Pumpkin Crumble Muffins
These pumpkin crumble muffins are the perfect easy fall baking recipe. Made with pumpkin purée, warm pumpkin pie spice, and a buttery oat crumble topping, these muffins are soft, fluffy, and full of cozy pumpkin flavor. The best part? This recipe makes just 6 muffins, making it perfect when you want a small batch of pumpkin muffins without having a dozen sitting on your counter.
With simple ingredients and a quick prep time, these pumpkin muffins are perfect for breakfast, an afternoon snack, or a cozy fall dessert. And if you're baking for a crowd, simply double the recipe to make 12 muffins!
Why You'll Love These Pumpkin Crumble Muffins
There are so many reasons to add these muffins to your fall baking list:
Small-batch recipe: Makes 6 muffins, so you don't need to make an entire dozen.
Easy to make: You only need a handful of basic ingredients.
Full of pumpkin flavor: Pumpkin purée and pumpkin pie spice give these muffins that classic fall flavor.
Buttery crumble topping: The oat crumble adds a delicious crunchy, slightly sweet topping to every bite.
Perfect for fall: These are ideal for breakfast, brunch, snacking, or serving alongside a warm cup of coffee.
Easy to double: Need more? Double the ingredients to make 12 muffins.
Ingredients You'll Need
For the Pumpkin Muffins
Butter: Use unsalted butter that has been softened or melted. Butter gives the muffins a rich, tender texture.
Sugar: Granulated sugar adds sweetness while helping create soft muffins.
Pumpkin purée: Use plain canned pumpkin purée, not pumpkin pie filling. Pumpkin adds moisture and gives the muffins their signature flavor and color.
Milk: A little milk helps create a soft, tender muffin batter.
Baking powder: Baking powder helps the muffins rise and gives them a light, fluffy texture.
Pumpkin pie spice: This is where all that cozy fall flavor comes from. If you love a stronger spice flavor, you can add a little extra.
All-purpose flour: Regular all-purpose flour works perfectly for these muffins.
For the Crumble Topping
Butter: Softened butter helps the crumble ingredients stick together and creates a buttery, crisp topping.
Sugar: Adds sweetness and helps the crumble turn golden as it bakes.
Rolled oats: Oats give the topping texture and a delicious slightly chewy crunch.
All-purpose flour: Helps bind the crumble together.
Cinnamon: This is optional, but I highly recommend adding it for even more warm fall flavor.
How to Make Pumpkin Crumble Muffins
1. Prepare the oven and muffin pan
Preheat your oven to 350°F. Line a muffin pan with 6 muffin liners or lightly grease 6 muffin cups.
2. Make the pumpkin muffin batter
In a mixing bowl, combine the butter and sugar. Add the pumpkin purée and milk and mix until combined.
Add the baking powder, pumpkin pie spice, and flour. Stir until the ingredients are just combined. Be careful not to overmix the batter, as this can make the muffins dense instead of soft and fluffy.
3. Make the crumble topping
In a separate bowl, combine the softened butter, sugar, rolled oats, flour, and optional cinnamon.
Use a fork or your fingers to mix everything together until you have a crumbly mixture with small clumps throughout.
4. Fill the muffin pan
Divide the pumpkin batter evenly between 6 muffin cups. Sprinkle the crumble topping generously over each muffin.
Don't be afraid to pile the crumble on top—the topping is one of the best parts!
5. Bake
Bake the muffins at 350°F for approximately 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
Tips for the Best Pumpkin Muffins
Don't overmix the batter. Once the flour is incorporated, stop mixing. Overmixing can result in dense, chewy muffins.
Use pumpkin purée, not pumpkin pie filling. Pumpkin pie filling already contains added sugar and spices, which can change the flavor and texture of the recipe.
Don't skip the crumble. The buttery oat topping adds texture and makes these muffins feel more like a bakery-style treat.
Measure your flour correctly. For the most consistent results, spoon flour into your measuring cup and level it off rather than scooping directly from the flour bag.
Watch the muffins toward the end of baking. Oven temperatures can vary, so start checking around 18 minutes.
Can I Double This Recipe?
Absolutely! This recipe makes 6 muffins, but it's easy to double when you need a full batch.
Simply double every ingredient and divide the batter between 12 muffin cups. The baking time should be similar, but start checking the muffins around 18 minutes and bake until a toothpick comes out clean.
How to Store Pumpkin Crumble Muffins
Store leftover muffins in an airtight container at room temperature for up to 3 days.
For longer storage, you can refrigerate the muffins for up to about 1 week. Keep them in an airtight container to prevent them from drying out.
To enjoy a warm muffin, microwave it for a few seconds before serving.
Can You Freeze Pumpkin Muffins?
Yes! These pumpkin crumble muffins freeze well.
Allow the muffins to cool completely, then place them in a freezer-safe bag or airtight container. Freeze for up to 3 months.
When you're ready to eat one, let it thaw at room temperature or warm it gently in the microwave.
What to Serve With Pumpkin Crumble Muffins
These muffins are delicious on their own, but they're especially good alongside:
Hot coffee
Pumpkin spice lattes
Chai tea
Apple cider
Greek yogurt
Fresh fruit
A drizzle of honey
They're also a great addition to a fall brunch spread.
More Pumpkin Recipes to Try
If you're in your pumpkin-baking era, you might also love:
Recipe FAQ
Can I use fresh pumpkin instead of canned pumpkin?
Yes, you can use homemade pumpkin purée. Just make sure it has a similar thick consistency to canned pumpkin purée. If your homemade pumpkin is particularly watery, you may need to strain off some excess liquid.
Can I make these muffins dairy-free?
Yes. Substitute the butter with your favorite dairy-free butter alternative and use a dairy-free milk such as almond, oat, or soy milk.
Can I add chocolate chips?
Absolutely! Chocolate chips would be delicious in these pumpkin muffins. Try adding about ¼ cup of chocolate chips to the batter for a pumpkin-chocolate combination.
Can I make these into 12 muffins?
Yes! Simply double the entire recipe to make 12 muffins.
Small-Batch Pumpkin Crumble Muffins Recipe
Prep Time: 10 minutes
Cook Time: 18–22 minutes
Total Time: 28–32 minutes
Servings: 6 muffinsIngredients
Muffins
3 tablespoons butter
⅓ cup granulated sugar
½ cup pumpkin purée
¼ cup milk
2 teaspoons baking powder
2 teaspoons pumpkin pie spice
⅔ cup all-purpose flour
Crumble Topping
¼ cup softened butter
¼ cup granulated sugar
½ cup rolled oats
¼ cup all-purpose flour
1 teaspoon cinnamon, optional
Instructions
Preheat oven to 350°F and line a muffin pan with 6 muffin liners.
In a bowl, mix together the butter and sugar.
Add the pumpkin purée and milk and mix until combined.
Add the baking powder, pumpkin pie spice, and flour. Mix until just combined.
In a separate bowl, combine the softened butter, sugar, oats, flour, and cinnamon. Mix until crumbly.
Divide the muffin batter evenly between the 6 muffin cups.
Generously sprinkle the crumble topping over each muffin.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let cool for a few minutes before serving.
Pro Tip: For an extra bakery-style look, add a little more crumble topping to the muffins before baking. The buttery oat topping gets golden and crisp while the pumpkin muffins stay soft and moist underneath.
optional: top with a powdered sugar glaze. about ¾ cup powdered sugar and 2-4 tablespoons milk. Be sure the muffins are cooled before adding the glaze
