These softly spiced muffins are what we wait all year for.

As the air turns crisp and golden leaves start to dance across the porch, my kitchen leans into the rhythm of fall. These pumpkin crumble muffins are one of the first things I bake when the season shifts. Soft, spiced, and crowned with a buttery streusel that melts into every bite. They’re simple, sweet, and just the right kind of homemade – comfort tucked into a muffin wrapper. Made from simple pantry ingredients, they’re the kind of treat that makes your kitchen smell like home, and fall.

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Why I Make These From Scratch

• Perfectly moist & tender.
• That crumble topping! Buttery, sweet, and just a little crisp.
• Simple ingredients: No frills, no fuss – just honest baking.
• Make-ahead friendly: Keeps well for days or freezes beautifully.

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Tools You Will Need

Pumpkin spice and everything nice…plus a crumble on top.

• Muffin Pan
• Cupcake Liners
• Mixing Bowls
• Whisk

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Homemade Pumpkin Crumble Muffins

Let’s give them pumpkin to talk about.

Ingredients

Muffins:

• 1 and 3/4 cups all-purpose flour (spooned + leveled)
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup unsalted butter melted + cooled
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 15 ounce can of pumpkin puree
• 2 large eggs, at room temperature
• 1/4 cup (60ml) milk, at room temperature

Crumb Topping:

• 3/4 cup all-purpose flour (spooned + leveled)
• 1/4 cup granulated sugar
• 1/4 cup packed light or dark brown sugar
• 1 teaspoon store-bought or homemade pumpkin pie spice
• 4 Tablespoons unsalted butter, melted

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Instructions

1. Preheat the oven.

Preheat oven to 425°F. Line a muffin pan with with cupcake liners.

2. Combine dry ingredients.

In a medium bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together. Set aside.

3. Combine wet ingredients.

In a large bowl, combine the melted butter, granulated sugar, brown sugar, pumpkin puree, eggs and milk together.

4. Combine wet & dry ingredients together.

Pour the dry ingredients into the wet ingredients. Fold everything together until well combined.

5. Spoon the batter into the cupcake liners.

Fill the liners until they are almost full.

6. Make the crumb topping.

Whisk together the flour, granulated sugar, brown sugar, and pumpkin pie spice. Add in the melted butter and mix with a fork until crumbs form. Avoid over-mixing.

7. Add the crumb topping to the muffins.

Spoon the crumbs evenly onto the batter and gently press them down.

8. Bake the muffins.

Bake the muffins at 425°F for 5 minutes. Then, reduce the oven temperature to 350°F, keeping the muffins in the oven. Bake for another 16-17 minutes or until a toothpick inserted in the center comes out almost clean. The total time these muffins take in the oven is about 21-22.