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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!
These pumpkin muffins are super moist and full of delicious warm-spiced flavor. The buttery, crumb topping takes these little gems over the top!
- 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
- 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
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Preheat oven to 400˚F. Spray a 12-cup muffin pan with baking spray or line with paper cupcake liners.
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Combine flour, sugar, baking soda, salt and pumpkin pie spice in a medium size bowl. Set aside.
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Combine the pumpkin puree, milk, melted butter, eggs and vanilla in a separate bowl and mix well.
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Make a well in the center of the flour mixture. Add the pumpkin mixture and stir, just until flour disappears.
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Scoop mixture into prepared pan.
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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.
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Divide crumb mixture between muffins pressing lightly on top of each as you go.
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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.
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Shower with powdered sugar when completely cool, if desired.
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Sharon says
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.
Chris Scheuer says
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.
Ashley says
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.
Chris Scheuer says
Thanks! That's great to know, Ashley!
BRENDA says
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
Chris Scheuer says
Awesome! Thanks for sharing your results, Brenda!
Cathy says
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.
Pat Chase says
There was a bit of oil/grease on bottom of muffin liners when I took them out it the pan. Can you say why?
Chris Scheuer says
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.
Gwen says
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!!
Chris Scheuer says
Thanks Gwen, we love them too! 🙂
LCB says
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?
Rebecca says
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?
Chris Scheuer says
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.
Beverley Press says
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
Chris Scheuer says
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 🙂
Rose says
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.
Chris Scheuer says
Yum! Your version sounds wonderful! Thanks for taking the time to leave a review 🙂
Leona says
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).
Chris Scheuer says
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 🙂
Jenni says
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?
Chris Scheuer says
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!
Sandra L Garth says
These delightful muffins are a great way to kick off the fall baking season!
cheri says
Oh these look beautiful Chris, love everything about them, especially the crumb topping.
Mary Ann | The Beach House Kitchen says
Thanks for re-sharing Chris! These look amazing. Perfect for the entire fall season. Love the photos!