These pumpkin muffins are made with a spice cake mix, canned pumpkin puree and topped with an irresistible crumb topping.
Fall is the perfect time to get in the kitchen and bake some seasonal treats and these muffins with crumb topping are one of my favorite! They're the perfect combination of Fall flavors and are delicious to serve for breakfast, snack time, or even dessert.
Check out all the other easy pumpkin dessert ideas for even more delicious recipes.
Who doesn't love fall? The leaves changing colors, the weather cooling down… and, of course, pumpkin everything. These delicious Pumpkin Crumb Muffins are the perfect way to enjoy all that autumn has to offer.
Made with a spice cake mix and canned pumpkin puree like my Pumpkin Bread Recipe, they're packed with flavor. And the best part? They're easy to make - just mix, bake, and enjoy.
The key to making these muffins extra moist and flavorful is to add sour cream to the batter. In addition, be sure to use canned pumpkin, not pumpkin pie filling.
The crumb topping is made with brown sugar, cinnamon, and butter, and it gives the muffins a delicious crunch. You can also add chocolate chips, raisins or nuts to the batter before baking.
Table of Contents
How to make Spice Cake Mix from a Yellow Cake Mix?
The recipe starts out with a box of spice cake mix but sometimes a spice cake mix can be hard to find in the grocery store around the holidays. You can make your own spice cake mix using a yellow cake simply by adding the following ingredients:
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon allspice or cloves
The best part about making a spice cake mix from a yellow cake mix is that you can control the amount of spices you add. So if you don't like the flavor of cloves, don't add as much or leave it out!
Is spice cake and carrot cake the same?
At first glance, it might seem like spice cake mix and carrot cake mix are the same thing. After all, they both contain spices like cinnamon and nutmeg. However, there are actually some key differences between the two.
For one thing, spice cake mix usually contains more ginger than carrot cake mix. In addition, carrot cake mix often has raisins or other dried fruits mixed in, while spice cake mix does not.
As a result, the two types of cake have different flavors and textures. The two cakes also have different textures; spice cake is denser and moister than carrot cake. While it is possible to use carrot cake mix to make a spice cake (and vice versa), the results will not be identical to using the correct mix.
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Make sure you print out the recipe below and save it for later!
- Box of Spice Cake Mix
- Pumpkin Puree
- Sour Cream
- Vegetable Oil
- Vanilla Extract
- Pumpkin Pie Spice
- Step 1: Preheat the oven to 350°F. Add the cake mix to a mixing bowl. Then add the eggs, sour cream, vegetable oil, vanilla extract and combine until smooth.
- Step 2: Add the pumpkin puree and mix until combined.
- Step 3: Use a cookie scoop to add the muffin batter to a paper liners inside a muffin pan.
- Step 4: Spray the liners first with non-stick baking spray so that the baked muffins do not stick.
- Step 5: Combine the ingredients for the crumb topping in a mixing bowl.
- Step 6: Spoon about 1 to 2 tablespoons of the crumb topping on top of each muffin.
- Bake for 20 to 25 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
- Allow the muffins to cool while you prepare the powdered sugar glaze.
- Drizzle on top of the muffins.
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💡 Substitutions and Variations
- Add chocolate chips, chopped walnuts, chopped pecans or raisins to the batter before baking.
- Sprinkle mini chocolate chips or chopped nuts on top of the baked muffins after you drizzle the powdered sugar on top.
- Store the muffins in an airtight container. You can keep them on the countertop, however, if your house is warm, they should be stored in the refrigerator for up to 5 days.
- You can also freeze the muffins in airtight containers or a freezer-safe storage bag for up to 3 months. Thaw in the refrigerator overnight.
- You can reheat the muffins in a preheated 350°F oven wrapped in aluminum foil until warmed through.
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For the Muffins:
- 1 box of Spice Cake Mix; do not follow the box directions.
- 1 can of pumpkin 15 ounce size
- 1 cup sour cream
- ¼ cup vegetable oil
- 3 eggs
- 1 teaspoon vanilla extract
For the Crumb Topping:
- ¼ cup all-purpose sugar
- ¼ cup light brown sugar
- ¾ cup flour
- 1 teaspoon pumpkin pie spice
- 6 tablespoons butter; melted
For the Powdered Sugar Glaze
- ½ cup powdered sugar
- ½ teaspoon ground cinnamon
- 2 teaspoons milk
For the Muffins:
- Preheat the oven to 350°F.
- Add the cake mix to a mixing bowl.
- Then add the can of pumpkin, sour cream, vegetable oil, eggs, vanilla and combine until smooth; using either an electric mixer or wooden spoon.
- Spoon into your muffin pans that have been sprayed with non-stick baking spray or you can use paper muffin cups.
- Set aside while you prepare the crumb topping.
For the Crumb Topping:
- Combine the Crumb Topping ingredients together in a bowl until it resembls crumbs.
- Add 1 - 2 tablespoons of the crumb topping to the top of each muffin.
- Bake for about 20 - 25 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
For the Glaze:
- Prepare the powdered sugar glaze by combining the ingredients together in a small bowl.
- Whisk until smooth and lump free.
- Drizzle the glaze over the tops of each muffin.
- I always spray my paper muffin/cupcake liners with non-stick cooking spray to make it easier for the muffins to be released.
- Depending on the size of your muffin/cupcake pans, this recipe should make 24 muffins.
- Store in an airtight container at room temperature for up to 4 days.
- Be sure to use pumpkin puree and not pumpkin pie filling.
Amount Per Serving: Calories: 198Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 195mgCarbohydrates: 29gFiber: 1gSugar: 16gProtein: 2g
The nutrition information is calculated automatically. I cannot guarantee its accuracy. If this data is important to you, please verify with your trusted nutrition calculator.
This recipe has been updated since it first appeared in 2012 with new photos, information and a new printable recipe card that includes nutritional information. I hope you enjoy the updates as much as I enjoyed working on them!