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Pumpkin Crumb Muffins

Jessie M
These Pumpkin Crumb muffins are moist and fluffy on the inside, sweet and crunchy brown sugar crumb on top, and just the right amount of pumpkin flavour.
5 from 2 votes
Prep Time 20 mins
Cook Time 20 mins
Servings 12 muffins



  • 1 & 3/4 C all purpose flour
  • 1 & 1/2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs at room temperature
  • 2/3 C brown sugar
  • 1/3 C white sugar
  • 1/2 C vegetable oil
  • 1 & 1/4 C pumpkin puree
  • 1 tsp vanilla extract
  • 1/4 C milk

Crumb Topping

  • 3/4 C all purpose flour
  • 1/3 C brown sugar
  • 1 tsp cinnamon
  • 3 tbsp white sugar
  • 5 tbsp unsalted butter metled


  • Preheat oven to oven to 425F and line muffin pan with paper liners.


  • In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
  • In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.
  • Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any dry ingredients stop mixing.
  • Add the batter to the muffin tins. Fill each tin about 3/4 full.

Crumb Topping

  • In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.
  • Evenly divide the crumb mixture on top of each muffin.
  • Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool for 10 minutes before removing from the pan.
  • Enjoy!


Store in an airtight container at room temperature up to 3 days.
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