Pumpkin Muffins with Crumb Topping and Cinnamon Glaze Recipe

If you’re searching for a cozy, fall-inspired treat, this Pumpkin Muffins with Crumb Topping and Cinnamon Glaze Recipe is going to be your new best friend. I love how these muffins come out tender and moist, packed with pumpkin flavor, and topped with that irresistible crumbly crunch and a touch of cinnamon sweetness. They’re perfect with your morning coffee or as an anytime snack when you want a little seasonal pick-me-up.

What makes this Pumpkin Muffins with Crumb Topping and Cinnamon Glaze Recipe stand out for me is the way the texture and flavors harmonize — the tender pumpkin muffin base, the buttery spice-laced crumb topping, and the simple cinnamon glaze drizzled on top. Trust me, they’re a joy to make and so satisfying to share, whether it’s a family brunch or a casual get-together with friends.

this …

Ingredients & Why They Work

I always appreciate when a recipe brings together pantry staples with just enough special touches — like pumpkin puree and pumpkin pie spice — that make these Pumpkin Muffins with Crumb Topping and Cinnamon Glaze Recipe totally delicious without fuss. Here’s what you need and why each ingredient counts for that perfect balance.

• Spice Cake Mix: It forms the flavorful base of the muffins and saves a ton of time compared to mixing spices from scratch.
• Pumpkin Puree: Adds moisture and that unmistakable fall flavor, plus natural sweetness and nutrients.
• Sour Cream: Keeps the muffins tender and prevents them from drying out — don’t skip it.
• Vegetable Oil: Adds richness without weighing down the muffins.
• Eggs: Essential for structure and that soft, cakey texture.
• Vanilla Extract: Enhances all the warm spices and pumpkin flavor.
• Granulated & Light Brown Sugar (for Crumb Topping): Adds sweetness and a slight caramel note from the brown sugar.
• Flour (for Crumb Topping): Creates that buttery, crumbly topping everyone loves.
• Pumpkin Pie Spice: Brings the perfect warm spice blend to the crumb topping.
• Butter (melted, for Crumb Topping): Binds the topping ingredients and helps create that perfect crumbly texture.
• Powdered Sugar & Ground Cinnamon (for Glaze): Make a quick, sweet cinnamon glaze that elevates the muffins with a pretty drizzle.
• Milk (for Glaze): Thins the glaze to just the right consistency without overpowering.

Tweak to Your Taste

I’ve had a lot of fun trying different variations with this Pumpkin Muffins with Crumb Topping and Cinnamon Glaze Recipe, and honestly, it’s pretty forgiving. Feel free to make it your own by adding mix-ins or adjusting sweetness levels to suit your family’s preferences.

• Add-Ins: I sometimes toss in a half cup of chopped pecans or walnuts for crunch, or a handful of chocolate chips for an indulgent twist.
• Spice Variation: For a more pronounced spice note, I increase the pumpkin pie spice in the crumb topping or add a pinch of ground cloves.
• Dairy-Free Option: You can swap the sour cream for a plant-based yogurt and use coconut oil instead of vegetable oil.
• Sweetness Level: If you prefer less sweet muffins, reduce the sugars slightly in the crumb topping and glaze without sacrificing flavor.

Step-by-Step: How I Make Pumpkin Muffins with Crumb Topping and Cinnamon Glaze Recipe

Step 1: Mix Up the Muffin Batter

First off, preheat your oven to 350°F — getting that warm environment ready means the muffins bake evenly. In a large bowl, dump in the spice cake mix, then add the canned pumpkin puree, sour cream, vegetable oil, eggs, and vanilla. I like using my electric mixer here to get a smooth, lump-free batter, but a sturdy wooden spoon works just as well if you want to keep things simple. Just make sure everything is fully combined but don’t overmix, or the muffins might get tough.

Step 2: Prep Your Muffin Pan

Spoon your batter into a muffin pan lined with paper cups, but here’s a trick I swear by: spray those liners with non-stick spray first so your muffins release easily — trust me, it’s game-changing. Depending on your pan size, this batter usually fills about 24 muffins nicely.

Step 3: Make the Crumb Topping

While your muffins are waiting, mix the sugars, flour, pumpkin pie spice, and melted butter in a bowl until it looks like coarse crumbs. Don’t overwork it; you want this topping crumbly to keep that great texture baked on top of your muffins. Sprinkle about a tablespoon or two over each muffin — this part makes these muffins so special.

Step 4: Bake and Check

Slide your muffin pan into the oven and bake for 20-25 minutes. I keep an eye out at the 20-minute mark and use a toothpick test to check for doneness — it should come out clean or with a few moist crumbs. Oven temps vary, so trust your instincts here.

Step 5: Whip Up the Cinnamon Glaze & Drizzle

While the muffins cool just enough to handle, whisk together powdered sugar, ground cinnamon, and milk until smooth and free of lumps. This glaze is super quick but adds that lovely finishing touch. Drizzle it over the slightly warm muffins so it gently seeps in for extra flavor without melting away completely.

How to Serve Pumpkin Muffins with Crumb Topping and Cinnamon Glaze Recipe

Garnishes

I usually keep it simple and let the cinnamon glaze do the talking, but a light dusting of more pumpkin pie spice or a sprinkle of chopped toasted pecans on top adds a nice touch if I’m serving guests. Sometimes, a touch of whipped cream or a smear of softened butter is divine brushed on a still-warm muffin too.

Side Dishes

These muffins are great on their own, but I often pair them with a hot cup of chai tea or spiced coffee for an ultimate fall vibe. If it’s breakfast time, a plate of scrambled eggs or a fresh fruit salad rounds out the meal perfectly.

Creative Ways to Present

For holiday brunches, I like arranging these muffins on a rustic wooden board with small bowls of extra glaze and chopped nuts for a DIY topping bar. Wrapping individual muffins in parchment paper tied with twine also makes them sweet, shareable gifts.

Make Ahead and Storage

Storing Leftovers

Once fully cooled, I store these pumpkin muffins in an airtight container at room temperature, and they stay fresh and soft for up to four days. I’ve found that keeping them away from direct light and heat really preserves that crumb topping texture.

Freezing

These muffins freeze beautifully! I wrap them individually in plastic wrap, then pop them in a freezer bag. When I want a quick snack, I just thaw one at room temp or gently warm it in the microwave for about 20 seconds.

Reheating

The best way I’ve found to reheat is a quick zap in the microwave covered loosely with a paper towel to keep moisture in. If you like a crispier crumb topping, I pop them in the toaster oven for a minute or two instead.

FAQs

Final Thoughts

I honestly return to this Pumpkin Muffins with Crumb Topping and Cinnamon Glaze Recipe every fall because it hits that sweet spot between easy and special. There’s something so comforting about that warm pumpkin flavor paired with a crumbly top and a cinnamon kiss of glaze. I hope you give it a try and enjoy making (and eating!) these as much as I do — they really do brighten up chilly mornings and cozy gatherings.

Print