This post may contain affiliate links. For more information, see our privacy policy.
These Pumpkin Crumb Muffins are super moist and full of delicious warm-spiced flavor. The buttery, crumbly topping takes these little gems over the top!
With Labor Day now behind us, it's time to start thinking Fall. Despite the fact that it's officially still summer for a few more weeks, there's something about the word "September" that takes me plunging into this wonderful new season. I couldn't think of a better way to take you with me, than to re-share one of our favorite recipes, ever! This wonderful Pumpkin Crumb Muffins recipe was published three years ago and has gotten buried in the deep dark recesses of our 900+ recipe blog. We've refreshed the post a bit and streamlined the recipe. These delicious muffins will be perfect for fall breakfasts, brunches and get-togethers with family and friends!
It was a cool, crisp, Fall morning and my little Carolina kitchen was filled with the most amazing aroma. These Pumpkin Crumb Muffins were in the oven, transforming from crumb topped batter to golden, sweet-spiced fall yumminess. When I pulled them out of the oven, I couldn't believe it; they looked even better than they smelled. I could hardly wait to get pictures, so we could sit down and indulge in a couple of these beauties with big glasses of cold milk.
The photography session took an unusually long time. The muffins weren't difficult to capture, but it was lengthy because I had a bright idea. "Hey Scott, what if we tried to capture a sprinkle of powdered sugar - in motion?" He's always a good sport about my crazy ideas, and was game to give it a try, though we weren't sure at first what we were doing. It was our first attempt at this so there were definitely a few obstacles to jump over!
It took a bit of experimenting with f-stop, ISO, shutter speed and focus. At first, the powdered sugar snow shower was just a big white blur, but after trying a number of different techniques, it finally came together. I think the results are quite magical (as is my wonderful photographer/husband).
The lengthy photo shoot was fun, and torturous at the same time. Fun because we were learning something new and exciting; torturous because the house was filled with that wonderful aroma; and there we were - staring at these delicious muffins, taking tons of photos; and not a crumb had been consumed. Okay, to be perfectly honest, there were a few crumbs more than a few crumbs that disappeared during the photo shoot.
If you haven't baked much with pumpkin, you're missing out on something wonderful. Pumpkin adds lots of flavor, moisture and nutrition to baked goods. It's also a fabulous star for savory dishes like this Southwestern Pumpkin Soup. I've put together a list of tips/facts to help you with all those pumpkin recipes you want to try.
Things to know when cooking and baking with pumpkin
- If using fresh pumpkin, be sure to use the right kind! Those big pumpkins you see at the pumpkin patch are perfect for jack-o'-lanterns, but they're not good for cooking. Their flesh is stringy, bland, and watery. Instead, look for the smaller pumpkins with a smooth-textured flesh. They are sweet, flavorful and "meaty". Look for pumpkins labeled "sugar pumpkins" or "pie pumpkins". Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale.
- Pumpkin puree is readily available at most grocery stores and makes cooking and baking with pumpkin incredibly easy. Although many things "made from scratch" are superior in flavor and quality, I honestly think you won't be able to tell much of a difference when using canned pumpkin verses fresh, especially in baked goods.
- When you're purchasing canned pumpkin, be careful not to reach for a can of pumpkin pie filling. Pumpkin pie filling is pumpkin puree with other ingredients added, such as sugar, spices, water and salt. Its purpose is to make pie-making easy, but it won't work well for other pumpkin recipes.
- Pumpkin combines deliciously with brown sugar and warm spices. It's also wonderful in savory dishes combined with sage, pecorino, parmesan and browned butter.
Café Tips for making these Pumpkin Crumb Muffins
- Don't have any muffin papers? No problem, just be sure to spray your muffin pan well with baking spray. Baking spray is different than cooking spray, as it contains both flour and shortening which keeps baked goods from sticking.
- The initial baking temperature is 400˚F. The temp is reduced to 350˚F, once the muffins are placed in the oven. Why? That boost of hot air gets the rising process going and produces taller muffin tops. Reducing the temperature after the muffins are in the oven, helps prevent too much browning.
- This recipe does not use a whole can of pumpkin puree. Wondering what to do with the rest of the can? I'm glad you asked, I actually wrote a whole post on that a while back called What to do with Leftover Pumpkin Puree.
- If you look at the recipe, it calls for pumpkin pie spice. Don't have any? Don't go out and buy it, as it's usually ridiculously expensive. Here's a super easy recipe to make your own! You probably have everything you need right in your spice cupboard, and it won't take more than a few minutes to put it all together.
I have a feeling that you'll flip over these easy (no mixer required), super moist Pumpkin Crumb Muffins with their thick, buttery crumb topping. Go ahead, celebrate Fall!
Scroll Down for the Recipe - or Save It to Your Inbox
We’ll email you the recipe so it’s easy to save, print, or share.
Pumpkin Crumb Muffins
Ingredients
For the muffin batter:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup pumpkin purée
- ¼ cup milk
- ⅓ cup melted butter
- 2 large eggs, beaten
- 1 teaspoon vanilla
For the crumb topping:
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- 2 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 7 tablespoons butter, melted
Instructions
- Preheat oven to 400˚F. Spray a 12-cup muffin pan with baking spray or line with paper cupcake liners.
- Combine flour, sugar, baking soda, salt and pumpkin pie spice in a medium size bowl. Set aside.
- Combine the pumpkin puree, milk, melted butter, eggs and vanilla in a separate bowl and mix well.
- Make a well in the center of the flour mixture. Add the pumpkin mixture and stir, just until flour disappears.
- Scoop mixture into prepared pan.
- For the crumb topping, combine flour, sugars, pumpkin pie spice and salt. Stir to combine. Add melted butter and stir with a fork until large crumbs form.
- Divide crumb mixture between muffins pressing lightly on top of each as you go.
- Place in oven and immediately reduce temperature to 350˚F. Bake for 20 minutes, then cover lightly with foil and bake another 5-7 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Cool in pan for 10 minutes then remove to a wire rack to finish cooling.
- Shower with powdered sugar when completely cool, if desired.
Nutrition
The Café Sucre Farine is a participant in the Amazon Affiliate Program. The price you pay as a consumer does not change, but if you make a purchase we will receive a small commission.
Shop Our Café Loves
We’ve gathered our favorite kitchen tools, tableware, and entertaining treasures in one place, the Café Loves store. It’s a wonderful spot to find something special for yourself or the cooks and hosts you love!
I’ve made these three times in two weeks 🙈 I’m wondering how I could make it into a loaf rather than muffins. Any suggestions? Thanks so much for the delicious recipe!
Hi Willow, we haven't made this as a loaf, so we can't offer exact instructions. This might be helpful to you- https://www.thekitchn.com/3-simple-rules-for-turning-your-muffin-recipe-into-a-quick-bread-227611
Also, we have this pumpkin bread recipe you might be interested in- https://thecafesucrefarine.com/better-starbucks-pumpkin-bread/
So sad because I used my last bit of butter and pumpkin purée and this recipe was way too sweet. I added a VERY scant cup of sugar and only added 1/4 of the crumb because I assumed it would be on the sweet side and I was right. Far too sweet and now no one in my fam will have them 😞 I’d recommend only half cup sugar or 3/4 cup!
Hi Kern, so sorry you didn't enjoy these muffins. Crumb muffins are meant to be similiar to coffee cake which is fairly sweet. Everyone has different taste - as you can read from the comments, so many others loved them.
Hi Chris
Made these beautiful muffins yesterday and actually got 13!! Bakers dozen!
My only question was that I had so much of the crumb topping and was afraid to use it all. Should I have added it all? They were delicious anyway! Thank you.
Hi Harriet, I do use all of the crumb topping but if you prefer less, you can cut the topping recipe in half.
These are in the oven and I can tell (with my nose!) that they will be delicious! My crumb topping didn't stay as distinct as.yours -- it was beautifully "crumby" going in but seems to have melted together while baking so that the tops are more lumpy than crumby. I don't know what I did to make that happen! Put some mini chocolate chips in 4 of them for my son who eats anything with chocolate in it but thinks he doesn’t like pumpkin.
Hi Sharon, your butter may have a slightly higher water content. You could try adding an extra tablespoon of flour to the crumb mixture next time.
These were absolutely AMAZING! I followed the recipes directions. But did have to make 2 substitutions. One, I used Bob Mill’s GF flour, and two, I did not have milk, so I substituted with Siggis Coconut Yogurt (Vanilla Cinnamon) the recipe made 12 muffins….. delicious, perfect, fall recipe, so excited to make more.
Thanks! That's great to know, Ashley!
These were great! I made them exactly as written. Next time I might try adding some raisins just for something different, because I love raisins with pumpkin. Everyone loved them. I'll definitely make them again. Thanks for the recipe
Awesome! Thanks for sharing your results, Brenda!
You are an amazing cook/baker. Thank you for such a delicious pumpkin muffin recipe. The crumble was a little moist, so I added a little more flour. They are perfectly yummy.
There was a bit of oil/grease on bottom of muffin liners when I took them out it the pan. Can you say why?
Hi Pat, some muffin liners are more greaseproof than others. If there is any type of butter or oil in a recipe, you will have some grease on most muffin liners.
These are THE BEST EVERRRRRR! Seriously, pumpkin-lovers and pumpkin-so-so-er's alike ALL LOVE THESE! I don't even think I can accurately describe how delicious they are.... Thank you so much for this awesome recipe!!
Thanks Gwen, we love them too! 🙂
I have a son with egg allergies. Do you know what may be substituted in place of the eggs for this recipe to sill work?
Loved these muffins, but the topping looked nothing like yours. It was very doughy. All the other crumb topping recipes I've seen say to incorporate the butter cold?
Hi Rebecca,
I always do melt the butter for my crumbles. I grew up on apple kuchen, which is a German apple cake with a butter crumb topping. That's how we made the delicious crumb topping for the kuchens. That being said, different brands of butter do have varying moisture content levels. If the crumble seems doughy just add a little more flour till large crumbles form.
this is the prettiest pumpkin crumb muffins ever, I know I'm going to love them. Although I might need to borrow your photographer xoxo
Thanks Beverly, he is an amazing photographer. I'm so happy we don't have to rely on my photography. You wouldn't want to borrow me 🙂
Hi, I just made these and am thoroughly enjoying the first one - delicious! I did cut back on the sugar a bit and used 1 cup whole wheat flour and 1/2 cup AP. Added some raisins. Next time, I will Use twice as much of the pumpkin spices as I really like more of that flavour. But beautiful , light, and moist and heavenly.
Yum! Your version sounds wonderful! Thanks for taking the time to leave a review 🙂
I made these this weekend and they turned out perfectly! Thank you, I will definitely be making these again - maybe with some walnuts or pecans added into the batter (that makes them healthy right? haha).
Yay! So happy you enjoyed them Leona. Yes, I do think walnuts or pecans would probably negate all the sugar and fat calories and make these quite legal for breakfast 🙂
These look fabulous...I can almost smell them. I have pumpkin puree that I roasted and froze. It won't be as thick as the canned pumpkin. I thought of draining it first, although I will likely lose some pumpkin in the process. Should I increase the amount of flour to compensate for the looser pumpkin?
Hi Jenni, I think I would probably go for the draining instead. I would just use some cheese cloth or a coffee filter so you don't lose any of the good stuff. Hope you enjoy them!
These delightful muffins are a great way to kick off the fall baking season!
Oh these look beautiful Chris, love everything about them, especially the crumb topping.
Thanks for re-sharing Chris! These look amazing. Perfect for the entire fall season. Love the photos!
Yup, when September rolls around, it fall as far as I'm concerned. Which means pumpkin season! These look terrific -- so nice and satisfying. Great pictures, too. Thanks!
I am so ready to fully embrace all things pumpkin and I will start with this one 🙂 There is nothing nicer on a cool Fall day than a delicious pumpkin muffin!
Hi Chris, I'm relatively new to your blog, but I've tried about 3 or 4 of your recipes and they have all been terrific, so thank you. I fully intend on making these muffins - they look delish. I have a suggestion for leftover canned pumpkin, this is what I do: I take heaping scoops of the purée (large ice cream scoop) and plop the scoops on a baking sheet. Then, into the freezer. Once frozen, I pull the "punkin pucks", each of which equates pretty closely to a 1/2 cup measure, and throw them in a zip lock bag and put them back in the freezer. That way, whenever I need pumpkin in 1/2 cup measures, I just pull one or two out of the bag, thaw, and use. Alternatively, if you don't have a scoop, use a muffin tin and measure 1/2 cup into each. Freeze, and run warm water over the back of the tin, out come the pucks, put them in a bag and back into the freezer for future use. Hope this helps all those with leftover pumpkin!
I'll take a dozen! Do you deliver????
These look fabulous! And Scott did such a good job with the "snow" powdered sugar! i will let Anne Marie make these. I could not find your spice mixture recipe. Clicked on the link, which took me to another recipe, but I did not see it. I especially appreciate your tip on how not to buy the pie mixture!
You know I LOVE these muffins - crumb toppings are the best and pumpkin anything in a baked good is brilliant!
Thanks Tricia! Yes crumb toppings are wonderful 🙂
These look dish but I can't do pumpkin until after I do apples. HA!! Apples comes first to me.
OOPS!! They look delish!!
This is one of my favorite food photos of all time ~ sharing!
Just pulled these muffins from the oven. They turned out JUST like your photos!
It will be hard to wait til they cool to try one.....maybe two?
So glad you liked them! They're one of our favorites!
Made them this afternoon for the first time. Turned out great. Actually, I was concerned they would be too sweet as I normally don't like crumble. These are not! They are dense and delicious. The mistake I made was not pressing more crumble into the muffin. When it rose, it left patches uncovered. So next time, I will put more on and press it in better. Do you usually use unsalted butter in your recipes when you mention "butter"?
Did you use canned puree? I usually cook my own pumpkin and puree it myself. But Canned Vs. Fresh is different so just thought I'd ask.
Hi Therese, I did use canned puree but fresh would be wonderful!
One thing I thought I'd mention is when I cook and puree my own pumpkin, I blend it in my vita-mix, then dump it into a fine strainer and let it sit for quite some time over a bowl. This way, the pumpkin has less water, and is more like canned.
yummy! Made them yesterday and added walnuts and some extra cinnamon. Just a personal preference as I do like 'em a bit more spicy. . The photos are tantalizing and are what sold me on the recipe. Eating one as we speak. Thank you!
What beautiful photos. Photography is an art, and it takes lots of time and lot of practice to master it and one's own particular camera. You guys are one heck of a team. What beautiful work.! And the muffins look wonderful. Merry Christmas to all!
Thanks Adri! We love what we do and really enjoy connecting all over the world with people like you! Food is so universal; and it doesn't take too much extra effort to make it look as good as it tastes.
Thank you for the delicious recipe. FYI: I didn't have a muffin tin handy so I made this into a cake and it's still wonderful.
Joey, that's great that it worked as a cake too!
I made these and there is way to much topping for just 12 muffins you either need to double the muffin recipe or half the topping recipe.other than that I have yet to find anything else wrong with them. They even work well the the GF AP flour.
Hi Mindy,
We like our muffins with lots of crumbs but you could definitely make them with less.
I pinned this recipe last fall, but didn't get around to making them until last week. They are absolutely delicious, so good that had to make another batch the next day! Will definitely be a repeat recipe in my collection!
Thanks!
So glad you enjoyed them Helen!
These muffins were a big hit! Thanks for the recipe and the creative photos.
Thanks Cynthia, so happy you enjoyed them!
I just tried out this recipe (they just came out of the oven and are cooling now!) but my crumble topping melted onto the top of the muffins and is now just a flat layer.. Has this ever happened to anybody? Cannot wait to eat them regardless! :0)
Hi Marisa, I'm not sure what happened, unless there was not enough flour in your topping mix.
I made these yesterday, and I wanted to let you know that they were FANTASTIC! I' have enough of the crumb topping left over to make another batch. Next time I'll double the recipe, and then I'll have enough topping to cover all with none left over. Totally delicious and easy to make! Thanks for an awesome recipe. :).
We love them too. So happy they turned out so well for you. Thanks for taking the time to leave a comment!
I was captivated by the picture of the powdered sugar slowly falling upon the muffin like a blanket of fresh, powdery snow. I didn't know at the time that they were Pumpkin Crumb Muffins. I clicked onto the photo to see what they were, and wow! I'd been searching for a delicious pumpkin muffin recipe. If it hadn't of been for the amazing photo ,I never would've known that the recipe was right under my nose. 😉 I'm fixing to make a large batch of these beauties. Thanks again and keep up the good work.
Thanks for taking the time to leave a comment and for your kind words about the photography. I can't take any credit for that as my husband is the genius behind the camera! Enjoy!
I do love your recipes and your writing. Just took these out of the oven. The house smells delicious! Glad to note that you have a follow-up recipe for the leftover pumpkin...that pumpkin-maple vinaigrette sounds great too!
Thanks Janet!
I just made these! I found this recipe on Pinterest and the pictures pulled me in. Not only does the house smell wonderful, but the taste of these are amazing! It is the perfect balance. The flavors are clean and fresh. Nothing is overpowering. My husband enjoyed them so much he couldn't stop eating them. I will be making these all the time. Great Recipe!
Hi Michelle, that makes me happy that you enjoyed them so much. Thanks for letting me know.
That is one of the coolest pictures ever!!! I really want to make these and know I will be in a big tug of war with myself about giving them away.
These sound wonderful and what a great photo. Love the sprinkles coming down. I need to take lessons from Scott. Is he for hire?
I saw that first pic last night on Google+, then again this morning. I can't think of anything I want more with my coffee than one of these muffins. It's finally cool in San Diego. I think my oven needs some dusting off.... with powdered sugar! 🙂
Thanks Maggie 🙂
Dear Chris, absolutely outstanding looking Pumpkin Crumb Muffins - I will have to try this recipe and bake up a batch for my darling family. Your recipe is also a rather timely reminder that I have to make a fresh batch of the pumpkin spice mix again.! And what delightful pictures as well! Always such fun to visit your lovely blog and marvel at your recipes as well as your pictures!!
Andrea
These look so delicious, I just LOVE that crumb topping. And that photo STUNNING 🙂
No words for how beautiful these muffins and photos are! Pinning, sharing, and pinning some more!
Love these photos! Yeah Scott and your muffins are gorgeous. I saw this on Facebook and laughed. Love the series of photos - so creative and unique. Great recipe too!
I am totaly sold out to these muffins and that gorgeous first click makes me crave for them.
I love the photos so much!! So vibrant and alive^^
Love, love the first picture... The powdered sugar gave that fantastic snow effect.
If these muffins have got to go...well, don't worry! I can take care of them for you. 😉
Amazing photos! Also, I am enjoying your recipes. Thanks so much.
Chris, I love the sugar sprinkles. Scott's photography is amazing. And that struesel makes me swoon.
mmmm...streusel! These pumpkin muffins look incredible!
These muffins look incredible, I could never say no to that crumb topping!
These photos are just stunning Chris and damnnnnn these look good!
Can't wait to try these! I can see the danger signs ahead, though ; )
Your two are a perfect pair. I don't know which I like the best the muffins or the photos.
Hi Chris, first of all the pictures are so wonderful, your husband does such a great job. So great he goes along with your crazy but fantastic ideas. I don't blame you for wanting to get those out of the house. Wish you had smell-o-vision!
I love the sugar photo - how clever you two are. Those muffins would be the same here. I'd have to get them out of the house or eat them all. Yummo.
No doubt they are amazing! Love the pics:@)
Your powdered snow shower is so cool. Great photography Scott. The pumpkin flavor invokes cool fall temperatures.
Sam
These look wonderful. Our oldest grandson loves pumpkin stuff. I might have make him these.
Love, love, love pumpkin!, Cookies , pies, muffins... Cannot wait to make these...
Love, love, love the pictures! Can't wait to go back the muffins!
Well of course the picture was the first thing, and I had quite a lot of time just staring at it and wondering! At the beauty of the picture and the skill of your husband. I also love the really clever one of the empty circle where one is gone. what a delightful post! Photography is Scott's his job, it is a hobby?.
Looks delicious - but what to do with the balance of the can of pumkin?
Hi Laura, pumpkin puree will keep for up to a week in the fridge so you can use it for other recipes. I'll be posting a delicious pumpkin-maple vinaigrette next week that we love.
Made these last weekend - they are fabulous - very moist. I had enough streusel topping for another dozen so I made a second batch! That also used up the rest of the pumpkin!
This fall, I've been able to find Libby's pumpkin in 8 oz cans sitting on the shelf in the grocery (pretty sure it was at Walmart) sitting next to the other sizes and pumpkin varieties.
Thanks for the info Anita!
Beautiful pictures Chris! and I am sure delicious muffins. Catherine
Love the magical pics and certain the muffins are great!