These Pumpkin Crumb Cake Muffins are soft, tender, and bursting with cozy fall flavor. Each muffin is topped with a buttery pumpkin spice crumb and finished with a drizzle of sweet maple icing, making them an irresistible seasonal treat.
Perfect for breakfast, brunch, or a sweet snack, these muffins deliver a bakery-style experience right from your own kitchen. Once you bake a batch, you’ll see why they’re a reader favorite every fall!
Prep Time
10 minutes
Cook Time
22 minutes
Total Time
32 minutes
Ingredients
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1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
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1 teaspoon baking soda
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2 teaspoons ground cinnamon
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1 teaspoon store-bought or homemade pumpkin pie spice*
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1/2 teaspoon salt
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1/2 cup (120ml) canola or vegetable oil
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1/2 cup (100g) granulated sugar
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1/2 cup (100g) packed light or dark brown sugar
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1 and 1/2 cups (340g) canned pumpkin puree
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2 large eggs, at room temperature
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1/4 cup (60ml) milk, at room temperature*
Crumb Topping:
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3/4 cup (94g) all-purpose flour (spooned & leveled)
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1/4 cup (50g) granulated sugar
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1/4 cup (50g) packed light or dark brown sugar
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1 teaspoon store-bought or homemade pumpkin pie spice*
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6 Tablespoons (85g) unsalted butter, melted
Maple Icing (optional):
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1 and 1/2 cups (180g) confectioners’ sugar
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2 Tablespoons (30ml) pure maple syrup
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2 Tablespoons (30ml) milk*
Instructions
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Notes
- Make Ahead Instructions: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Top with icing before serving if needed.
- Pumpkin Pie Spice: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice in the muffin batter. Do not leave out the 2 teaspoons of ground cinnamon that is also in the muffin batter. The crumb topping also uses pumpkin pie spice and, again, if you don’t have store-bought or homemade, use 1/4 teaspoon of each of those spices and add 1/4 teaspoon cinnamon too.
- Milk: Any milk works. I’ve tested with unsweetened vanilla almond milk, whole milk, and skim milk. You can use any, dairy or non.
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