The Best Pumpkin Crumb Muffins

The Best Pumpkin Crumb Muffins

I’ve been in the mood to bake with pumpkin lately now that fall has arrived, and I decided to make these Pumpkin Crumb Muffins. They are so delicious and moist! And the crumb topping adds the perfect amount of sweetness.

I always know if the recipe is good if my family loves it, which they do. This batch of Pumpkin Crumb Muffins made about 16 muffins. So next time I make the muffins, I’ll plan to double the batch and freeze some so we can have muffins for breakfast, snacks or lunches.


The Best Pumpkin Crumb Muffins Pumpkin Breads

Here is the recipe to make The Best Pumpkin Crumb Muffins:

The Best Pumpkin Crumb Muffins
Prep time:
Cook time:
Total time:
Serves: 16
These pumpkin crumb muffins are delicious and moist -- a perfect breakfast or snack for the holiday season.
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 1 canned pumpkin puree (15 oz)
  • 2 large eggs
  • ¼ cup milk
  • 1¾ cup all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 6 Tablespoons butter, softened
  • ¾ cup all-purpose flour
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  1. Using an electric mixer, combine the granulated sugar, brown sugar, oil, canned pumpkin puree, eggs and milk.
  2. In a separate medium bowl, stir together the flour, baking soda, salt, ground cinnamon and pumpkin pie spice. Pour the dry ingredients into the wet ingredients and mix until combined.
  3. Prepare muffin pans by lining them with cupcake liners or spraying them with nonstick cooking spray. Fill each each muffin liner about two-thirds full. This recipe makes about 16 muffins.
  4. To make the crumb topping, combine together the ¾ cup flour, ¼ cup granulated sugar, ¼ cup brown sugar and 1 teaspoon pumpkin pie spice. Stir in the softened butter until the mixture is crumbly. Sprinkle the crumb mixture evenly on top of the batter in the muffin tins.
  5. Bake muffins at 425 degrees for 5 minutes, then reduce the oven temperature to 350 degrees and bake an additional 15-16 minutes. To test if done, insert a toothpick in the center of one of the muffins. If it comes out clean, the muffins are done.
  6. Allow muffins to cool in muffin tins for 10 minutes, then transfer to a cooling rack to finish cooling.


You might also like this Chocolate Chip Zucchini Muffins recipe:

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Moist Pumpkin Crumb Muffins

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