These Pumpkin Crumb Muffins are easy to make and turn out perfectly delicious. The crumb topping makes these extra special!

I love all things pumpkin during the autumn season, and especially baked goods with pumpkin! for more delicious pumpkin treats, see my No Knead Pumpkin Cinnamon Rolls, my Chocolate Chip Pumpkin Cookies and my Streusel Pumpkin Bread!

Are you into muffins?

Because if you’ve been around for a while, you’ll know I’m into muffins BIG time. I always keep some handy in the freezer for this extra busy mornings.

And once the fall baking season starts? You can bet I’ll open that first can of pumpkin on September 1st to whip up a batch of pumpkin muffins. These are similar to my Streusel Pumpkin Bread and my Pumpkin Coffee Cake – but packed into single-serve little guys, so you can eat three 😉

Watch the Pumpkin Crumb Muffin Video Tutorial:

I’ll admit, I mostly make healthy muffins… And while these are certainly not crammed with sugar, they’re also not what I’d call super-food healthy (but my Healthy Pumpkin Muffins are!)

These are a real treat – soft, cake-like and absolutely wonderful with their crumb topping.

These Pumpkin Crumb Muffins

are easy to make with just a few pantry staples
make your home smell of fall ??
can be frozen for super easy after school snacks/treats!

For more fall treats, see my Cinnamon Sugar Apple Fritters, my Cinnamon Stuffed Apple Muffins or my Sweet Potato Coffee Cake!

How To Make Pumpkin Muffins:

Read on for the detailed steps to make these pumpkin crumb muffins, or scroll down for more tips to make this recipe foolproof and the printable recipe card.

1 – Prep: First, line a 12 cup muffin pan with muffin liners and preheat the oven to 425°F (I like to start muffins off hot in the oven, that way they get a better rise/look like those dome-y bakery muffins!).

My favorite muffin liners are from If You Care – I never had a muffin stick to them! You can buy them here on Amazon (this is an affiliate link and I earn a commission for purchases made after clicking through).

2 – Make the crumb topping: You’ll want to make the crumb topping first, because it needs to chill in the fridge while you’re making the muffin batter.

Combine flour, brown sugar and cinnamon in a small bowl. Add cold butter (it really needs to be cold!) and cut into the flour mix until crumbs form.

Chill in the fridge until ready to use!

2 – Combine the dry ingredients for the pumpkin muffin batter: Next, place the dry ingredients for the muffins in a medium mixing bowl-

You only need flour, pumpkin pie spice (click here for my homemade pumpkin spice mix!), baking powder and salt here, these are a real pantry staple recipe!

3 – Combine the wet ingredients for the pumpkin muffin batter: I like to combine the wet ingredients in a measuring jug, because it’s easier to pour them into the bowl with the dry ingredients that way.

The wet ingredients start with 1 CUP canned pumpkin (just 1 CUP, not 1 can – 1 cup is ½ of a 15-oz can; and NOT pumpkin pie filling, just pure pumpkin!).

You also need Greek yogurt, sugar, melted butter (or oil if you’re too lazy to melt butter! no judgement here, I often use oil to make these even easier) and 2 eggs.

Make sure you’re whisking the wet ingredients well, until you have a smooth orange… Sludge, haha!

4 – Combine the wet and dry ingredients: Now for muffins it’s VERY important to not overtax the batter.

Pour the wet into the dry ingredients, and then please use a spatula to combine the two. Only fold a few times, just until there’s no more visible dry flour. Some lumps are fine!

Overmixing will result in dense and gummy muffins, so do be careful here.

5 – Fill the muffin cups: Now, evenly divide the batter between the prepared muffin cups.

I like using a cookie scoop for this, because it’s mess free and yields even muffins!

I have a cookie scoop similar to this one on Amazon! (This is an affiliate link and I earn a commission for purchases made after clicking through.)

Then, add the streusel topping. You’ll want to gently press it into the batter, or it will fall off after baking.

6 – Bake the muffins: My favorite way to bake muffins is to start them off hot, then reduce the temperature to finish baking.

Before you add them to the oven, reduce the oven temperature to 400F and bake the muffins for 5 minutes.

WITHOUT OPENING THE OVEN, reduce the oven temperature to 360F and finish baking the muffins for 15-18 minutes, or until a toothpick inserted comes out clean.

Cool in the pan on a rack for 5 minutes, then remove the muffins from the pan and allow them to cool completely on the cooling rack.

Top Tips for the Best Pumpkin Muffins:

do not overmix the batter, or you’ll end up with dense and gummy muffins
if you want sweeter muffins, you may increase the sugar to up to 1 cup
please use cold butter for the streusel topping, and not a buttery spread. The streusel will turn into a paste if you use buttery spread.

Can you freeze pumpkin muffins?

pumpkin crumb muffins on a serving platter

Yes, you can. I do it all the time!

Allow the muffins to cool to room temperature, then place them in freezer-friendly bags or containers.

Label with the name and use-by date (freeze for up to 3 months) and place in the freezer.

To defrost, simply remove them from the freezer bag and place them on a rack on the counter for a few hours. You can gently warm them in the oven or microwave before serving, if you like.

pumpkin crumb muffin with a bite taken out

More Muffin Recipes You’ll Love:

P.S: If you tried this recipe, why not leave me a comment below to let me know how you liked it?

I LOVE interacting with you and hearing about your experience with my recipe. Also, by adding a comment and star rating you’re helping Savory Nothings grow and get even better for you!

Printable recipe

P.S: Want more pumpkin recipes?