These moist pumpkin crumb muffins are made with cinnamon, applesauce and pumpkin spice. Bonus points for a mouthwatering (and slightly addictive) crumb topping. They are the perfect grab-n-go snack!
Pumpkin muffins with a crumble topping are everything you’re looking for in your anticipation for all things pumpkin spice this fall. The buttery, pumpkin-y and brown sugary topping is SO GOOD. No judgement here if you find yourself eating it by the spoonful!
The combination of pumpkin puree, pumpkin spice, cinnamon and applesauce is everything you want to get you through the colder temperatures. The aroma of these gems baking in the oven is reason enough to make them, but the slow release of the steam as you break off your first piece is the stuff dreams are made of.
Make a double batch and freeze for later and use any leftover crumble to sprinkle over yogurt or oatmeal. Add some oats to the crumb topping and you’ve got yourself pumpkin streusel muffins.
How to make pumpkin crumb muffins
- Prep. Preheat oven and line a muffin pan or spray with non stick spray.
- Whisk dry ingredients. Add flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt in a large bowl and whisk to combine.
- Stir in wet ingredients. Add pumpkin puree, oil, eggs and vanilla and stir until combined. Do not overmix – this will help keep your muffins nice and fluffy.
- Fill muffin tin. Using a cookie or ice cream scoop, fill the muffin liners part way full, with the batter.
- Make topping. Combine the flour, brown sugar, pumpkin spice and butter in a bowl. Use a pastry cutter, forks, cut the butter. Mix (you can even use your fingers!) until it has formed crumbs and spread evenly overtop the muffins.
- Bake. Place in the oven to bake until your house smells amazing and a toothpick comes out clean.
- Substitutions. For a slight twist, replace pumpkin with pureed sweet potatoes if that’s what you have on hand. You can use 1 Tablespoon of chia or flax and 3 Tablespoons of water for each egg, refrigerated for 10 minutes as an egg replacement. If you are looking for a milk replacement, try orange juice instead.
- Variations. Add walnuts, raisins or chocolate chips for another layer of flavor and added crunch or texture.
- More spice. Double the amount of pumpkin spice if you like more of an intense flavor.
- Icing. Drizzle some powdered sugar icing on top of the crumb topping for some added sweetness.
- DIY blend. Don’t have pumpkin spice on hand? Create your own pumpkin pie spice blend using cinnamon, nutmeg, ginger, cloves and all spice.
Storing, freezing & reheating
These muffins will keep at room temperature in an airtight container for up to 3 days. Whether you are freezing leftovers or making an entire second batch just to freeze, they will keep frozen for up to 3 months. Use an airtight container or wrap individually in plastic wrap and place in a Ziploc freezer bag. To reheat, thaw at room temperature and place in the oven at 350°F for about 10 minutes to heat through.
More muffin recipes for fall:
Here’s a few more delicious muffin recipes to have in your back pocket. Have them ready in a pinch just in time for after school snacks. Great for breakfast, lunch or really anytime!
- Pumpkin snickerdoodle muffins
- Snickerdoodle apple muffins
- Cornbread muffins
- Pumpkin chocolate chip muffins
Pumpkin Crumb Muffins
- 1 3/4 cups (230 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 1/2 teaspoons pumpkin spice (use 2 teaspoons if you like extra spice)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup pumpkin puree
- 1/4 cup vegetable oil (or canola oil)
- 1/4 cup apple sauce (I use a 3 ounce pouch)
- 2 large eggs (whisked)
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup all-purpose flour
- 1/2 cup sugar or brown sugar (I like to a do half and half)
- 1 teaspoon pumpkin spice (or ground cinnamon)
- 4 Tablespoons salted butter (melted)
- Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
- Whisk the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt in a large bowl.
- Stir in the pumpkin, oil, eggs and vanilla and mix just until combined. Do not overmix. Add in mix-in's if desired.
- Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 2/3 the way full.
- For the streusel topping, combine the flour, brown sugar, pumpkin spice and butter in a bowl. Use a pastry cutter or forks to cut the butter. Mix until it has formed crumbs. Then evenly spread across the muffins.
- Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling rack.
- Store the muffins in an airtight container for up to 3 days for freeze for up to 3 months.