Pumpkin Spice Crumb Muffins
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Yield: 16 Muffins
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 teaspoon vanilla
  • 1 cup packed brown sugar
  • 1 1/2 cups pumpkin puree
  • 2 large eggs at room temperature
  • 1/4 cup milk at room temperature (I used 1%)
Crumb Topping
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons unsalted butter melted
  1. Preheat oven to 425. Line 16 muffin cups with cupcake liners and set aside.
  1. In a large bowl, combine flour, baking soda, cinnamon, allspice, ginger, nutmeg, and salt.

  2. In a medium bowl, whisk together the oil, vanilla, brown sugar, pumpkin puree, eggs, and milk until smooth and combined.
  3. Pour the wet ingredients into the dry and gently fold them together until just combined. Spoon into the muffin pan.
Crumb Topping
  1. In a small bowl, combine the flour, brown sugar, and cinnamon. Stir in the melted butter until crumbs are formed. Spoon crumbs evenly over muffins (each muffin will get about 2 teaspoons) and press them down until they stick in the batter.

  2. Bake the muffins for 5 minutes at 425 and then reduce the temperature to 350 and bake for an additional 13-15 minutes, or until a toothpick comes out clean.


Like I mentioned above, the last time I made these I subbed a cup of the flour with whole wheat flour and I honestly can’t tell the difference. (I do try to sneak whole wheat flour into most of the muffins I make, so I’m probably a bad judge for how it affects their taste).  I also decreased the brown sugar to 3/4 of a cup for a slightly less sweet muffin. You can also substitute the allspice, ginger, and nutmeg with pumpkin pie spice if you have that on hand.


Recipe is adapted from this recipe on Sally's site.