Pumpkin Crumb Muffins

The softest, cinnamon-spiced muffin packed with pumpkin flavor and lots of crumb topping!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12


  • 2 cups Flour
  • 1 ½ cups Sugar
  • 1 tsp. Cinnamon
  • ¼ tsp. Nutmeg
  • ¼ tsp. Ginger
  • tsp. Cloves
  • 1 tsp. Baking powder
  • 1 tsp. Baking soda
  • ½ tsp Salt
  • 1 15 oz. can Pumpkin puree
  • 2 Eggs
  • 1 tsp. Vanilla extract
  • 1 stick Salted butter melted

Crumb Topping:

  • ½ stick Butter melted
  • ½ cup Brown sugar
  • cup Flour
  • ½ tsp. Cinnamon
  • Pinch Salt


  1. Preheat oven to 425*F and grease a muffin pan.
  2. Stir crumb topping ingredients together and set aside.
  3. Whisk dry ingredients in a large mixing bowl.
  4. Whisk wet ingredients in a medium bowl.
  5. Add pumpkin mixture into the flour mixture and whisk just until it is combined with no streaks of flour.
  6. Scoop into prepared muffin tins and top each with a spoonful of crumbs, pressing them into the batter gently.
  7. As soon the muffins go into the oven, reduce the temperature to 350*F and set the timer for 20 minutes. Test for doneness with a toothpick or by lightly pressing the top of a muffin and if it springs back, it’s ready. If not, they may need an extra 2-3 minutes. Let cool in the pan for at least 10 minutes before removing to a cooling rack.