Pumpkin Crumb Cake Muffins

Hello November! Pumpkin is still the name of the game in this house, at least until Thanksgiving šŸ™‚ So today I’m sharing these incredible pumpkin crumb cake muffins. SO good. Again, they seem a lot harder to make than they actually are. All of the ingredients are pantry & fridge staples. Enjoy!


1 and 3/4 cups (220g) all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice

1/2 cup granulated sugar

1/2 cup packed light or dark brown sugar

1 and 1/2 cups canned pumpkin puree

1/2 cup canola or vegetable oil

2 large eggs, at room temperature

1/4 cup milk, at room temperature ( I use unsweetened original almond milk)



3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed light or dark brown sugar

1 teaspoon pumpkin pie spice

6 Tablespoons unsalted butter, melted

pumpkin crumb cake muffins



Preheat oven toĀ 425Ā°F. Line your muffin tin with cupcake liners.Ā This recipe made 14 muffins, so prepare a second muffin pan in the same manner.Ā Set aside.

Make the muffins:Ā In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pieĀ spice, and saltĀ together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them almostĀ full. Don’t put in the oven yet!

Make the crumb topping:Ā Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.

Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature toĀ 350Ā°F. Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 20 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan.

* I found this recipe originally on pinterest from Sally’s Baking AddictionĀ , she makes a maple frosting drizzle to go on top!


pumpkin crumb cake muffins


Cheers to the last little bit of pumpkin season! šŸ™‚ Try these out then let me know what you think of them!

Until next time,


YUMĀ Ā  <——– the rest of my recipes!

Tagged , , , , ,

1 thought on “Pumpkin Crumb Cake Muffins

Comments are closed.