Pumpkin Crumb Muffin Recipe

Moist Pumpkin Muffins with a perfect blend of pumpkin pie spice, a mile-high crumb topping, and a cinnamon maple drizzle.   Bring fall in with a smile and bake a batch of these tasty muffins

    • Author: Beth Pierce
    • Prep Time: 30
    • Cook Time: 25
    • Total Time: 55 minutes
    • Yield: 12 muffins
    • Category: breakfast/dessert
    • Method: Baking


  • Cuisine: American



  • 1 ¾ cup all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¾ cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup vegetable oil
  • 1 cup pumpkin puree (canned or fresh)
  • ¼ cup milk
  • 1 teaspoon vanilla

Streusel Topping

  • 1 cup all purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • ½ cup unsalted butter melted

Cinnamon Maple Drizzle

  • 1 ½ cups powdered sugar
  • 2 tablespoons milk
  • 1 tablespoon maple syrup
  • Pinch of ground cinnamon


  1. Preheat oven to 375 degrees.  Add paper liners to 12 count standard muffin pan.
  2. Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger together in a medium bowl. In a large bowl, stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla together.
  3. Add the flour mixture to the pumpkin mixture in several intervals stirring just until combined. Divide the batter evenly between the muffin liners.
  4. Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly.  Divide the mixture evenly over the top of the batter and gently press down so the crumb mixture adheres..
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After 5 minutes, move the muffins to a wire rack to cool.
  6. Whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the fully cooled muffins.


  • Line the cupcake/muffin tin with liners. They really help keep the muffins from sticking to the pan. I really like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
  • For accurate measuring, always scoop the flour into the measuring cup with a spoon. Then level it off with a table knife, pushing the excess back off into the flour canister.
  • Use either canned pumpkin puree, not pumpkin pie filling, or fresh pumpkin puree.
  • Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten leading to tough and gummy muffins.
  • Fill the muffin tins just shy of the top, leaving enough room to add a couple of tablespoons of the crumb topping.
  • Gently press the crumb topping down so that it stays in place and secure.
  • Do not overbake the muffins. Cook just until a toothpick inserted in the top center of one of the muffins comes out fairly clean with just a few moist crumbs.
  • Try adding chocolate chips, cranberries, or nuts like pecans or walnuts. Or add a handful of oats to the topping.
  • Store the muffins at room temperature in an airtight container for up to 3 days.
  • Freeze in a freezer zipper bag or freezer-safe container for up to 3 months. See below for more on freezing muffins.

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