These soft and fluffy pumpkin muffins are a cross between a coffee cake and a muffin. They’re flavored with pumpkin and warm spices, topped with a brown sugar crumble, and finished with a drizzle of cinnamon icing.
This recipe is a reader favorite and a family favorite. In fact, I love them so much that I use this as the base recipe for our Pumpkin Chocolate Chip Muffins and Pumpkin Cranberry Muffins.
What an amazing recipe!! The muffins are light and fluffy, not overly sweet. The crumble is just right in sweetness. Then the cinnamon drizzle, perfection!!! Thank you for sharing this recipe!!
– Maya (reader)
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What sets this recipe apart
Three parts: Soft pumpkin muffins, brown sugar crumble, and cinnamon icing!
Versatility: These muffins are fancy enough to serve to guests but simple enough to throw together any day of the week.
Not too sweet: Although these muffins include a crumb topping and icing, they aren’t overly sweet like some store bought muffins.
Visual recipe overview
*Full recipe below in recipe card.*
Crumb topping
Prepare the crumb topping by combining sugars, cinnamon, salt, flour, and melted butter.
Muffin batter
Prepare the muffin batter and divide between 12 greased or lined muffin cups.
Bake
Add the crumb topping to the muffins and bake.
Icing
Whisk powdered sugar, milk, and cinnamon. Drizzle over cooled muffins.
Recipe tips
Canned pumpkin: Use canned pumpkin puree, not pumpkin pie filling (which is already sweetened). I find that Libby’s brand is the most consistent.
Don’t overmix the batter: Overmixing can make the muffins tough. Mix just until the dry ingredients and wet ingredients are combined.
Ice cream scoop or large cookie scoop: These work great for evenly portioning the batter into the muffin cups.
Small batch: I have successfully halved this recipe to make 6 muffins. Bake time will be the same.
Leftover pumpkin puree: Use the remaining pumpkin puree to make a batch of Pumpkin Spice Coffee Creamer.
Option: basic pumpkin muffins (no crumb topping)
Feel free to leave off the crumb topping and icing for a more “basic” pumpkin muffin. I frequently make these without the topping and we enjoy them just as much.
Note: I add an extra teaspoon of cinnamon to the muffin batter since there is no additional topping. These muffins are not overly sweet on their own. If you are making them without the topping you might want to add an additional ¼ cup granulated sugar to the batter.
Recipe
Pumpkin Muffins
Ingredients
Crumb topping:
- 3 tablespoons granulated sugar
- ⅓ cup brown sugar, packed
- ¾ teaspoon ground cinnamon
- pinch of salt
- ¾ cup all purpose flour
- 6 tablespoons unsalted butter, melted
Muffins:
- 1-¾ cups all purpose flour*
- 1-½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola or vegetable oil
- 1-¼ cups canned pumpkin puree, not "pumpkin pie filling"
- 1 teaspoon vanilla extract
- ¼ cup apple juice or milk
Cinnamon icing:
- ½ cup powdered sugar
- dash of ground cinnamon
- 2+ teaspoons milk
Instructions
For the crumb topping:
- In a medium bowl, combine sugars, cinnamon, salt, and flour. Add the melted butter and stir until combined (I use a fork). Set aside.
For the muffins:
- Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
- In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and milk or juice until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
- Divide the batter between 12 muffin cups (I use an ice cream scoop). Crumble the topping over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
For the icing:
- Whisk all ingredients until smooth, increasing the milk 1 teaspoon at a time until you reach your desired consistency. Adjust the consistency as necessary by adding more powdered sugar (to thicken) or more milk (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.
Video
Notes
Serving and storage:
These muffins are best within 1-2 days of being made. Over time the crumb topping will soften from the moisture in the muffin. Leftover muffins can be stored at cool room temperature or in the refrigerator for up to 2 days. The muffins can be frozen for up to 2 months.Basic pumpkin muffin (no crumb topping):
You can omit the crumb topping and icing for a more “basic” pumpkin muffin. Note: the muffins themselves are not overly sweet so I add an extra ¼ cup sugar and 1 teaspoon cinnamon into the muffin batter.Small batch:
Prefer a smaller batch? I have successfully halved this recipe to make 6 muffins. Bake time will be about the same.Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!More pumpkin recipes
Post and photos updated August 2022, recipe remains the same.
Jessica says
I made these with a homemade pumpkin puree and homemade pumpkin spice blend. They are so good! Definitely adding to my favorite recipes.
Celebrating Sweets says
Fantastic! I’m so happy to hear that! Thanks for taking the time to comment. 🙂
Dave says
Surprised our Wisconsin visitors by having these ready when they got up this morning. Everyone LOVED them! Many compliment on the crumbles. The flavor of the entire muffin was very “autumn-ish”. Thanks for the great treat
Celebrating Sweets says
I’m glad you enjoyed them. Thanks for taking the time to comment. 🙂 -Allison
Tiffany says
Made these today and they are amazing. Not one left from the whole batch! Definitely a keeper ❤️ I added pumpkin pie spice and pumpkin purée and butter to the glaze and it was perfect! Thanks for the great recipe
Celebrating Sweets says
I’m so happy to hear that! Thanks for taking the time to comment. Enjoy! 🙂 -Allison
Jayne says
Oh my goodness this recipe is a keeper!! I book-marked it to remember to make them every fall. No need to find any other pumpkin breakfast/desert; I’m done. Found it.
Thank you so much for posting this! Your recipe was easy to follow and they turned out great. I loved that the only thing I had to go out and buy was canned pumpkin. I’m a new-ish baker and they turned out exactly as advertised. My guests loved them!! I made 12 muffins as suggested and also a batch as mini muffins.
I did double the amount of icing… so mine were basically cupcakes.. but they were incredible.
Can’t wait to try another of your recipes!
Celebrating Sweets says
Thanks for the kind review. I’m so glad that you enjoyed them. Happy baking! 🙂 -Allison
Sue says
I made these with pumpkin pie spice, swapped oatmeal for the flour in the topping and used gluten-free flour for the rest. Added dried cranberries too. Didn’t need to the icing—perfect without it!
Celebrating Sweets says
I’m glad that you enjoyed them! Thanks for sharing your changes, and thanks for taking the time to comment. 🙂
Amy Rupp says
These are moist and delicious! They look like they came from a bakery and fill the kitchen with the aroma of autumn. I did use half white whole wheat flour – no one would know . I tweaked the spices adding 1/2 tsps of ginger and nutmeg with one tsp cinnamon and added maple extract to the glaze instead of the cinnamon -phenomenal! THANK YOU, Allison for a delicious recipe! This will remain in the fall line up and be shared on Thanksgiving Day, too!
Celebrating Sweets says
Thank you for the kind review, Amy. I’m glad that you enjoyed them. Happy baking! 🙂 -Allison
Kristine says
Could these be made into mini muffins?
Celebrating Sweets says
Yes, that should work. I would suggest checking them around 14 minutes, then every minute or two until they’re done. Enjoy!
Angela says
Hi, I made these with a few changes- I didn’t have oil so I subbed an equal amount of melted butter and I added a tablespoon of cinnamon AND a tablespoon of pumpkin spice to the dry ingredients. I also added much more cinnamon, some vanilla, and even some pumpkin spice to the glaze…. these were amazing and I will make them again for sure!!
Celebrating Sweets says
I’m so happy to hear that! Thanks for taking the time to comment and share your adaptations. Enjoy! 🙂 -Allison
Kristine says
I’m in the middle of making these and my crumb topping is very moist and not crumb like at all. What did I do wrong?
Celebrating Sweets says
The crumb topping should hold together when you squeeze it between your fingers. I haven’t heard this complaint from anyone else, so I’m not sure what could be wrong. You used 4 tablespoons (half a stick) of melted butter (not margarine)? Did you use 1/2 CUP of flour? If the topping still seems too moist, you can add an extra tablespoon (each) of flour and brown sugar to thicken it up a bit.
Danny says
Just made the muffins exactly as stated in he recipe. This was absolutely delicious!! Definetly saving this recipe and making more again.
Celebrating Sweets says
I’m glad you enjoyed them! Thanks for taking the time to comment.