These Pumpkin Crumb Cake Muffins are soft, fluffy, and loaded with all of the pumpkin flavor! Plus, they are topped with the best buttery crumble and can be whipped up in under 30 minutes for breakfast!

Why You’ll Love This Recipe:

Fall Comfort in Every Bite: Pumpkin and spices like cinnamon and nutmeg combine to bring the cozy flavors of autumn right to your taste buds.
Moist and Tender: The pumpkin puree in these muffins keeps them soft, tender, and perfectly moist.
Sweet Crumb Topping: A generous crumb topping adds a delightful sweetness and a bit of crunch to every bite.
Great for Sharing: Whip up a batch of these muffins and share them with family and friends. They’re perfect for breakfast, brunch, or a cozy snack.

Pumpkin Crumb Cake Ingredients:

For the Muffins:

Pumpkin puree
All-purpose flour
Baking powder
Baking soda
Salt
Ground cinnamon
Ground nutmeg
Ground cloves
Granulated sugar
Brown sugar
Eggs
Unsalted butter, softened
Vanilla extract

For the Crumb Topping:

All-purpose flour
Granulated sugar
Brown sugar
Ground cinnamon
Unsalted butter, melted

Instructions:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it.
In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and spices (cinnamon, nutmeg, cloves). Set this mixture aside.
In another bowl, combine granulated sugar and brown sugar. Add eggs, unsalted butter, and vanilla extract. Mix until well combined.
Gradually add the dry ingredients to the wet ingredients. Stir until just combined. Don’t overmix; a few lumps are okay.
Gently fold in the pumpkin puree. Your muffin batter should be smooth, fragrant, and slightly orange.
Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
Now, let’s prepare the crumb topping. In a bowl, combine flour, granulated sugar, brown sugar, and ground cinnamon. Cut in the butter until you have a crumbly mixture.
Sprinkle the crumb topping over each muffin.
Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into a muffin’s center comes out clean.
Allow the muffins to cool for a few minutes in the tin, then transfer them to a wire rack to cool completely.
Once cooled, these Pumpkin Crumb Muffins are ready to enjoy!

FAQs:

How long can I store these muffins?
These muffins stay fresh for up to 3-4 days when stored in an airtight container at room temperature. If you’d like them to last longer, you can freeze them for up to 2-3 months.

Can I add mix-ins like chocolate chips or nuts?
Absolutely! Feel free to customize these muffins by folding in your favorite mix-ins before baking.

Can I make these muffins healthier?
You can use whole wheat flour and reduce the sugar for a slightly healthier version without compromising the taste. You can also use coconut sugar, but it will slightly alter the warmness of this recipe!

Can I free this pumpkin crumb cake muffin recipe??

Of course. Pumpkin muffins are a great option to freeze! Allow muffins to cool and place in an airtight container.

More Pumpkin Recipes on the Blog:

If you make these Pumpkin Crumb Cake Muffins, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Fall Recipes page.

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