These Pumpkin Crumb Muffins are the moist and tender, filled with warm spices and finished with a delicious crumb topping for added sweetness.
Pumpkin muffins are comforting and a great treat with a coffee! You’ve got to get a head start with making pumpkin treats for your friends and family with all these pumpkin recipes.
It should be criminal for how easy these pumpkin crumb muffins are to make. If I need to be taken away in hand cuffs for sharing this recipe, then so be it!
Moist Pumpkin Muffin Recipe
These muffins are so light and moist! They aren’t super sweet and the crumb on top adds the perfect texture.
Ingredients Needed
Here’s the basic list of ingredients you’ll need in order to whip up these Pumpkin Crumb Muffins. As always, you can find the full list of ingredients located in the printable recipe card below.
- Butter – Room temperature
- All-Purpose Flour
- Sugar
- Dark Brown Sugar – you can also use light brown sugar for a less molasses flavor
- Pumpkin Puree – Not pumpkin pie filling
- Pumpkin Pie Spice – a mixture of cinnamon, nutmeg and ginger
- Salt
- Cinnamon
- Baking Soda – for added lift to the muffins
- Eggs – Room temperature
- Vegetable Oil – Applesauce can be used as a substitute to reduce the amount of fat
- Vanilla Extract
How to Make Pumpkin Crumb Cake Muffins
These muffins come together so easy, no mixer required! In just a few simple steps, you’ll have yourself your next favorite treat.
Create the Crumb Topping
Put all the ingredients in a mixing bowl. With a fork or pastry cutter, work the butter and brown sugar into the flour. You should come up with nice and big crumbs.
Let these chill in the fridge for about 30 minutes while you prepare the muffin batter.
Mixing up the Batter
In a large mixing bowl, add all the muffin dry ingredients and mix together. In a separate bowl, mix together the muffins wet ingredients. Pour the wet ingredients into the large mixing bowl with the dry ingredients.
Pro Tip: Don’t over mix the batter! Over mixing causes it to become more dense.
Pouring and topping the muffins
Put liners in your muffin tin and pour the batter so that they are about 3/4 full. Top each one with the crumb topping.
Bake Muffins
Place the pan in a preheated oven (375 degrees F) and bake them for 20-22 minutes. Another way to check if they have been cooked all the way is to insert a toothpick into the middle of a muffin and it comes out clean.
Tips and Suggestions
Be sure to follow these tips and tricks to have the best outcome!
As I have mentioned before, you don’t want to over mix the muffin batter. The more you mix, the denser they will be. Another tip I like to add is to be sure to remove the muffins from the pan to cool. The hot pan will cause the muffins to continue cooking after you remove them from the oven.
How Many Muffins Does This Recipe Make?
REGULAR MUFFINS
You’re going to get 12 regular size muffins out of this recipe.
MINI MUFFINS
If you want MINI muffins, you should get about 30 mini muffins, depending on how full you make the cups. You’ll want to bake the mini muffins for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean
PUMPKIN LOAF
Looking to make these muffins into a loaf? Use an 8″ x 4″ loaf pan and bake for about 40 to 50 minutes. Test with a toothpick in the center to be sure it’s baked through.
Make Ahead and Storage
These can be store in an airtight container on the counter for 2-4 day, or in the refrigerator for 5-6 days.
Pumpkin muffins can be frozen too! Wrap them in plastic and store in a zip close bag and store in the freezer for up to 3 months.
More Recipes Like This
I know you’ll love these moist pumpkin muffins recipe as much as I do! Here are other pumpkin recipes that are just as good.
- Super Easy Pumpkin Pie Recipe
- Fluffy Pumpkin Pancakes
- Pumpkin Chocolate Chip Cookies
- Pumpkin Crumb Cake
I hope you enjoy these muffins as much as my family and I did! Comment and let me know how much love this recipe!
HELPFUL PRODUCTS TO MAKE THIS RECIPE:
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Pumpkin Crumb Muffins
Ingredients
Crumb Topping
- 4 tablespoons butter, room temperature
- ¾ cup all-purpose flour
- ½ cup dark brown sugar
For The Muffins
- 1 ¾ cup all-purpose flour
- 1 cup granulated sugar
- ½ cup dark brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 eggs, room temperature
- 15 oz pumpkin puree, not the filling
- ½ cup vegetable oil
- 1 ½ teaspoons pure vanilla extract
Instructions
- Preheat oven to 375 degrees and line a muffin pan with muffin liners.
For The Crumb Topping
- Combine the crumb topping ingredients in a bowl and use a fork or pastry cutter to create a crumbly topping. Make sure the crumbs are nice and big. Chill in fridge for at least 30 minutes.
For the Muffins
- In a large bowl, mix together flour, sugar, dark brown sugar, salt, cinnamon, pumpkin pie spice and baking soda; set aside.
- In another bowl whisk together eggs, pumpkin puree, vegetable oil and vanilla extract.
- Add the bowl of wet ingredient to the bowl of dry ingredients and gently mix together (do not over-mix. Batter will be thick and lumpy.)
- Spoon batter into muffin liners so they’re about 3/4 full then top each with crumble topping.
- Bake for 20-22 minutes or until a toothpick comes out clean when inserted into the muffin. Let cool.
One Skillet Chicken Parmesan Pasta
Robyn Colbert
Could I substitute almond flour in or no?
Holly
These muffins are fantastic and the best We have ever had !
My Husband Tim whipped up a batch and they are so moist,
with just the perfect amount of spice. Perfect recipe, thanks.
Shawn
So glad you enjoyed the muffins Holly!
Ginny Longo
Can I use the applesauce or banana to replace the oil, like in the zucchini bread?
Shawn
I would try applesauce in this one!
Bridget
I love all things pumpkin, especially in the Fall. I was looking for a new pumpkin recipe and came across this one for Pumpkin Crumb Muffins. WOW! This is my new favorite recipe! Not only are they easy and quick to prepare – these muffins are delicious! I have made them for three different events and they always disappear quickly. I can’t wait to make them for my contribution to Thanksgiving dinner.
Thanks for this great recipe!
Shawn
So glad you’re enjoying the recipe!
DONNA CATHCART
I DON’T C BAKING POWDER IN RECIPE SHOULD I ADD IT TO THE RECIPE. THANX I’LL BE MAKING THIS SOON PLEASE LET ME KNOW ABOUT BAKING POWDER
192.168 1.1
I have never eaten the muffin with pumpkin flavor, it is a new combination with me. Pumpkin is good for health. I will try to make this muffin. Thanks for sharing the recipe.
Karen M
Look so wonderful … I’m going to try them soon!
Shawn
I hope you enjoy them! 🙂
Tonja
Sounds yummy! How long would you bake them if mini muffin tins were used?
Jessica @ Stuck On Sweet
Hi Tonja! I would cut the bake time in half and check them every few minutes! Enjoy!