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Easy Pumpkin Muffins Recipe with best crumb topping
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

The moist easy pumpkin muffins recipe with streusal topping has amazing fall flavors. With its crunchy and crumbly texture, the crumb topping or streusel topping is one of the best toppings available.

Yields: 12 Muffins

Course: Breakfast, Dessert, Snacks
Cuisine: American
Keyword: fall baking recipes, holiday baking recipes, libbys pumpkin puree recipes, libbys pumpkin recipes, muffin recipes, pumpkin streusal muffins, thanksgiving recipes
Servings: 12
For the Pumpkin Muffins
  • 1 and 3/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoons cinnamon powder
  • 1/2 teaspoon pumpkin spice (optional)
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 1/2 cup buttermilk (Refer notes for substitutes)
For Pumpkin Cinnamon Crumb Topping
  • 1/2 cup all Purpose flour
  • 1/8 cup sugar
  • 1/8 cup brown sugar
  • 1 teaspoon cinnamon powder
  • 3 tablespoons butter, melted
  • 1/2 cup pumpkin seeds
For Sugar Glaze
  • 1 cup confectioners sugar
  • 1 teaspoon maple syrup or vanilla extract
  • 1 tablespoons milk (May need pour to achieve a thick pourable consistency)
For Cinnamon Streusal Topping:
  1. Add all the ingredients into a bowl and mix well.

For the Muffins:
  1. Preheat the oven to 375 Degrees Fahrenheit / 190 Degrees Celsius. Line a muffin tin with paper liner or lightly grease.

  2. In a bowl, mix all-purpose flour + baking soda + cinnamon + pumpkin spice + salt and keep aside.

  3. In another bowl, add oil + sugar + brown sugar + pumpkin puree + egg + milk and combine well with a whisk.

  4. Add the wet ingredients to the flour mixture and fold gently.

  5. Spoon into a muffin pan and fill untill almost full.

  6. Cover the muffins with streusal topping and bake for 20 to 25 minutes or till a tooth pick inserted in the center of the muffin comes out clean.

  7. Let it stay in the muffin tin for 5 minutes and then transfer onto a wire rack to cool completely before you add the glaze.

For Pumpkin Glaze:
  1. Mix the confectioners sugar with maple syrup or vanilla. Add milk 1 tablespoon at a time till you achieve a thick but pourable consistency.

Recipe Notes

It would be a great idea to make these muffins in batches and freeze them for later use.

Wrap individual muffins in a plastic wrap and place them in an airtight container.

Simply defrost these frozen muffins in a microwave for about 20 to 30 seconds or until they are soft and moist again. You can also leave it in the refrigerator for couple of hours or on the kitchen counter for an hour or two.