Pumpkin Crumb Cake Muffins Recipe

I just made these Moist Pumpkin Muffins with pumpkin spice crumbs and maple icing and I’m honestly tempted to hide them from everyone.

I’m obsessed with these Pumpkin Crumb Cake Muffins because they actually taste like real fall without trying too hard. The crumb is ridiculous, crispy little clusters over a ridiculously tender center.

I love that they’re basically Moist Pumpkin Muffins with a maple drizzle that makes everything sticky in the best way. And the pumpkin flavor hits deep, thanks to pure canned pumpkin and a good hit of light brown sugar.

Not subtle. Not dainty.

Big pumpkin Dessert energy. I’ll eat one for breakfast, lunch, or as a snack and never apologize.

Seriously, I want them every single day. No shame.

Ingredients

• All purpose flour: the cake’s structure; keeps muffins tender and not gummy.
• Baking powder: makes things light and puffy; you’ll get good rise.
• Baking soda: helps brown and react with pumpkin for lift and texture.
• Salt: balances sweetness; cuts through pumpkin and makes flavors pop.
• Pumpkin pie spice: warm, cozy spice mix; makes it smell like fall.
• Granulated sugar: sweetens and helps crumb; gives a crisp top.
• Light brown sugar: adds molasses warmth and keeps crumbs nice and moist.
• Egg plus yolk: binds everything; yolk adds richness and silkiness.
• Pure canned pumpkin: dense, earthy moisture; keeps muffins tender and flavorful.
• Vegetable or light olive oil: keeps crumb soft and stays moist for days.
• Milk or buttermilk: thins batter slightly and adds a bit of tang.
• Vanilla extract: rounds flavors; makes everything taste cozy and homemade.
• Crumb flour: gives the crumb its body and a little chew.
• Crumb light brown sugar: sticky, caramel notes that crisp when baked.
• Crumb pumpkin spice: little bursts of spice in every crunchy bite.
• Crumb salt: small contrast that makes the sweet crumbs more interesting.
• Cold unsalted butter for crumbs: chunkiness that creates big, buttery clumps.
• Powdered sugar for icing: silky sweetness that coats the muffin top.
• Pure maple syrup: adds real maple depth and thin sweetness to glaze.
• Milk or cream for icing: thins the glaze so it drips prettily.
• Pinch of salt for icing: cuts the sugar and makes maple taste real.

Ingredient Quantities

• 1 3/4 cups (220 g) all purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon plus 1 tsp ground ginger and pinch cloves)
• 1 cup (200 g) granulated sugar
• 1/2 cup (100 g) packed light brown sugar
• 1 large egg plus 1 large egg yolk, room temperature
• 1 cup (240 g) pure canned pumpkin (not pumpkin pie filling)
• 1/2 cup (120 ml) vegetable oil or light olive oil
• 1/4 cup (60 ml) milk or buttermilk
• 1 teaspoon vanilla extract
• For the pumpkin spice crumbs: 3/4 cup (95 g) all purpose flour
• 1/2 cup (100 g) packed light brown sugar for crumbs
• 1/2 teaspoon pumpkin pie spice for crumbs
• 1/4 teaspoon salt for crumbs
• 6 tablespoons (85 g) cold unsalted butter, cut into small pieces for crumbs
• For the maple icing: 1 cup (120 g) powdered sugar
• 2 to 3 tablespoons pure maple syrup
• 1 to 2 teaspoons milk or cream, if needed to thin
• Pinch of salt for the icing

How to Make this

1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly. Spoon and level flour when measuring, dont pack it.

2. Whisk together 1 3/4 cups (220 g) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, and 2 teaspoons pumpkin pie spice in a bowl. Set aside.

3. In a large bowl whisk 1 cup (200 g) granulated sugar and 1/2 cup (100 g) packed light brown sugar with 1 large egg plus 1 large egg yolk until a bit lighter. Add 1 cup (240 g) canned pumpkin, 1/2 cup (120 ml) vegetable oil, 1/4 cup (60 ml) milk or buttermilk, and 1 teaspoon vanilla extract. Mix until smooth but dont overmix.

4. Fold the dry ingredients into the wet mixture gently until just combined. A few streaks of flour are ok. Overmixing makes muffins tough.

5. For the pumpkin spice crumbs: in a medium bowl combine 3/4 cup (95 g) all purpose flour, 1/2 cup (100 g) packed light brown sugar, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon salt. Add 6 tablespoons (85 g) cold unsalted butter cut into small pieces and use a pastry cutter, two forks, or your fingers to rub the butter into the flour until coarse crumbs form. Keep some pea-sized bits for texture.

6. Divide batter among the 12 muffin cups, filling each about 3/4 full. Sprinkle the pumpkin spice crumbs evenly over each muffin, pressing crumbs down very slightly so they stick.

7. Bake at 350°F for 18 to 22 minutes, rotating the pan once halfway through if your oven is uneven. Muffins are done when a toothpick inserted in the center comes out with a few moist crumbs not wet batter. Let cool in the tin 5 minutes, then transfer to a wire rack to cool completely.

8. While muffins cool make the maple icing: whisk 1 cup (120 g) powdered sugar with 2 tablespoons pure maple syrup and a pinch of salt. If too thick add up to 1 teaspoon milk or cream at a time or a splash more maple syrup to get a drizzly consistency. If too thin add a bit more powdered sugar.

9. Drizzle the maple icing over cooled muffins with a spoon or a piping bag. If you want extra shine let icing set for 10 minutes before serving.

10. Store muffins in an airtight container at room temp for up to 3 days or freeze for longer. Reheat gently if you like them warm.

Equipment Needed

1. 12-cup muffin tin (or two 6-cup tins) lined with paper liners or lightly greased
2. Mixing bowls, one large and one medium (glass or metal)
3. Whisk for batter and icing, plus a fork or two for the crumb topping
4. Dry measuring cups and spoons and a kitchen scale if you have it
5. Rubber spatula for folding and scraping the bowl
6. Pastry cutter or your fingers to make the pumpkin spice crumbs
7. Wire cooling rack and a toothpick to check doneness
8. Spoon or small piping bag for drizzling the maple icing
9. Oven mitts and a timer

FAQ

Pumpkin Crumb Cake Muffins Recipe Substitutions and Variations

• All purpose flour: use whole wheat pastry flour for a nuttier, slightly denser muffin (swap 1:1, expect a bit more bite), or use a 1-to-1 gluten free baking blend if you need GF, but you may need an extra tablespoon or two of liquid.
• Vegetable oil: swap with melted unsalted butter for richer flavor (use same amount), or use unsweetened applesauce to cut fat (use 3/4 cup applesauce for 1/2 cup oil, muffins will be moister and a touch denser).
• Pure canned pumpkin: substitute mashed cooked sweet potato or roasted butternut squash, same volume, but taste will be slightly sweeter so you might cut sugar by a tablespoon or two.
• Light brown sugar (in batter or crumbs): use coconut sugar for a similar color and caramel notes (1:1, flavor slightly different), or replace with honey or maple syrup but reduce other liquid by about 1 tablespoon for each tablespoon of syrup used and lower oven temp a few degrees to prevent overbrowning.

Pro Tips

1) Measure flour by spooning it into the cup and leveling it off. If you pack the flour your muffins will come out dense and dry. Also if your pumpkin seems watery squeeze a little in a paper towel to remove excess water.

2) Chill the crumb topping for 10 to 15 minutes after cutting the butter in. Cold butter gives better, pea sized chunks that stay distinct and make that nice crunchy texture. If your kitchen is warm pop the bowl in the fridge for a few minutes.

3) Fold the batter gently and stop when you still see a few streaks of flour. Overmixing makes muffins gummy, so think light and slow. Fill cups to about 3 quarters full so they get a good dome without overflowing.

4) Warm the maple syrup a tad before mixing the icing and thin it with milk 1 teaspoon at a time. A warm syrup blends smoother and gives a glossier drizzle. Store leftover muffins in an airtight container with a paper towel on top to keep them from getting soggy and rewarm gently in a low oven or microwave for best flavor.