pumpkin spice crumb muffins

Pumpkin spice crumb muffins make a delicious fall treat!

When it comes to crumb muffins, I’m firmly in the more crumbs, the merrier camp. These pumpkin spice crumb muffins are exactly the right ratio to me – perfectly spiced pumpkin muffins, piled high with buttery golden crumbs. Look no further than this recipe for fall breakfast heaven!

Pumpkin Spice Crumb Muffins

Featuring a golden crumb topping and soft and tender crumb, these bakery style muffins remind me of pumpkin coffee cake. Sweetly spiced with cinnamon, ginger, nutmeg, and cloves, it’s easy to see why these muffins are irresistible down to the last crumb.

Pumpkin Spice Crumb Muffins

The Best Pumpkin Spice Muffins

Golden crumb topping – A simply irresistible crumble topping made with sugar, light brown sugar, rolled oats, flour, cinnamon, and butter!

Warming spices – My favorite blend of cinnamon, cloves, ginger, and nutmeg gives these muffins plenty of pumpkin spice flavor.

Tender muffins – Pure pumpkin, a splash of milk, and melted coconut oil makes these muffins soft and tender.

Perfect muffin tops – Bake the muffins at 425°F for 5 minutes, then reduce the heat to 350°F and continue baking until the muffins are golden. This quick burst of heat creates bakery-style muffin tops!

Pumpkin Spice Crumb Muffins

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Pumpkin Spice Crumb Muffins

Pumpkin Spice Crumb Muffins

  • Author: Laura | Tutti Dolci
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American


The BEST pumpkin spice crumb muffins with a golden crumble topping!


Crumb Topping

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/3 cup rolled oats
  • 1/3 cup flour
  • 1/4 tsp cinnamon
  • pinch of salt
  • 3 Tbsp unsalted butter, melted


  • 1/2 cup rolled oats
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 1/4 cups pure pumpkin
  • 1/2 cup milk, at room temperature
  • 2 large eggs, lightly beaten
  • 1/4 cup coconut oil, melted and slightly cooled (or vegetable oil)
  • 1 tsp vanilla extract


  1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the crumb topping, combine sugars, rolled oats, flour, cinnamon, and salt in a small bowl; add melted butter and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  2. Whisk together rolled oats, flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Make a well in the center of the mixture. Combine pumpkin, milk, eggs, coconut oil, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.
  3. Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping.
  4. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 13 to 15 minutes (for a total baking time of 18 to 20 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
  5. Store leftover muffins in an airtight container at room temperature, or wrap well in plastic wrap and place in a freezer-safe container to freeze.


The equipment section above contains affiliate links to products I use and love!

Freeze Muffins: Let muffins cool completely. Once cool, wrap muffins individually in plastic wrap and place in a freezer-safe container to freeze up to 2 months.

Keywords: Pumpkin, Pumpkin Spice, Crumb Topping, Muffin, Breakfast

Pumpkin Spice Crumb Muffins

More pumpkin recipes you’ll love:

Pumpkin Spice Streusel Bread
Pumpkin Roll
Pumpkin Cinnamon Rolls
Brown Butter Pumpkin Spice Cakes

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  1. perfect morning treats Laura! Love the gorgeous crumb on the top! and ofcourse I love the spice use in the muffins! am all about the spices 😀

  2. Made these muffins and they came out perfect! The crumb topping and the muffin are delicious. Highly recommend!

    1. Hi Billie, do you want to replace the oats in the crumb topping, the muffin batter, or both? In the crumb topping, you can substitute 1/3 cup chopped pecans (or other nut) for the oats or omit the oats and use a total of 1/2 cup flour. In the muffin batter, you can omit the oats and use a total of 1 3/4 cups flour. Hope that helps! 🙂