These moist pumpkin crumb muffins are made with cinnamon, applesauce and pumpkin spice. Bonus points for the mouthwatering (and slightly addictive) crumble topping . They are the perfect grab-n-go snack!
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Pumpkin Muffins with Crumb Topping
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 and reminds me of my favorite pumpkin coffee cake.
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 these easy snickerdoodle muffins, yogurt or oatmeal. Feel free to use a streusel topping instead to turn these into pumpkin streusel muffins.
All the flavors of fall in one fluffy muffin.
Find the full printable recipe with specific measurements below.
- Pumpkin puree: I like Libby’s pumpkin puree, but use whatever pumpkin puree you like.
- Pumpkin pie spice: The perfect blend of spices to give these muffins that fall feel.
- Cinnamon: Just a little extra spice to warm things up.
- Applesauce: I like this, not only for its flavor, but because it gives extra moistness to the muffins.
- Flour: All-purpose flour gives the right amount of texture.
- Sugar: Granulated sugar adds a nice sweetness to the pumpkin puree.
- Leavening agents: Baking soda and baking powder provide just the amount of rise to these muffins.
- Oil: Vegetable oil adds moisture to the muffins.
- Eggs: The necessary binder for all the ingredients.
- Vanilla extract: This balances the spices perfectly.
- Crumb topping: Flour, brown sugar, pumpkin pie spice, and butter add the right amount of sweetness and crunch.
How to Make Pumpkin Crumb Muffins
Just a few steps to a delightful treat.
- Prep. Preheat the oven and line a muffin pan or spray with nonstick 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, apple sauce, 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. 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 pie 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.
- Topping. Add oats to the crumb topping to make it a chewy and crispy streusel topping.
No worries! You can create your own pumpkin pie spice blend using cinnamon, nutmeg, ginger, cloves, and allspice.
Of course! If you have the time, bake a sugar pie pumpkin in a 350°F oven until fork tender. Scoop out the flesh and puree in a food processor. Use the same amount of puree in the recipe.
Sure! You may want to add some extra cinnamon to the batter to compensate or just sprinkle the tops of the muffins with cinnamon sugar before baking.
For a bakery style muffin that is taller, preheat the oven to 400°F degrees. Once you put your muffins into the hot oven, reduce the temp to 375°F. That initial burst of hotter air will help them rise taller! Reducing the temp ensures that they don’t overbake though.
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
Pumpkin Crumb Muffins
- 1 ¾ cups (230 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 ½ teaspoons pumpkin pie spice (use 2 teaspoons if you like extra spice)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup pumpkin puree
- ¼ cup vegetable oil , or canola oil
- ¼ cup apple sauce (I use a 3-ounce pouch)
- 2 large eggs , whisked
- 1 ½ teaspoons vanilla extract
- ½ cup all-purpose flour
- ½ cup light brown sugar (I like to a do half-and-half)
- 1 teaspoon pumpkin pie 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.
- In a large bowl, whisk the flour, sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
- Stir in the pumpkin, oil, apple sauce, eggs, and vanilla until just combined, bring careful not overmix.
- Using a large cookie or ice cream scoop, fill each liner in the muffin pan 2/3 the way full.
- In a medium bowl, mix the flour, brown sugar, pumpkin pie spice, and butter until it has formed crumbs. Spread evenly across the tops of the muffins.
- Bake 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a cooling rack.
- Pumpkin: For a slight twist, replace pumpkin with pureed sweet potatoes if that’s what you have on hand.
- Eggs: You can use 1 Tablespoon chia or flax mixed with 3 Tablespoons water and refrigerated 10 minutes in place of each egg.
- Milk: If you are looking for a milk replacement, try orange juice instead.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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