Easy Pumpkin Spice Muffins with Crumb Topping

Prep: 10 minCook: 21 min1 batchmediumAmerican
Easy Pumpkin Spice Muffins with Crumb Topping

These tender pumpkin muffins feature warm spices and a sweet crumbly topping that adds delightful texture. Made with pumpkin puree and a blend of cinnamon and pumpkin pie spice, they deliver classic fall flavors in every bite. The two-temperature baking method creates perfectly domed tops while keeping the interior moist. Perfect for breakfast, afternoon snacks, or autumn gatherings, these muffins capture the essence of the season with minimal effort and maximum flavor.

VegetarianNut-Free

Ingredients

Yield: muffins
  • 1 ¾ cup flour
  • 1 tsp baking soda
  • 2 tsp ground cinnamon
  • 1 ½ tsp pumpkin pie spice
  • ½ tsp salt
  • ½ cup canola oil
    vegetable oil1:1none

    Works equally well

    Full guide →
  • ½ cup sugar
  • ½ cup brown sugar, packed
  • 1 ½ cup pumpkin puree
    sweet potato puree1:1seasonal

    Different but delicious flavor

    Full guide →
  • 2 large eggs
  • ¼ cup whole milk
    buttermilk1:1tangy

    Adds slight tang

    Full guide →
  • ½ cup flour
  • ¼ cup sugar
  • ¼ cup brown sugar, packed
  • 1 tsp pumpkin pie spice
  • 6 tbsp unsalted sweet cream butter, melted

Instructions

  1. 1

    Preheat oven to 425 degrees and line a cupcake pan with cupcake liners

  2. 2

    Whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl

  3. 3

    Mix oil, sugar, brown sugar, pumpkin puree, eggs and milk in a standing mixer until combined

  4. 4

    Gradually mix dry ingredients into wet ingredients until combined

  5. 5

    Scoop batter into cupcake liners about 3/4 way full

  6. 6

    Whisk flour, sugar, brown sugar, and pumpkin pie spice for topping in a small bowl

  7. 7

    Mix melted butter into topping mixture with a fork until crumbly

  8. 8

    Spoon crumb topping onto muffin batter

  9. 9

    Bake for 5 minutes

  10. 10

    Decrease oven temperature to 350 degrees and continue baking for 16 minutes

  11. 11

    Cool completely on counter before serving

Tips

Tip 1

The two-temperature baking method helps create perfectly risen muffin tops while preventing overbrowning

Tip 2

Fill liners only 3/4 full to prevent overflow and ensure even baking

Tip 3

Let muffins cool completely before removing from pan to maintain their shape

Good to Know

Storage

Store covered at room temperature for up to 3 days or refrigerate for up to 1 week

Make Ahead

Can be made 1 day ahead and stored covered at room temperature

Serve With

Best served at room temperature or slightly warmed

Common Mistakes

Watch

Don't overmix the batter to avoid dense muffins

Watch

Don't skip the temperature reduction or tops may burn

Substitutions

canola oil→
vegetable oil1:1none

Works equally well

Full guide →
whole milk→
buttermilk1:1tangy

Adds slight tang

Full guide →
pumpkin puree→
sweet potato puree1:1seasonal

Different but delicious flavor

Full guide →
Find more substitutions →

FAQ

Can I freeze these muffins?

Yes, wrap individually and freeze for up to 3 months. Thaw at room temperature or warm briefly in microwave.

What if I don't have pumpkin pie spice?

Mix 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/8 tsp ginger, and pinch of cloves as substitute.

Can I make mini muffins instead?

Yes, reduce baking time to 3 minutes at 425 degrees, then 8-10 minutes at 350 degrees.