Pumpkin Crumb Muffins

These pumpkin crumb muffins are packed with warm spices and a buttery, crunchy topping—perfect for fall baking.

30 min Serves 12 Medium American

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These pumpkin crumb muffins combine a tender, spiced pumpkin base with a sweet, buttery crumble topping. The recipe uses pumpkin puree, applesauce, and a blend of cinnamon and pumpkin pie spice for rich flavor. Ready in about 20 minutes, they make a cozy autumn treat.

Directions

Get the oven heating to 375°F. Either place paper liners in a muffin tin or give the tin a light coating of nonstick spray.

In a big bowl, combine 1 3/4 cups flour, 1 cup granulated sugar, 1 1/2 teaspoons pumpkin pie spice (use 2 if you prefer more spice), 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon fine sea salt. Whisk everything together.

Add 1 cup pumpkin puree, 1/4 cup vegetable or canola oil, 1/4 cup applesauce (a 3-ounce pouch works well), 2 whisked eggs, and 1 1/2 teaspoons vanilla. Stir just until no dry streaks remain—avoid overmixing.

Use a large cookie or ice cream scoop to divide the batter among the muffin cups, filling each about two-thirds full.

For the crumb topping, mix 1/2 cup flour, 1/2 cup light brown sugar (a half-and-half blend is fine), 1 teaspoon pumpkin pie spice or cinnamon, and 4 tablespoons melted salted butter in a medium bowl until crumbs form. Sprinkle evenly over the muffin batter.

Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan on a wire rack.