Pumpkin Muffins with Cinnamon Crumble Topping
Try these Pumpkin Muffins with Cinnamon Crumble Topping for a cozy fall treat! Soft, spiced pumpkin muffins with a buttery cinnamon crumble—perfect for breakfast or a snack!
Pumpkin Muffins with Cinnamon Crumble Topping: A Cozy Fall Favorite
There’s nothing quite like the smell of pumpkin and cinnamon wafting through the kitchen to let you know that fall has arrived. Every autumn, I make these Pumpkin Muffins with Cinnamon Crumble Topping for my family, and they’ve quickly become a seasonal favorite. The soft, spiced pumpkin muffins topped with a buttery, cinnamon crumble are the perfect treat to enjoy on a crisp fall morning with a cup of coffee or tea.
I first started making these muffins when my kids were small. We’d spend the weekend baking together, making a mess of the kitchen, and sneaking crumble topping straight from the bowl (it’s too good to resist!). Now, it’s a family tradition we look forward to every year. These muffins are not only delicious, but they bring a bit of nostalgia to the table—and I’m excited to share this recipe with you!
Why You’ll Love These Pumpkin Muffins
These Pumpkin Muffins with Cinnamon Crumble Topping are the epitome of fall baking. The muffins are perfectly moist, thanks to the canned pumpkin and sour cream, while the warm spices like cinnamon and pumpkin pie spice create that unmistakable autumn flavor. And the star of the show? The buttery, sweet crumble topping that gives these muffins an irresistible texture and crunch.
Ingredients
Crumb Topping:
½ Cup All-Purpose Flour
This is the base for the crumb topping, giving it the perfect structure and texture.¼ Cup Brown Sugar
Brown sugar adds a deep, molasses-like sweetness that pairs beautifully with the cinnamon.¼ Cup Granulated Sugar
The white sugar balances the brown sugar for a lighter sweetness and helps the crumble get nice and crisp.1 tsp Cinnamon
Cinnamon adds warmth and spice to the crumb topping, making it aromatic and flavorful.¼ Cup Unsalted Butter, Melted
The melted butter binds the crumb topping together, creating the perfect crumbly texture.
Muffins:
1 ½ Cups All-Purpose Flour
The base of these muffins, giving them structure and lightness.1 tsp Cinnamon
A key spice that adds warmth and depth of flavor to the muffins.1 tsp Pumpkin Pie Spice
Pumpkin pie spice brings together a blend of autumn spices like nutmeg, ginger, and cloves, enhancing the pumpkin flavor.1 tsp Baking Powder & ½ tsp Baking Soda
These help the muffins rise and become soft and fluffy.¼ tsp Salt
Salt enhances the flavors and balances the sweetness of the batter.⅓ Cup Vegetable Oil
Oil keeps the muffins moist without making them too heavy.½ Cup Brown Sugar, Packed
Brown sugar adds moisture and a rich, caramel-like sweetness.¼ Cup Granulated Sugar
Granulated sugar helps sweeten the muffins and balances out the brown sugar.2 Large Eggs
Eggs provide structure and help bind the ingredients together, making the muffins soft and fluffy.2 tsp Vanilla Extract
Vanilla adds a subtle sweetness and depth of flavor to the muffins.¼ Cup Sour Cream
Sour cream keeps the muffins tender and adds a slight tang that complements the sweetness.1 Cup Canned Pumpkin
Pumpkin adds moisture and gives these muffins their signature fall flavor and bright orange color.
Step-by-Step Directions
Preheat the Oven
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin papers. This will ensure the muffins don’t stick and makes for easy cleanup.Prepare the Crumb Topping
In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until the mixture forms a crumbly texture. Set this aside—you’ll top the muffins with it before baking.Mix Dry Ingredients for the Muffins
In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and spices throughout the batter.Mix Wet Ingredients
In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and canned pumpkin until smooth and well combined.Combine the Mixtures
Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain. Be careful not to overmix; you want the batter to stay light and fluffy.Fill the Muffin Tin
Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ of the way full. Top each muffin generously with the cinnamon crumble topping.Bake the Muffins
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Enjoy!
Serve these muffins warm with a pat of butter or enjoy them as is! They’re perfect for breakfast, brunch, or an afternoon snack.
Tips for the Best Pumpkin Muffins:
Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep the muffins light and fluffy.
Customize the Topping: For extra crunch, add chopped pecans or walnuts to the crumb topping.
Make Ahead: These muffins can be stored in an airtight container at room temperature for 2-3 days, or you can freeze them for up to 3 months.
Pumpkin Muffins with Cinnamon Crumble Topping
Ingredients
- ½ Cup All-Purpose Flour
- ¼ Cup Brown Sugar
- ¼ Cup Granulated Sugar
- 1 tsp Cinnamon
- ¼ Cup Unsalted Butter, Melted
- 1 ½ Cups All-Purpose Flour
- 1 tsp Cinnamon
- 1 tsp Pumpkin Pie Spice
- 1 tsp Baking Powder & ½ tsp Baking Soda
- ¼ tsp Salt
- ⅓ Cup Vegetable Oil
- ½ Cup Brown Sugar, Packed
- ¼ Cup Granulated Sugar
- 2 Large Eggs
- 2 tsp Vanilla Extract
- ¼ Cup Sour Cream
- 1 Cup Canned Pumpkin
Instructions
- Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with muffin papers. This will ensure the muffins don’t stick and makes for easy cleanup.
- In a small bowl, combine the flour, brown sugar, granulated sugar, and cinnamon. Stir in the melted butter until the mixture forms a crumbly texture. Set this aside—you’ll top the muffins with it before baking.
- In a medium bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. This helps evenly distribute the leavening agents and spices throughout the batter.
- In a large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and canned pumpkin until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain. Be careful not to overmix; you want the batter to stay light and fluffy.
- Spoon the batter evenly into the prepared muffin tin, filling each cup about ¾ of the way full. Top each muffin generously with the cinnamon crumble topping.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve these muffins warm with a pat of butter or enjoy them as is! They’re perfect for breakfast, brunch, or an afternoon snack.
Notes
Tips for the Best Pumpkin Muffins:
- Don’t Overmix: When combining the wet and dry ingredients, mix until just combined to keep the muffins light and fluffy.
- Customize the Topping: For extra crunch, add chopped pecans or walnuts to the crumb topping.
- Make Ahead: These muffins can be stored in an airtight container at room temperature for 2-3 days, or you can freeze them for up to 3 months.
Ready to bring the warmth of fall into your kitchen? Give these Pumpkin Muffins with Cinnamon Crumble Topping a try! They’re perfect for cozy mornings, family gatherings, or anytime you’re craving a taste of autumn. If you make these muffins, be sure to leave a comment below and let me know how they turned out—and don’t forget to share this recipe with your friends and family!
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