If fall had a flavor, it would be these pumpkin muffins. Soft, spiced, and topped with a buttery brown sugar crumble, then drizzled with sweet cinnamon icing, they’re like your favorite autumn sweater in muffin form—warm, comforting, and guaranteed to make you smile before you’ve even had your coffee.
These little beauties are perfect for slow Saturday mornings, quick weekday breakfasts, or as a special treat to drop off for a friend who needs a pick-me-up. The best part? They’re easy enough to whip up without a special occasion, but impressive enough to serve at a brunch spread or holiday table.
So, grab that can of pumpkin purée, preheat the oven, and let’s fill your kitchen with the scent of pure fall happiness.
Why You’ll Love These Pumpkin Muffins
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Soft & tender: Pumpkin purée keeps them moist.
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Irresistible topping: Buttery, crunchy brown sugar crumble on every bite.
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Pretty & delicious: That cinnamon icing drizzle is a showstopper.
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Perfect for sharing: Or not—your call!
Ingredients
For the Crumb Topping:
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3 tbsp granulated sugar
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⅓ cup packed brown sugar
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¾ tsp ground cinnamon
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Pinch of salt
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¾ cup all-purpose flour
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6 tbsp unsalted butter, melted
For the Muffins:
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1¾ cups all-purpose flour
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1½ tsp pumpkin pie spice
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1 tsp ground cinnamon
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½ tsp baking soda
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1 tsp baking powder
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¼ tsp salt
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2 large eggs
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1 cup granulated sugar
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½ cup canola or vegetable oil
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1¼ cups canned pumpkin purée
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1 tsp vanilla extract
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¼ cup apple juice or milk
For the Cinnamon Icing:
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½ cup powdered sugar
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Dash ground cinnamon
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2+ tsp milk
Step-by-Step Instructions
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Make the crumb topping: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, salt, and flour. Pour in melted butter and stir with a fork until crumbly. Set aside.
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Preheat the oven: Set to 350°F. Grease a 12-cup muffin tin or line with paper liners.
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Mix dry ingredients: In a large bowl, whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
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Mix wet ingredients: In another bowl, whisk eggs, sugar, oil, pumpkin purée, vanilla, and milk or juice until smooth.
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Combine: Gently fold wet ingredients into dry using a rubber spatula. Do not overmix.
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Fill and top: Divide batter evenly among muffin cups (about ¾ full). Sprinkle each with crumb topping.
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Bake: 18–22 minutes, until a toothpick in the center comes out clean. Cool in pan 10 minutes, then move to a wire rack.
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Drizzle icing: Whisk powdered sugar, cinnamon, and milk until smooth. Drizzle over cooled muffins.
Tips for the Best Muffins
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Don’t skip the crumble: It’s where the magic crunch happens.
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Measure flour carefully: Too much makes muffins dense. Spoon and level for best results.
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Use pumpkin pie spice: It’s the shortcut to that classic fall flavor.
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Cool before icing: Warm muffins will melt your drizzle into a sugary puddle.
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Double the batch: They freeze beautifully for quick grab-and-go breakfasts.
My Favorite Muffin Story
These muffins made their debut in my kitchen on a rainy October morning. My kids were still in pajamas, the coffee was brewing, and the smell of pumpkin spice had completely taken over the house. I set a plate of them on the table, thinking they’d last a couple of days.
Reader, they did not. Between my husband sneaking “just one more” and the kids asking if they could have them for lunch dessert, the whole dozen was gone before dinner. Now they’re our family’s unofficial signal that fall has arrived.
What to Serve with Pumpkin Muffins
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Coffee or chai latte: Warm spices meet warm mug—perfection.
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Greek yogurt: Balances sweetness and adds protein.
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Fruit salad: Bright, fresh contrast to the cozy muffin flavors.
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Apple cider: Because fall.
How to Store
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Room temp: Keep in an airtight container for up to 3 days.
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Fridge: Store up to 5 days for extra freshness.
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Freezer: Wrap individually and freeze for up to 3 months. Thaw at room temperature or microwave for 20 seconds before eating.
FAQs
Can I use fresh pumpkin instead of canned?
Yes, just roast, mash, and strain to remove excess water.
Can I skip the icing?
Sure, but the cinnamon icing takes these from great to unforgettable.
What if I don’t have pumpkin pie spice?
Mix cinnamon, nutmeg, ginger, and cloves for a quick homemade blend.
Can I make mini muffins?
Yes—bake for 10–12 minutes instead.
Final Thoughts
These pumpkin muffins are everything a fall breakfast recipe should be—moist, fluffy, topped with a brown sugar crumble, and finished with a sweet cinnamon icing drizzle. They’re cozy, shareable, and likely to disappear faster than you can say “pumpkin spice.”
Whether you bake them for a lazy Sunday morning or to brighten a weekday, one thing’s for sure—your kitchen will smell like autumn heaven.
Discover more delicious recipes by following me on Facebook and Pinterest.
Print
Pumpkin Muffins
- Total Time: 33–37 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Pumpkin Muffins with Brown Sugar Crumble and Cinnamon Icing are the ultimate fall breakfast treat—soft, moist, and warmly spiced with pumpkin pie spice and cinnamon. A buttery, crunchy brown sugar crumble tops each muffin, finished with a pretty drizzle of sweet cinnamon icing. Perfect for cozy mornings, holiday brunches, or as a make-ahead snack that freezes beautifully.
Ingredients
For the Crumb Topping:
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3 tbsp granulated sugar
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⅓ cup packed brown sugar
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¾ tsp ground cinnamon
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Pinch of salt
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¾ cup all-purpose flour
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6 tbsp unsalted butter, melted
For the Muffins:
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1¾ cups all-purpose flour
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1½ tsp pumpkin pie spice
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1 tsp ground cinnamon
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½ tsp baking soda
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1 tsp baking powder
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¼ tsp salt
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2 large eggs
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1 cup granulated sugar
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½ cup canola or vegetable oil
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1¼ cups canned pumpkin purée
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1 tsp vanilla extract
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¼ cup apple juice or milk
For the Cinnamon Icing:
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½ cup powdered sugar
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Dash ground cinnamon
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2+ tsp milk
Instructions
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Make crumb topping: In a medium bowl, combine granulated sugar, brown sugar, cinnamon, salt, and flour. Stir in melted butter with a fork until crumbly. Set aside.
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Preheat oven: Set to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
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Mix dry ingredients: In a large bowl, whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
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Mix wet ingredients: In another bowl, whisk eggs, sugar, oil, pumpkin purée, vanilla, and milk or juice until smooth.
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Combine batter: Gently fold wet mixture into dry ingredients until just combined. Avoid overmixing.
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Fill and top: Divide batter evenly among muffin cups (about ¾ full). Sprinkle crumb topping over each muffin.
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Bake: 18–22 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
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Add icing: Whisk powdered sugar, cinnamon, and milk until smooth. Drizzle over cooled muffins.
Notes
For the best texture, measure flour using the spoon-and-level method.
Pumpkin pie spice provides instant fall flavor; make your own blend if needed.
Muffins freeze well—wrap individually and thaw as needed.
Let muffins cool fully before icing to avoid melting the drizzle.
- Prep Time: 15 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast / Brunch
- Method: Baking
- Cuisine: American