Pumpkin Crumble Muffins

October 08, 2022

Pumpkin Crumble Muffins

Crisp fall mornings are best enjoyed with a fall inspired breakfast! Pumpkin Crumble Muffins are the perfect breakfast treat.



Crumb topping:

  • 3 tablespoons granulated sugar 
  • ⅓ cup brown sugar, packed
  • ¾ teaspoon ground cinnamon
  • pinch of salt
  • ¾ cup all purpose flour
  • 6 tablespoons unsalted butter, melted


  • 1-¾ cups all purpose flour
  • 1-½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup vegetable oil
  • 1-¼ cups canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ¼ cup milk

Cinnamon icing:
  • ½ cup powdered sugar
  • dash of ground cinnamon
  • 2+ teaspoons milk

Recipe & Photos courtesy of Theresa Edgar


For the crumb topping:

  • In a medium bowl, combine sugars, cinnamon, salt, and flour. Add the melted butter and stir until combined.
  • Set aside.

For the muffins:

  • Preheat oven to 350°F.
  • Grease 12 cup muffin tin or line with paper liners. (You can also do 6 mammoth size muffins instead of 12 regular size muffins)
  • In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
  • In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and milk until combined.
  • Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
  • Divide the batter between muffin cups. Crumble the topping over the tops of each muffin.
  • Bake for approximately 20 minutes (30 minutes for mammoth muffins), until a toothpick inserted into the center of the muffins comes out clean.
  • Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.

For the icing:

  • Whisk all ingredients until smooth, increasing the milk 1 teaspoon at a time until you reach your desired consistency. Add more powdered sugar (to thicken) or more milk (to thin).
  • Use a small spoon to drizzle icing over the tops of the cooled muffins

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