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5.0 from 12 votes

Pumpkin Crumb Cake Muffins

These Pumpkin Crumb Cake Muffins are topped with a cinnamon and pumpkin spice buttery crumb topping and are so easy to make!

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 10 jumbo muffins
Calories: 622 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crumb topping
  • 1/2 cup (113g) unsalted butter melted
  • 1 1/2 cups (195g) all-purpose flour
  • 1 pinch fine sea salt
  • 1/3 packed cup (66g) dark brown sugar
  • 2 tablespoons (26g) granulated sugar
  • 1 teaspoon (3g) cinnamon
  • 1 teaspoon pumpkin pie spice
For the muffins
  • 2 1/2 cups (325g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 1/4 cups (300g) pumpkin puree
  • 1 cup (200g) granulated sugar
  • 1/4 packed cup (50g) dark brown sugar
  • 2 teaspoons vanilla extract
  • 1/2 cup (120g) vegetable oil
  • 1/2 cup (115g) buttermilk room temperature
  • 2 large eggs room temperature
  • 1 egg yolk room temperature
Icing
  • 1 1/4 cups (140g) powdered sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons milk or more as required

Instructions

For the crumb topping
    Cup of Yum
  1. In a large bowl, combine the flour, dark brown sugar, granulated sugar, cinnamon, pumpkin pie spice, and salt.
  2. Pour the melted butter into the bowl and toss with hands to make large crumbs. Do not overmix! If the crumbs are too small, make larger crumbs by squeezing some of the smaller ones together. If the crumbs are too wet, add 1 teaspoon of flour at a time and gently mix with your hands to form larger crumbs.
  3. Set the crumb mixture aside.
For the muffins and icing
  1. Preheat the oven to 350f and set the rack to the middle level. Grease or use liners for a jumbo muffin pan.
  2. In a large bowl whisk together the flour, baking soda, baking powder, cinnamon, pumpkin pie spice, and salt.
  3. In another large bowl, whisk together the sugar, dark brown sugar, oil, eggs and extra yolk, buttermilk, vanilla extract, and pumpkin puree.
  4. Pour the wet ingredients onto the dry ingredients and fold gently until no flour specks appear. Avoid overmixing.
  5. Pour the batter into the muffin pan and bake for 10 minutes then remove and let sit for 3-5 minutes to slightly cool.
  6. Top the muffins with the crumb mixture. Bake for another 20-25 minutes or until a toothpick comes out clean after inserting into the center of the muffin.
  7. Place the muffins on a wire rack to cool completely before incing.
  8. Mix the icing ingredients together, thinning with extra milk as needed. Drizzle the icining on top of each muffin. Enjoy!

Notes

  • Makes 10 jumbo muffins, but can be cut into smaller muffins (approximately 30) if you like.
  • This recipe was written for a conventional oven. For convection ovens, reduce the temperature by 25 degrees and begin checking for doneness at the 75% mark.
  • Leftover muffins can be stored covered in the refrigerator for up to 5 days.

Nutrition Information

Calories 622kcal (31%) Carbohydrates 91.9g (31%) Protein 9.9g (20%) Fat 24.9g (38%) Saturated Fat 9.5g (48%) Cholesterol 123mg (41%) Sodium 368mg (15%) Potassium 199mg (6%) Fiber 2.3g (9%) Sugar 50.8g (102%) Calcium 90mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 10jumbo muffins

Amount Per Serving

Calories 622

% Daily Value*

Calories 622kcal 31%
Carbohydrates 91.9g 31%
Protein 9.9g 20%
Fat 24.9g 38%
Saturated Fat 9.5g 48%
Cholesterol 123mg 41%
Sodium 368mg 15%
Potassium 199mg 4%
Fiber 2.3g 9%
Sugar 50.8g 102%
Calcium 90mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.