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Pumpkin Muffins with Crumble Topping

These Pumpkin Muffins with Crumble Topping is the best pumpkin dessert recipe. The crumb is like those found in a fancy pastry shop. Impress your family and friends with this moist pumpkin delight.
Course Dessert
Cuisine American
Keyword Apple Dessert, Apple Recipe, Baking, Muffins, pumpkin, Pumpkin Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Servings 26 muffins
Calories 396kcal


Pumpkin Bread

  • 15 ounces Can Pumpkin Puree 1 (15 ounce) can of pumpkin puree
  • 4 eggs
  • 1 cup vegetable oil
  • cup water
  • 3 cup granulated sugar
  • cup flour
  • 2 tsp baking soda
  • tsp salt
  • tsp ground cinnamon
  • tsp ground nutmeg
  • ¾ tsp ground cloves
  • ¾ tsp ground ginger

Crumb Topping

  • cup granulated sugar
  • cup brown sugar
  • 2 tsp ground cinnamon
  • ½ tsp salt
  • 1 cup butter melted
  • 3 cup flour


Preheat oven to 350°

    Crumble Topping

    • Melt butter over stovetop or microwave.
    • Combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter then add flour. Stir until moist.
    • Pour crumbs onto parchment paper.


    • Make tulip parchment paper liners. Please watch the video on how to make the liners.
    • In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
    • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
    • Stir the dry ingredients into the pumpkin mixture until just blended.
    • Pour equal amounts of the dough in each muffin liner. I filled the liners to ¾ full and the batter almost reached the top of the tin.
    • Top each muffin with crumble. Note that you will have lots of crumble left. Don't panic since you will use this for a second topping while the muffins are baking.
    • Bake muffins for 25 minutes. Check muffins at this point. You'll notice that the dough has spread and there are bare spots. Place more crumble on each muffin so that each muffin is full of the topping.
    • Bake muffins another 25 minutes.
    • Remove from oven and allow muffins to cool on a baking rack. After 5 minutes remove the muffins with liners onto the rack.


    Serving: 26servings | Calories: 396kcal | Carbohydrates: 59g | Protein: 4g | Fat: 17g | Saturated Fat: 12g | Cholesterol: 44mg | Sodium: 351mg | Potassium: 86mg | Fiber: 2g | Sugar: 34g | Vitamin A: 2800IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 2mg