Name: Pumpkin Crumb Muffins
Prep time: 20 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1/3 cup brown sugar; 3 tablespoons granulated sugar; 3/4 teaspoon ground cinnamon; 3/4 cup all-purpose flour; 6 tablespoons butter (melted); 1 3/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 1/2 teaspoons ground cinnamon; 3/4 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/4 teaspoon salt; 1 1/4 cup pumpkin puree (100% pure pumpkin); 1 cup granulated sugar; 1/2 cup vegetable oil; 1/4 cup milk; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup powdered sugar; 2 teaspoons milk

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Pumpkin crumb muffins are soft, moist muffins with a tender crumb, plenty of real pumpkin flavor, and a buttery cinnamon crumb topping that bakes up crisp and crunchy. They’re an easy homemade treat for fall breakfasts, afternoon coffee breaks, holiday brunches, or anytime you’re craving a bakery-style pumpkin muffin from scratch.

Iced pumpkin crumb muffins with buttery streusel topping cooling on a wire rack.

Call it crumb. Call it streusel. Call it DELICIOUS.

I made my first batch of these pumpkin crumb muffins (a.k.a. pumpkin streusel muffins) just a few days ago while testing new fall recipes to add to the blog. I took them to work to share with my co-workers, and after tasting one, our food expeditor smiled and said, “Mmmmmmm, you baked up a little autumn in your muffin pan!”

Yes. Yes indeed, I did.

I don’t think anyone could have described these muffins any better. They’re soft, moist, and full of real pumpkin flavor with a buttery cinnamon crumb topping that adds the perfect crunchy bite. They’re easy to make, and as they bake, they fill the kitchen with a warm aroma of cinnamon, pumpkin, and brown sugar that makes the whole house feel like fall.

If you’re looking for more homemade treats to bake this season, be sure to try my homemade apple pan dowdy, maple pumpkin galette from scratch, and old fashioned carrot muffins next.

Recipe ingredients

Brown sugar: Brown sugar adds rich caramel notes, helps keep the muffins moist, and pairs beautifully with the pumpkin and warm spices. Light brown sugar is the best choice for a balanced sweetness, though dark brown sugar can be used for a deeper molasses flavor.
All-purpose flour: Regular all-purpose flour creates a soft, tender muffin with enough structure to support the moist pumpkin batter and crunchy crumb topping. Unbleached all-purpose flour produces excellent results in this recipe.
Butter: Cold butter is worked into the crumb topping to create those irresistible buttery crumbles that bake up crisp and golden. If you’re looking for incredible flavor, try making your own from scratch with my homemade From Scratch Farmhouse Butter recipe.
Vegetable oil: Vegetable oil keeps the muffins exceptionally moist and tender, even a day or two after baking. Canola oil, avocado oil, light olive oil, melted coconut oil, or another neutral-flavored cooking oil can all be substituted.
Pumpkin: Use 100% pure pumpkin purée, not pumpkin pie filling, for the best flavor and texture. Pumpkin pie filling contains added sugar and spices that will alter the flavor of the recipe. The pumpkin adds moisture, gives the muffins their rich pumpkin flavor, and creates their beautiful golden-orange color.

See the recipe card for full information on ingredients and quantities.

How to make pumpkin crumb muffins

For the crumb topping:

Step 1: In a medium bowl, whisk together the brown sugar, granulated sugar, cinnamon, and all-purpose flour until evenly combined.

Step 2: Pour the melted butter into the dry ingredients and mix with a fork until a thick paste forms. Set the topping aside while you prepare the muffin batter.

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For the muffins:

Step 1: Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.

Step 2: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until evenly combined.

Step 3: In a separate bowl, whisk together the pumpkin purée, granulated sugar, vegetable oil, milk, eggs, and vanilla extract until the mixture is smooth and well combined.

Step 4: Pour the wet ingredients into the dry ingredients and stir just until no dry streaks of flour remain. Be careful not to overmix, as this can make the muffins tough. A few small lumps in the batter are perfectly normal.

Step 5: Divide the batter evenly among the prepared muffin cups using a ⅓-cup measure.

Step 6: Sprinkle the crumb topping evenly over the top of each muffin.

Step 7: Bake for 20 to 25 minutes, or until the tops are lightly golden and a toothpick inserted into the center of a muffin comes out clean.

Step 8: Let the muffins rest in the pan for 10 minutes to allow them to finish setting.

Step 9: Transfer the muffins to a wire cooling rack and let them cool completely before adding the icing.

For the icing:

Step 1: In a small bowl, whisk together the powdered sugar and milk until smooth and pourable. If needed, add a few drops of additional milk to reach your desired consistency.

Step 2: Drizzle the icing over the cooled muffins before serving.

Top tips

Let the crumb topping rest: After mixing the melted butter into the dry ingredients, the topping will look like a thick paste. Let it sit while you prepare the muffin batter. As it rests, it will firm up enough to crumble easily over the muffins.
Skip the paper liners if you prefer: Grease the muffin pan generously with butter or nonstick cooking spray instead of using paper liners. The muffins will develop beautifully browned edges and release easily once they’ve rested in the pan for 10 minutes.
Don’t skip the pan rest: Allowing the muffins to rest in the pan before transferring them helps them finish setting, making them less likely to break apart while still warm.
Cool before icing: Let the muffins cool completely before drizzling on the icing. If they’re still warm, the icing will melt into the muffins instead of sitting on top in beautiful white ribbons.
Make them ahead: These pumpkin crumb muffins are an excellent make-ahead treat. Bake them up to 2 days in advance and store them in an airtight container at room temperature. For the best presentation, drizzle on the icing just before serving.
Freeze for later: These muffins freeze beautifully. Once completely cooled, place them in a freezer-safe container or bag for up to 3 months. Thaw at room temperature before serving, then add the icing if it wasn’t applied before freezing.