An easy recipe for soft pumpkin muffins with a crumb topping and vanilla glaze. These pumpkin crumb muffins are perfect for a fall breakfast or dessert!
Is there anything that screams fall more than pumpkin? I’ve been on a mission to share as many pumpkin recipes as I can before Thanksgiving. So today, I’m bringing you these easy pumpkin crumb muffins.
These muffins are so simple to throw together and only take about 20-25 minutes to bake. They’re also a perfect recipe that you can prepare ahead of time since they keep well overnight.
You can even leave the crumb topping off of these muffins for regular pumpkin muffins or stir in some chocolate chips instead. This is such a versatile and easy muffin recipe you’ll want to make them over and over again!
To make these easy pumpkin muffins, you’ll start out by making the crumb topping. I like to prepare the topping first and refrigerate it while I mix up the muffin batter, so I can just sprinkle it on top and pop them in the oven.
The topping is just a simple mixture of flour, brown sugar, cinnamon, a tiny pinch of salt, and some cold butter. To make it easier to cut the butter into the dry ingredients, I like to use a pastry cutter. You can usually find pastry blenders/cutters for just a few dollars and they’re perfect for making homemade pie crust too. If you don’t have one, then a fork or even your hands will work just fine.
The pumpkin muffin batter is incredibly simple to mix together as well. You’ll start out with some flour, baking powder, baking soda, spices, and salt. To make this recipe a bit easier, I just used pumpkin pie spice and some ground cinnamon. If you don’t have any pumpkin pie spice on hand, then you can use my homemade recipe here. I’ve used it in these muffins and quite a few other recipes and it tastes wonderful!
For the wet ingredients, you’ll be using some oil, brown sugar, granulated sugar, eggs, and vanilla extract. You can use any kind of oil in this recipe, I’ve used canola, vegetable, and coconut oil and they all work beautifully.
Once you’ve prepared the wet and dry ingredients, you’ll combine them and scoop the batter into the cavities of your muffin pan.
Once you’ve added the batter to your muffin pan, just take the crumb topping out of the refrigerator, sprinkle it on top, then pop the muffins into the oven.
Once they’ve cooled you can top these muffins with a simple vanilla glaze or leave it off. I think this maple cinnamon glaze would even work great with these muffins too!
Baking Tips for Pumpkin Crumb Muffins
- It’s best to prepare the crumb topping first and refrigerate it while you prepare the muffin batter. Once you add the batter to the muffin pan, just sprinkle the crumb topping on top, and pop them in the oven.
- When measuring your flour, don’t scoop it out of the container with the measuring cup. Instead, stir the flour around, spoon it into your measuring cup, and level it off with the back of a knife.
- Make sure to use pumpkin puree in these muffins and not pumpkin pie filling. Pumpkin puree will have pumpkin listed as the only ingredient on the back of the can.
- If you love extra spices, feel free to increase the pumpkin pie spice to 1 and 1/2 teaspoons.
- You can easily leave the crumb topping off of these muffins or stir in some chocolate chips instead.
- ⅓ cup (42 grams) all-purpose flour, spooned & leveled
- ¼ cup (50 grams) brown sugar
- ½ teaspoon ground cinnamon
- tiny pinch of salt
- 3 tablespoons (45 grams) cold butter, cubed into pieces
- 1 and ½ cups (190 grams) all-purpose flour (spooned and leveled)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup (250 grams) pumpkin puree (NOT pumpkin pie filling)
- ½ cup (120 ml) canola or vegetable oil
- ½ cup (100 grams) light brown sugar
- ¼ cup (50 grams) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup (120 grams) powdered sugar
- 2 tablespoons (30 ml) milk, use more as needed
- ½ teaspoon pure vanilla extract
- In a medium-sized mixing bowl, whisk together the flour, brown sugar, cinnamon, and salt until well combined. Add in the cold cubed butter and cut it into the dry ingredients with a pastry cutter or fork until the mixture starts to come together and is crumbly.
- Transfer to the refrigerator to chill while you prepare the muffins.
- Preheat oven to 350°F. Line a standard 12-count muffin pan with liners and set aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a separate bowl, mix together the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla until fully combined.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Scoop the batter into the liners about ⅔ of the way full (you should get 12 muffins) and smooth out the tops of each one.
- Remove the crumb topping from the refrigerator and evenly sprinkle it on top.
- Bake at 350°F for 20-25 minutes or until a toothpick inserted into the center of the muffins comes out clean.
- Remove from the oven and allow to cool for 5 minutes in the pan, then remove the muffins from the pan and transfer to a wire rack to finish cooling.
- In a small mixing bowl, whisk together the powdered sugar, milk, and vanilla extract until fully combined. If the glaze is too thick, add more milk. If the glaze is too thin, add more powdered sugar as needed.
- Drizzle the glaze on top of all 12 muffins and allow to sit for 10-15 minutes to harden.
To freeze: Store in a freezer bag or container for up to 3 months. Thaw overnight in the refrigerator, bring to room temperature before serving, then add the glaze.