muffin batter, so the butter stays cold.
3. Whisk the dry ingredients for the muffins
- In a large bowl, whisk together 2 cups flour, granulated sugar, brown sugar, baking soda, baking powder, and salt.
- Add the 2 teaspoons of pumpkin pie spice and 1 teaspoon of cinnamon to the same bowl.
- Whisk everything together until there are no streaks of sugar or spice left, then set the bowl aside.
4. Mix the wet ingredients
- In a separate bowl, whisk the pumpkin puree, vegetable oil, and eggs together until smooth.
- Add the milk and vanilla extract, and whisk again until fully combined.
- The mixture should look like a smooth, thick, orange colored batter base at this point.
5. Combine the batter
- Pour the wet pumpkin mixture into the bowl of dry ingredients.
- Using a rubber spatula, fold the two together just until no dry flour streaks remain.
- Stop mixing as soon as the batter looks combined. Overmixing at this stage is the main reason muffins turn out dense instead of tender.
6. Fill the muffin cups
- Using a large cookie scoop, divide the batter evenly among the 12 muffin cups.
- Fill each cup about three quarters of the way full, since the batter will rise as it bakes.
- Smooth the tops lightly with the back of the scoop or a spoon.
7. Add the crumble topping
- Take the chilled crumble mixture out of the refrigerator.
- Sprinkle a generous layer of crumble over each muffin, pressing very lightly so it adheres to the batter.
- Use all of the topping. It is meant to be thick.
8. Bake the muffins
- Place the pan in the preheated oven and bake for 20 to 24 minutes.
- The muffins are done when a toothpick inserted into the center comes out clean or with a few moist crumbs, and the crumble topping looks golden.
- If the tops are browning too quickly before the centers finish baking, loosely tent the pan with foil for the last few minutes.
9. Cool and serve
- Let the muffins cool in the pan for 10 minutes.
- Carefully transfer them to a wire cooling rack to finish cooling, or enjoy them warm.
- Store any leftovers once they have cooled completely to room temperature.
Tips for The Best Pumpkin Spice Crumble Muffins
A few small details make the difference between good muffins and great ones.
These same tricks apply almost identically in my Banana Pumpkin Bread Recipe, since both recipes rely on the same gentle mixing method.
- Keep the crumble butter cold. Cold butter is what creates distinct, crunchy crumbs instead of a greasy, flat topping.
- Do not overmix the batter. Stir just until the flour disappears, then stop.
- Use pure pumpkin puree, not pumpkin pie filling, which already contains sugar and spices.
- Fill the muffin cups generously for a taller, bakery style dome.
- Let the muffins cool for at least 10 minutes in the pan so they set before you move them.
- Test doneness in the center of the muffin, not through the crumble topping, since the topping browns faster than the batter bakes.
Serving Suggestions
These muffins are good enough to eat plain, but a few pairings turn them into more of an occasion.
A warm muffin alongside coffee is the easiest fall breakfast there is.
Another favorite pairing: Pumpkin Spice Hot Chocolate
- Serve warm with a pat of salted butter melting into the crumb
- Pair with a hot latte or spiced chai for a coffee shop style breakfast at home
- Add a light drizzle of cream cheese glaze for a more dessert leaning treat
- Pack one in a lunchbox alongside fruit for an easy on the go breakfast
- Serve slightly warmed with a scoop of vanilla ice cream for dessert
Variations of Pumpkin Spice Crumble Muffins
Once you have the base recipe down, it is easy to make it your own.
I use several of these same swaps in my Old Fashioned Pumpkin Bread, so feel free to borrow ideas between the two.
- Fold 3/4 cup chocolate chips or white chocolate chips into the batter
- Add 1/2 cup chopped toasted pecans or walnuts to the crumble topping
- Swap the vegetable oil for melted, cooled unsalted butter for a richer flavor
- Drizzle cooled muffins with a simple powdered sugar and milk glaze
- Stir in a handful of dried cranberries for a tart contrast to the spice
- Make mini muffins instead, and reduce the bake time to about 12 to 14 minutes
Storage and Reheating
These muffins actually taste even better the next day, once the spices have had time to settle in.
Read Also: Pumpkin Oatmeal Cream Pies
- Store cooled muffins in an airtight container at room temperature for up to 2 days
- Refrigerate in an airtight container for up to 5 days for longer freshness
- Freeze individually wrapped muffins in a freezer bag for up to 3 months
- Thaw frozen muffins overnight in the refrigerator or at room temperature for a few hours
- Reheat in the microwave for 15 to 20 seconds, or in a 300 degree oven for about 8 minutes, to refresh the crumble topping
Nutritional Facts
These values are estimates for one muffin, based on a batch of 12, and will vary depending on the exact brands and substitutions you use.
For a lighter breakfast option, my Pumpkin Pie Overnight Oats Recipe uses a similar spice blend with fewer calories per serving.
| Nutrition (per muffin, approximate) | |
|---|---|
| Calories | 310 kcal |
| Carbohydrates | 45 g |
| Protein | 4 g |
| Fat | 13 g |
| Sugar | 28 g |
| Fiber | 1 g |
Health Benefits of Key Ingredients
This is still a treat, not a health food, but a few of the core ingredients bring some genuine nutritional value along with the flavor.
Pumpkin in particular is doing more work here than most people realize.
You might also enjoy: No Bake Pumpkin Cheesecake Recipe
- Pumpkin puree is a good source of vitamin A and fiber, and it keeps the muffins moist without needing as much added fat
- Cinnamon has natural antioxidant properties and adds warmth without adding sugar
- Eggs provide protein and help bind the batter together for a tender crumb
- Whole milk or buttermilk adds calcium along with tenderness to the muffin texture
FAQs About Pumpkin Spice Crumble Muffins
A few questions come up often when readers make this recipe, similar to the questions I get about my Peach Muffins With Streusel Topping.
1. Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, homemade pumpkin puree works fine as long as it is well drained.
Fresh puree tends to hold more water than canned, so pat it with paper towels first to avoid a wet, dense muffin.
2. Why did my crumble topping melt into the batter instead of staying crumbly?
This usually happens when the butter in the topping was too warm or soft.
Keep the butter cold, and chill the finished crumble mixture in the fridge until you are ready to use it.
3. Can I make this recipe gluten free?
A 1 to 1 gluten free flour blend should work in both the muffin batter and the crumble topping.
The texture may be slightly denser, but the flavor stays the same.
4. Do I have to use a muffin liner?
No, a well greased nonstick pan works fine without liners.
Liners just make it easier to grab a muffin on the go and keep the pan cleaner.
5. Can I turn this into a loaf instead of muffins?
Yes, pour the batter into a greased 9 by 5 inch loaf pan, top with the crumble, and bake at 350 degrees for about 55 to 65 minutes, checking with a toothpick near the end.
Pumpkin Spice Crumble Muffins
Ingredients
- 2 cups all purpose flour 240g
- 1 cup granulated sugar 200g
- 1/2 cup light brown sugar packed (100g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 15 ounces pumpkin puree 1 can, not pumpkin pie filling (425g)
- 1/2 cup vegetable oil 120ml
- 2 eggs large, room temperature
- 1/4 cup whole milk or buttermilk (60ml)
- 1 teaspoon vanilla extract
- 1/2 cup all purpose flour 60g
- 1/2 cup light brown sugar packed (100g)
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold and cubed (85g)
Equipment
- Muffin pan Standard 12 cup
- Paper muffin liners
- Nonstick spray
- Mixing bowls One large and one medium
- Whisk
- Rubber spatula
- Cookie scoop Large
- Pastry blender Or a fork for cutting the butter
- Wire cooling rack
- Aluminum foil Optional, for tenting
Method
- Preheat oven to 375°F and line a 12 cup muffin pan with paper liners or spray with nonstick spray.
- In a medium bowl, combine 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Cut in cold butter until mixture resembles coarse sand with pea sized clumps. Refrigerate while making the batter.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
- In a separate bowl, whisk pumpkin puree, oil, eggs, milk, and vanilla until smooth and combined.
- Pour wet mixture into dry ingredients and fold with a rubber spatula just until no dry streaks remain. Do not overmix.
- Divide batter evenly among 12 muffin cups using a cookie scoop, filling each about three quarters full. Smooth tops lightly.
- Sprinkle a generous layer of chilled crumble topping over each muffin, pressing lightly to adhere.
- Bake for 20 to 24 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
Nutrition
Notes
- Keep the crumble butter cold. Cold butter creates distinct, crunchy crumbs instead of a greasy, flat topping.
- Do not overmix the batter. Stir just until the flour disappears, then stop, to ensure tender muffins.
- Use pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.
- Fill the muffin cups generously for a taller, bakery style dome.
- Let the muffins cool for at least 10 minutes in the pan so they set before you move them.
- Test doneness in the center of the muffin, not through the crumble topping, since the topping browns faster than the batter bakes.
- Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individually wrapped muffins in a freezer bag for up to 3 months. Thaw at room temperature or overnight in the fridge.
- Reheat in the microwave for 15 to 20 seconds or in a 300°F oven for about 8 minutes to refresh the crumble topping.
- Variations: fold in 3/4 cup chocolate chips or 1/2 cup chopped toasted pecans. For a glaze, drizzle with powdered sugar and milk.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These pumpkin spice crumble muffins are the kind of recipe worth keeping on repeat all fall long.
They are simple enough for a weekday breakfast, but the crumb topping makes them feel special enough for a weekend brunch table.
Give this recipe a try this week, and let me know in the comments how your batch turned out.
If you make these, I would love to see them, so feel free to share a photo with me.
Recommended:
- Pumpkin Cheesecake Brownies Recipe
- Pumpkin Chai Latte Cupcakes Recipe
- Pumpkin Pie Cake Pops Recipe
- Blueberry Breakfast Muffins Recipe
- Lemon Poppy Seed Muffins Recipe
