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Pumpkin Crumb Muffins

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These pumpkin crumb muffins are moist, spiced, and topped with a crunchy cinnamon streusel, making them the perfect cozy fall breakfast or snack. Quick and easy to make, they’re a crowd-pleaser for brunches, lunchboxes, or any autumn gathering.

Ingredients

Scale
  • 1 1/2 cups (180g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 large eggs, room temperature
  • 1 cup (210g) pumpkin puree (not pumpkin pie filling)
  • 1/3 cup (80ml) vegetable oil
  • 1/4 cup (60ml) milk (dairy or plant-based)
  • 2 teaspoons vanilla extract
  • For the Crumb Topping:
  • 1/2 cup (65g) all-purpose flour
  • 1/4 cup (50g) light brown sugar, packed
  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 cup (55g) unsalted butter, melted and cooled slightly (brown it for extra flavor if desired)
  • Pinch of salt
  • Optional Add-Ins:
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup mini chocolate chips

Instructions

  1. Preheat oven to 375°F (190°C). Line a standard 12-cup muffin pan with liners or grease well.
  2. Make the crumb topping: In a small bowl, whisk together 1/2 cup flour, 1/4 cup brown sugar, 2 tbsp granulated sugar, 1 tsp cinnamon, and a pinch of salt. Pour in 1/4 cup melted butter and mix with a fork until large, clumpy crumbs form. Set aside.
  3. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 2 tsp cinnamon, 1/2 tsp nutmeg, and 1/2 tsp ginger.
  4. In another bowl, whisk together 2 eggs, 1 cup pumpkin puree, 1/3 cup vegetable oil, 1/4 cup milk, and 2 tsp vanilla extract until smooth.
  5. Pour wet ingredients into dry ingredients. Gently fold with a spatula until just combined. If using nuts or chocolate chips, fold them in now. Batter will be thick and a little lumpy.
  6. Divide batter evenly among muffin cups, filling each about 3/4 full.
  7. Sprinkle crumb topping generously over each muffin, pressing down gently so it sticks.
  8. Bake for 20–24 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
  9. Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve warm or at room temperature. Store leftovers in an airtight container.

Notes

For gluten-free muffins, use a 1:1 gluten-free flour blend. For dairy-free, substitute plant-based milk and vegan butter. Don’t overmix the batter for best texture. Let muffins cool on a rack to keep the crumb topping crisp. Add-ins like nuts, chocolate chips, or diced apple can be folded into the batter for variety.

Nutrition

Keywords: pumpkin muffins, crumb topping, fall breakfast, easy pumpkin recipe, autumn brunch, bakery style muffins, spiced muffins, pumpkin spice, streusel muffins

Find it online: https://tempotaste.com/pumpkin-crumb-muffins-recipe-easy-fall-breakfast-treats/