Can I use fresh pumpkin instead of canned in these pumpkin crumble muffins?

Yes! Cook and purée fresh pumpkin, then drain through a fine-mesh sieve or cheesecloth to remove excess moisture. Use the same quantity as canned pumpkin.

How can I make mini pumpkin crumble muffins instead?

Use a mini muffin tin and reduce the baking time to 12–15 minutes. This recipe yields about 30–36 mini muffins.

Can I make the batter for these pumpkin crumble muffins ahead of time?

It's best to bake the batter right away. However, you can prep the dry ingredients and crumble topping in advance. For make-ahead muffins, bake and freeze them.

What spices can I use if I don't have pumpkin pie spice?

Mix 1 tsp cinnamon, ½ tsp ground ginger, ¼ tsp nutmeg, and ¼ tsp cloves or allspice as a homemade substitute for pumpkin pie spice.

Are pumpkin crumble muffins healthy?

They contain nutritious pumpkin, but they are still a sweet treat. For a healthier version, check out the swaps in the 'Healthier Alternatives' section above.

Pumpkin Crumble Muffins That Will Change Your Fall Baking Forever 2025

Name: Pumpkin Crumble Muffins That Will Change Your Fall Baking Forever
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: For the muffin batter:; 1¾ cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons pumpkin pie spice; ½ teaspoon salt; 1 cup canned pumpkin puree (not pumpkin pie filling); 1 cup granulated sugar; ½ cup vegetable oil; 2 large eggs, room temperature; ¼ cup milk; 1 teaspoon vanilla extract; For the crumble topping:; ½ cup all-purpose flour; ⅓ cup brown sugar, packed; ¼ teaspoon ground cinnamon; ¼ cup unsalted butter, cold and cubed

Pumpkin Crumble Muffins That Will Change Your Fall Baking Forever

Print Recipe

These pumpkin crumble muffins are tender, spiced, and topped with a buttery cinnamon crumble — the perfect cozy treat for fall mornings or brunches.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

For the muffin batter:
1¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon salt
1 cup canned pumpkin puree (not pumpkin pie filling)
1 cup granulated sugar
½ cup vegetable oil
2 large eggs, room temperature
¼ cup milk
1 teaspoon vanilla extract
For the crumble topping:
½ cup all-purpose flour
⅓ cup brown sugar, packed
¼ teaspoon ground cinnamon
¼ cup unsalted butter, cold and cubed

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
In a large bowl, whisk together pumpkin puree, sugar, oil, eggs, milk, and vanilla until smooth.
Gently fold dry ingredients into the wet mixture until just combined. Do not overmix.
In a small bowl, combine topping ingredients and mix with fingers or a fork until crumbly.
Fill muffin cups about 2/3 full with batter, then sprinkle crumb topping over each muffin.
Bake for 20–22 minutes, or until a toothpick comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

Notes

These muffins freeze well. Swap in almond milk and coconut oil for a dairy-free version. For extra indulgence, drizzle cooled muffins with maple glaze.

Nutrition

Serving Size: 1 muffin
Calories: 280
Sugar: 22g
Sodium: 210mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Keywords: pumpkin crumble muffins, fall muffin recipe, pumpkin breakfast

Find it online: https://harmonymeal.com/pumpkin-crumble-muffins/