Pumpkin Crumble Muffins
Homemade Pumpkin Crumble Muffins – Big, Bakery-Style, and Made from Scratch
There’s nothing quite like baking pumpkin muffins on a crisp fall morning—the scent of cinnamon, nutmeg, and clove filling your farmhouse kitchen while a fresh pot of coffee brews. 🍂
But here’s the thing—those big, coffee shop muffins we all love are often made with dough conditioners, stabilizers, and preservatives that take away from the simple goodness of real ingredients.
These homemade pumpkin crumb muffins give you that same bakery-style size and flavor—moist, fluffy, and spiced just right—without any of the chemicals. And the secret to making them look and taste like the ones from your favorite café? Use a large six-muffin pan and jumbo muffin liners. You can find the ones I use here!
Why Make Pumpkin Muffins from Scratch?
Baking from scratch is one of those small but powerful homestead moments. You know exactly what’s in your food, you can use ingredients you already have on hand, and your home fills with warmth that no store-bought mix could ever match.
Making your own pumpkin muffins means:
🍂 No dough conditioners or preservatives
🍂 Fresh, real pumpkin flavor (Click here for my tutorial on making your own!)
🍂 Big, fluffy muffins with a golden crumb topping
🍂 That cozy “made in my own farmhouse kitchen” feeling
Homemade Pumpkin Crumb Muffin Recipe
Ingredients
For the Muffins:
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 (15 oz) can pure pumpkin purée (about 1 ½ cups) — not pumpkin pie filling
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 cups all-purpose flour, sifted
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
For the Crumb (Streusel) Topping:
- ¼ cup flour
- ¼ cup sugar
- ¼ teaspoon ground cinnamon
- ¼ cup butter, melted
Directions
- Preheat your oven to 375°F and line a large six-muffin pan with jumbo muffin liners.
- In a large mixing bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth.
- Add in the eggs, pumpkin purée, and vanilla extract, whisking until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices.
- Combine the dry ingredients with the wet mixture and stir just until the flour disappears—don’t overmix!
- Fill each muffin liner nearly to the top of the pan for that big, bakery-style rise.
Make the Crumb Topping
- In a small bowl, stir together flour, sugar, and cinnamon.
- Pour in the melted butter and mix with a fork until the mixture becomes crumbly.
- Spoon the crumb mixture evenly over the tops of each muffin, pressing lightly so it sticks.
- Bake for 25–30 minutes for regular sized muffins and 35- 40 min for jumbo size, or until a toothpick inserted in the center comes out clean.
- Let cool slightly before serving—or enjoy warm with a cup of coffee or cider for the ultimate cozy fall treat. ☕️
Tips for Perfect Coffee Shop Muffins at Home
✨ Use a jumbo pan. A six-muffin pan gives that tall, domed top we all love. If you don’t have a jumbo pan you can use a 12 cup muffin pan and only fill every other cup, giving the tops room to rise and overflow a bit.
✨ Don’t skip the crumble. The streusel topping gives these muffins their bakery-style look and a sweet crunch. Alternately you can use large sugar crystals sprinkled over the top.
✨ Don’t overmix. Stir gently for a soft, tender crumb.
✨ Bake hot and fast. A higher temperature in the beginning helps them rise quickly and stay fluffy. Cook at 400 F for the first 5 min and then reduce to 375 F for the remaining cook time.
If you would like to use homemade pumpkin puree you can find my tutorial here!
Bakery Style Homemade Pumpkin Crumble Muffins
Ingredients
Method
- Preheat your oven to 400°F and line a large six-muffin pan with jumbo muffin liners or 12 regular sized muffins with liners
- In a large mixing bowl, whisk together granulated sugar, brown sugar, and vegetable oil until smooth.
- Add in the eggs, pumpkin purée, and vanilla extract, whisking until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and all the spices.
- Combine the dry ingredients with the wet mixture and stir just until the flour disappears—don’t overmix!
- Fill each muffin liner to the top of the edge of the pan for that big, bakery-style rise.
- In a small bowl, stir together flour, sugar, and cinnamon.
- Pour in the melted butter and mix with a fork until the mixture becomes crumbly.
- Spoon the crumb mixture evenly over the tops of each muffin, pressing lightly so it sticks.
- Bake at 400 F for the first 5 min, then reduce temperature to 375 F for the remainder of the cook time!
- Bake for 25–30 minutes for regular sized muffins and 35- 40 min for jumbo size, or until a toothpick inserted in the center comes out clean.
Notes
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Cozy from the First Bite
These homemade pumpkin crumb muffins are everything you love about fall—warm spices, tender crumb, and that perfect balance of sweetness and spice. They’re proof that you can skip the store-bought mixes and preservatives and still get that coffee shop magic right in your farmhouse kitchen.
So grab your jumbo muffin pan, a can (or jar) of pumpkin purée and make a batch of these cozy, from-scratch muffins. Once you taste them warm from the oven, you’ll never go back to store-bought again. 🍁🧡
