Pumpkin crumb muffins are great for breakfast, snacks, and dessert! A moist pumpkin spice muffin topped with a cinnamon streusel topping and a sweet glaze. The perfect way to wake up in the fall!
Ingredients for Pumpkin Crumb Muffins
Pumpkin Muffins
- Granulated sugar – To sweeten things up a bit.
- Light brown sugar – For sweetness and a touch of molasses flavor.
- Vegetable oil – You can use any neutral baking oil of your choice.
- Eggs – Room temperature
- Vanilla extract – Vanilla extract adds great flavor to the muffins.
- Milk – Room temperature.
- Pumpkin puree – 100% pure pumpkin puree. Pumpkin should be the only ingredient. Do not use pumpkin pie filling for this recipe.
- All-purpose flour – Be sure to fluff the flour and level the measuring cups.
- Baking soda – Leavening agent to help the muffins rise.
- Salt – Enhances the flavor of the muffins and contrasts the sweetness.
- Pumpkin pie spice – A combination of cinnamon, nutmeg, ginger, cloves, and allspice. Use premade pumpkin pie spice or check out my blog post on how to make homemade pumpkin pie spice.
Streusel Topping
- Unsalted butter – Melted. You can use salted butter if you prefer.
- Light brown sugar – For sweetness and a touch of molasses flavor.
- All-purpose flour – Creates a crumbly texture.
- Cinnamon – Cinnamon adds great flavor to the streusel topping.
Glaze
- Powdered sugar + milk – A simply glaze to add a final touch of sweetness to the muffins.
Tools & Supplies for Making Pumpkin Crumb Muffins
How to Make Pumpkin Crumb Muffins
- Preheat oven to 350 degrees F. Line a muffin tin with muffin liners.
- In a mixing bowl, whisk together granulated sugar, light brown sugar, vegetable oil, eggs, vanilla extract, milk, and pumpkin puree. Whisk until combined and smooth.
- Add in the dry ingredients to the pumpkin mixture (all-purpose flour, baking soda, salt, and pumpkin pie spice). Whisk until well combined and smooth.
- Use a large cookie scoop to portion the batter into the muffin liners. Set aside.
- In a bowl, combine melted butter, brown sugar, all-purpose flour and cinnamon. Mix until crumbly.
- Sprinkle the streusel over the muffin batter.
- Bake the muffins for about 25 minutes until an inserted toothpick comes out clean.
- Cool the muffins in the pan for about 10 minutes. Transfer to a wire rack to cool completely.
- In a small bowl, mix together powdered sugar and milk until smooth.
- Drizzle glaze over cooled muffins.
Pumpkin Crumb Muffins Recipe Tips
Do not overmix the batter
It is important not to overmix the muffin batter. Once the dry and wet ingredients are well combined and smooth, stop mixing. If the batter is overmixed, the muffins can become tough and chewy due to the development of gluten.
Bake in the center of the oven
For the best results, I recommend baking in the center of your oven to ensure even baking. If the pan is too close to the top of the oven, the streusel can burn, and if it is too close to the bottom, the bottoms can burn and the muffins may not rise as well.
Use a cookie scoop
To make things easy on yourself, invest in a large cookie scoop to portion out batter for muffins and cupcakes. A large cookie scoop typically holds about three tablespoons of batter, which is typically the perfect amount for a standard size muffin pan. Your muffins will bake up perfectly even and uniform!
Glaze when cooled
Hold off on glazing your muffins until they are completely cooled. If you drizzle on the glaze when they are still warm, the glaze will melt into the muffins. Although this isn’t necessarily a bad thing, waiting to they are cooled to room temperature allows the glaze to stay more intact, which is more aesthetically pleasing (in my opinion).
Storing
I recommend storing the muffins in an airtight container at room temperature for up to three days. In my personal opinion, I feel the muffins are best the day they are baked, as the streusel topping stays crispy. The longer the muffins sit, the softer the crumb topping becomes.
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Pumpkin Crumb Muffins
Equipment
- Muffin pan with muffin liners
Ingredients
Pumpkin Muffins
- ½ cup granulated sugar
- ½ cup light brown sugar
- â…“ cup vegetable oil
- 2 eggs room temperature
- ¼ cup milk room temperature
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
Streusel Topping
- ¼ cup unsalted butter melted
- ½ cup light brown sugar
- ½ cup all-purpose flour
- ½ tsp cinnamon
Glaze
- ½ cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350° F. Line a muffin tin with muffin liners.
- In a large mixing bowl, combine granulated sugar, light brown sugar, vegetable oil, eggs, milk, vanilla extract and pumpkin puree. Whisk until combined and smooth.
- Add in all-purpose flour, baking soda, salt, and cinnamon. Whisk until well combined and smooth, but do not overmix the batter.
- Portion the batter into muffin liners using a large cookie scoop to approximately â…” full. Set aside.
- In a small bowl, combine melted butter, brown sugar, all-purpose flour, and cinnamon. Mix to combine until crumbly.
- Sprinkle the streusel topping over the muffin batter. Divide evenly over the muffins.
- Bake the muffins for 22-24 minutes until an inserted toothpick comes out clean.
- Cool in the pan for about 5 minutes. Transfer to a wire rack to cool completely.
- In a small bowl, combine powdered sugar and milk. Mix until smooth.
- Use a spoon to drizzle the glaze over the cooled muffins.
Notes
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Comments & Reviews
I just made these and they are absolutely perfect!!!
Hi good night in your pumpkin muffin recipe you have 1/2 cup salt, I believe it’s an error and you ment to put 1/2tsp salt.
Hello! Oh my goodness yes! Thank you for catching that. Those muffins would have been so gross!