Enjoy this easy and perfectly spiced fall dessert recipe for breakfast, dessert or a snack. Pumpkin Crumb Muffins are delicious and made from scratch with a moist and soft muffin base topped with a cinnamon pecan crumb topping and a sweet vanilla glaze.
These pumpkin muffins just scream fall. They are so easy to make with basic pantry ingredients that you probably already have in your house right now.
Seriously, make them! They are super delicious and even though they are made from scratch, they will take little effort on your part.
They may be the best pumpkin muffins you’ve ever tried! The cinnamon pecan crumb topping and the pumpkin vanilla glaze elevates the taste so that each bite is like a little piece of heaven.
You’ll need to round up these ingredients to prepare this yummy fall muffin recipe.
Note: The full recipe card with measurements and instructions is at the end of this post.
- Granulated sugar
- Brown sugar
- Butter – I’ve made them with both salted and unsalted butter and liked both results.
- Eggs – Make sure they are at room temperature. Let them sit on the counter for about 30 minutes before you need to add the into the recipe.
- Pumpkin puree – Use canned pumpkin and NOT the pumpkin pie filling. If you use pumpkin pie filling, you will get a different texture in your muffin.
- Vanilla extract – Pure or artificial is fine. I have a recipe for homemade vanilla extract, too!
- All-purpose flour
- Baking soda
- Pumpkin pie spice – Use store-bought or make your own homemade pumpkin pie spice.
- Butter – Again, use salted or unsalted butter. Whatever you have on hand. You’ll need to chop it into cubes so make sure it’s not too soft.
- Brown sugar
- All-purpose flour
- Pecans – I buy pecan halves and chop them up.
Pumpkin Vanilla Icing
Optional, but highly recommended!
- Powdered sugar
- Heavy cream – If you are in Canada, look for a cream with high fat content like whipping cream or even table cream.
- Vanilla extract
- Pumpkin pie spice
How to Make
1. Preheat oven to 350F. Line muffin pan with cupcake liners.
2. In a large mixing bowl, cream together sugars, butter, eggs and vanilla extract. with a mixer for 2 minutes.
3. Fold in pumpkin puree and set bowl aside.
4. In a separate bowl, whisk together flour, baking soda, cinnamon, pumpkin spice and salt.
5. Add flour mixture to sugar mixture until well blended.
6. Pour batter into prepared muffin cups, filling each cup nearly full.
7. For the topping, in a bowl combine brown sugar, flour, pecans and cubed butter. Work in batter with a fork or pastry blender.
8. Sprinkle crumbled toppings over batter.
9. Bake muffins in a preheated oven for 27 to 30 minutes.
10. If making the glaze, mix all the ingredients in a bowl and store in the fridge until ready to use.
11. Let the muffins cool 10 minutes before drizzling glaze over top.
Helpful Kitchen Tools
These essential kitchen tools will help you prepare this recipe.
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- Don’t over mix. Be sure to not over mix the muffin batter or they muffins might be tough.
- Room temperature butter is key. Make sure your butter is at room temperature before you use in the muffin batter. Cold butter is a PAIN to mix with the mixer. Leave the butter sit on the counter for an hour before you start to make the recipe. Sally’s Baking Addiction has a great tip on how to soften butter quickly.
- No cupcake liners? Grease the muffin pan liberally with butter before adding the batter.
- Grab your cookie scoop. I use a cookie scoop to add the batter to the muffin pan. It’s easier to remove from the scoop and lets you measure the same amount of batter for each muffin.
- No pastry blender? Try using a fork to easily mix the crumble topping together.
- Cool the muffins. Leave the muffins cool for at least 10 minutes before drizzling the vanilla pumpkin glaze on top. This way, it won’t completely melt into the hot muffins. Trust me, it’s worth the wait!
Store the pumpkin muffins with crumb topping in an air tight container at room temperature or fridge for up to 3 days.
You can heat them up in the microwave if you want to soften them up a little before eating.
Can I add pecans to the muffin batter?
Yes, you can add pecans to the muffin batter. You know what else is yummy to add? Chocolate chips! Feel free to add your favorite mix-ins!
Can I freeze these muffins?
Yes, these pumpkin muffins freeze great for up to 2 months in a freezer bag.
When you want to eat them, thaw at room temperature for 12 hours or so. If you want to eat it right away, you can thaw in the microwave for 30 seconds on HIGH or until it’s defrosted.
Craving more pumpkin? I have you covered!
- Pumpkin Spice Creamer
- Pumpkin Pie Dip
- Pumpkin Bread Pudding
- Pumpkin Ribbon Bread
- Pumpkin Dump Cake
- Pumpkin Cinnamon Rolls
- Pumpkin Pie Smoothie
If you make the recipe, rate it on the recipe card below and tag me on Instagram and use #simplystacie. I like sharing the photos on my Instagram stories!
- 1 cup granulated sugar
- 1 cup brown sugar
- 3/4 cup butter, room temperature
- 2 eggs, room temperature
- 1 (15oz) can pumpkin puree (about 2 cups)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 1/2 teaspoon salt
- 4 tablespoons butter, cubed
- 1/2 cup brown sugar
- 1/2 cup all-purpose flour
- 1/2 cup pecans, chopped
- 1/2 teaspoon cinnamon
Pumpkin Vanilla Glaze
- 1/2 cup powdered sugar
- 2 tablespoons heavy cream
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon pumpkin spice
- Preheat oven to 350F. Line muffin pan with cupcake liners.
- In a large mixing bowl, cream together sugars, butter, eggs and vanilla extract. with a mixer for 2 minutes. Fold in pumpkin puree and set bowl aside.
- In a separate bowl, whisk together flour, baking soda, cinnamon, pumpkin spice and salt.
- Add flour mixture to sugar mixture until well blended.
- Pour batter into prepared muffin cups, filling each cup nearly full.
- For the topping, in a bowl combine brown sugar, flour, pecans and cubed butter. Work in batter with a fork or pastry blender.
- Sprinkle crumbled toppings over batter.
- Bake muffins in a preheated oven for 27 to 30 minutes.
- If making the glaze, mix all the ingredients in a bowl and store in the fridge until ready to use.
- Let the muffins cool 10 minutes before drizzling glaze over top.
Try to not over mix your batter or you could make the muffins tough.
The batter for these muffins will be thick.
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 383Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 60mgSodium: 353mgCarbohydrates: 56gFiber: 2gSugar: 36gProtein: 4g