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closeup of pumpkin crumb muffins on cutting board.
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Pumpkin Muffins with Crumb Topping

These pumpkin muffins are made with a spice cake mix, canned pumpkin puree and topped with an irresistible crumb topping.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: American
Keyword: Muffins, pumpkin
Servings: 24 muffins
Calories: 214kcal
Author: Lois

Equipment

Ingredients

For the Muffins:

  • 1 box Spice Cake Mix (do not follow the box directions.)
  • 15 ounce can pumpkin puree
  • 1 cup sour cream
  • ¼ cup vegetable oil
  • 3 eggs
  • 1 teaspoon vanilla extract

For the Crumb Topping:

  • ¼ cup granulated sugar
  • ¼ cup light brown sugar
  • ¾ cup flour
  • 1 teaspoon pumpkin pie spice
  • 6 tablespoons butter, melted

For the Glaze:

  • ½ cup powdered sugar
  • ½ teaspoon ground cinnamon
  • 2 teaspoons milk

Instructions

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 sugars, flour, pumpkin pie spice, and butter together in a bowl until it resembles 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.

Notes

  1. I always spray my paper muffin/cupcake liners with non-stick cooking spray to make it easier for the muffins to be released.
  2. Depending on the size of your muffin/cupcake pans, this recipe should make 24 muffins.
  3. Store in an airtight container at room temperature for up to 4 days.
  4. Be sure to use pumpkin puree and not pumpkin pie filling.

Nutrition

Serving: 1muffin | Calories: 214kcal | Carbohydrates: 28g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 177mg | Potassium: 139mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2936IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 2mg