Pumpkin Crumb Cake Muffins

  • Prepare time: 10 minutes
  • Cooking time: 25 minutes
  • Ready in: 35 minutes

If you’re looking for the dessert recipe to serve for dinner or just for your kid’s snack when summer, the softened pumpkin crumb cake muffin is the best choice. The crumbs are being the best topping for dessert. It has the super sweet taste, but if you don’t like too sweet dessert, reduce the sugar. You may believe or not; this recipe doesn’t need a mixer. Just need the touch the left hand and want to cook in the kitchen. Check this out for the recipe.

How to Make Pumpkin Crumb Cake Muffins

Did you mind if making pumpkin muffins is so complicated? Not. It’s false. Create the pumpkin crumb cake muffins are so simple and not waste your time. Just takes 35 minutes, you will get the super tender dessert, and honestly, your kids will love it so much. Still not believe? Go to your kitchen now and follow the steps here.


  • 220 grams of all-purpose flour
  • Two tsp of ground cinnamon
  • One tsp of baking soda
  • One tsp of pumpkin pie
  • 120 ml of vegetable or canola oil
  • 100 grams of light or dark brown sugar
  • 100 grams of granulated sugar
  • 340 grams of pumpkin puree
  • 60 ml of milk (room temperature)
  • Two eggs (large size)

For crumb topping

  • 95 grams of all-purpose flour
  • 50 grams of brown sugar (light and dark)
  • 50 grams of granulated sugar
  • 85 grams of melted unsalted butter
  • one tsp of pumpkin pie


1Preheat the oven to 425 degrees Fahrenheit. Take the muffin pan with 12 muffin liners. To make a muffin, combine the flour, cinnamon, pumpkin pie, baking soda and salt in a large bowl. Mix them perfectly. Set aside. Then, using another bowl add the oil, brown and granulated sugar, pumpkin puree, milk and eggs. Combine them until getting the thickness.

2Pour the mixture pumpkin into flour and combined them evenly until the flour doesn’t look. Then, take a little batter with a spoon and fill the liners until ¾ full. Set aside. To make crumb topping, in a medium bowl mix flour, brown sugar, granulated sugar, and pumpkin pie. Stir slowly while adding the melted butter to create crumbs form.

3Take a few and pour into over the batter. Bake for about 5 minutes. Then, reduce the oven to 350 degrees Fahrenheit. Bake more for about at least 17 minutes until the toothpick inserted comes out clean. Remove from the oven and allow them become cool for 10 minutes. Plate and serve.

It’s done! You also can add the maple caramel over the top. Store in refrigerator at least one week only, or at room temperature for 1-2 days.