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Pumpkin Crumb Cake Muffins

Total Time

Prep: 25. Bake: 25 min.


8 servings

These pumpkin crumb cake muffins just scream autumn to me. I love a rich, moist muffin that's topped with plenty of crumb topping. Honestly, the topping may be the best part. —Andrea Potischman, Menlo Park, California
Pumpkin Crumb Cake Muffins Recipe photo by Taste of Home


  • 1 cup all-purpose flour
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • Dash salt
  • 1 large egg, room temperature
  • 3/4 cup canned pumpkin
  • 1/2 cup coconut oil, melted
  • 1/4 cup sour cream
  • 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon brown sugar
  • 1/8 teaspoon ground cinnamon
  • 4-1/2 teaspoons butter or coconut oil, melted
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon 2% milk


  1. Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups.
  2. For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack.
  3. Combine glaze ingredients; drizzle over muffins. Serve warm.

Nutrition Facts

1 muffin: 342 calories, 19g fat (15g saturated fat), 31mg cholesterol, 131mg sodium, 43g carbohydrate (26g sugars, 1g fiber), 3g protein.

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