Pumpkin Crumb Cake Muffins

Pumpkin Crumble Cake Muffins are soft and moist. Imagine a fluffy pumpkin muffin topped with a buttery cinnamon crumb topping, melting in your mouth almost like a mini pumpkin pie and coffee cake! These muffins are perfect for breakfast, snacks, or even dessert. Warming spices like cinnamon, nutmeg, and cloves make every bite feel like a warm hug on a cold morning.

These muffins are also easy to make, even if you’re a baking novice. Simply mix the wet ingredients, whisk the dry ingredients, combine them, and then coat everything in a crunchy crumb topping before baking. In less than an hour, you’ll have a batch of baked muffins ready to enjoy with milk, coffee, or hot chocolate. They’re a great way to use up canned pumpkin puree and bring a touch of seasonal cheer to your home!

Try these Pumpkin Crumb Cake Muffins

If you’re a fan of pumpkin spice or crumbly desserts, you have to try these Pumpkin Crumb Cake Muffins. They’re super soft thanks to pumpkin puree and rich with brown sugar, vanilla, and spices. The crumb topping gives them an irresistible baked texture, crispy on top and soft on the inside.

These muffins are a great option for sharing bring them to school, work, or a family gathering. Everyone will think you bought them from a fancy bakery! Plus, they’re easy to make in one bowl; even the kids can help mix and sprinkle them. Even better? You can enjoy them fresh out of the oven or reheat them later for the same soft, spiced flavor.

Ingredients for Pumpkin Crumb Cake Muffins

Here’s everything you’ll need to make this Pumpkin Crumb Cake Muffins

For the Muffins:

• 1 ¾ cups all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 cup pumpkin puree not pumpkin pie filling
• ½ cup vegetable oil or melted butter
• ¼ cup milk
• 1 teaspoon vanilla extract

For the Crumb Topping:

• ¾ cup all purpose flour
• ½ cup brown sugar
• ½ teaspoon ground cinnamon
• 6 tablespoons cold butter, cubed

How to Make Pumpkin Crumb Cake Muffins

Step One

The first thing you need to do is preheat the oven to 175°C (350°F) and line a 12 cup muffin pan with parchment paper or grease it with nonstick spray.

Step Two

Now, prepare the topping. In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold butter cubes and mix with a fork or your fingers until crumbly. Set aside in the refrigerator while you prepare the batter.

Step Three

Then in a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. In another bowl, whisk together the sugar, brown sugar, eggs, pumpkin puree, oil, milk, and vanilla until smooth and combined.

Step Four

Now, try to combine the ingredients. Pour the wet ingredients over the dry ingredients and mix gently until all ingredients are combined. Be careful not to overmix, as this keeps the muffins light and fluffy. Then, fill the muffin cups. Divide the batter evenly among the muffin tins, filling each tin approximately 3/4 full.

Step Five

Then add the breadcrumb topping. Sprinkle the crumb mixture generously over each tin, pressing it gently until it adheres to the top.

Step Six

Now bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Step Seven

Finally, cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Kitchen Equipment Needed :

To make these Pumpkin Crumb Cake Muffins, you’ll need:

• 2 mixing bowls one large, one medium
• Measuring cups and spoons
• Whisk and spatula
• Muffin pan 12 cup
• Paper muffin liners or nonstick spray
• Fork or pastry cutter for the crumb topping
• Cooling rack
• Toothpick to test doneness

Tips for the Best Pumpkin Crumb Cake Muffins

Don’t overmix the batter mix just until combined.

Keep the butter for the crumb topping cold; it makes better crumbs.

Chill the crumb topping before baking it helps prevent melting.

Bake on the middle rack for even cooking.

Serving Suggestion

I usually like to serve these muffins with drinks. On cold days, I serve them with warm drinks, such as tea or coffee. During the day, I serve them with refreshing, cold drinks, such as fruit juice or mojitos.

Frequently Asked Question

What type of flour works best for these muffins ?

All purpose flour is perfect for a soft, fluffy texture. If you want a healthier option, you can substitute half of it with whole wheat flour.

Can I use melted butter instead of oil ?

Yes! Melted butter will give your muffins a richer flavor, but oil makes them slightly moister.

Can I freeze these muffins ?

Yes! Once cooled, store them in a freezer-safe bag for up to 3 months. Reheat in the microwave or oven before eating.

Can I add nuts or chocolate chips to the batter ?

Definitely! Chopped pecans, walnuts, or mini chocolate chips add extra texture and flavor. Add about ½ cup to the batter before baking.

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