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Pumpkin spice muffins stacked on a colling rack.
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4.86 from 7 votes

Pumpkin Spice Muffins With Crumble Topping

A delicious pumpkin muffin recipe . I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top!
Prep Time15 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Bread
Cuisine: American
Keyword: easy pumpkin muffins, healthy muffins, pumpkin muffins, the best pumpkin muffins
Servings: 18 muffins
Calories: 265kcal
Author: Polly Conner

Ingredients

Muffin Batter:

  • 1 1/2 cups whole wheat flour preferably white/gold whole wheat variety
  • 1 cup all-purpose flour preferably unbleached
  • 1/2 cup old fashioned rolled oats quick oats work fine, too
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 3 1/2 teaspoons cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1 (15-ounce) can pumpkin puree Each can is about 1 1/2 cups puree.
  • 1 cup sugar sub: coconut sugar for a healthier alternative
  • 2/3 cup avocado oil or melted coconut oil
  • 1/2 cup unsweetened applesauce
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Crumble Topping:

  • 1/2 cup light brown sugar
  • 4 tablespoons salted butter softened
  • 1/2 cup old fashioned rolled oats quick oats will work, too
  • 1/4 cup whole wheat flour

Instructions

  • Prep: Preheat oven to 350°F. Grease 18 muffin cups or line them with paper liners. 
  • Dry Ingredients: In a large mixing bowl, whisk together the flours, oats, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  • Wet Ingredients: In a small mixing bowl, whisk together the pumpkin puree, sugar, oil, applesauce, eggs, and vanilla extract.
  • Combine: Stir wet mixture into dry ingredients, just until combined (do not over mix).
  • For the Crumble Topping: In a small bowl, use a fork to combine the brown sugar and softened butter until smooth and creamy. Add in the oats and 2 tablespoons flour and stir until topping is crumbly.
  • Add Topping: Add a heaping 1/4 cup of batter into each muffin tin hole. Sprinkle each muffin with about 2 teaspoons crumble topping.
  • Bake: Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18-23 minutes (may take longer depending on your pan). To check for doneness, insert a tooth pick and if it comes out clean (except for a few crumbs) then muffins are done.

Notes

  • Recipe Update: We updated this recipe on 8/25/25 by doubling the crumble topping ingredients.
  • Ways to Make These Healthier:
    • Replace all the flour with white whole wheat flour if you want to make these 100% whole wheat. The white variety can replace all-purpose flour with very little textural differences, but the muffins do turn out a little darker.
    • Use coconut sugar instead of white sugar. It's lower on the glycemic index.
    • Cut the crumble topping in half (they are still yummy)!
  • I personally love using silicone muffin liners when I make muffin recipes. The muffins slide out of them so easily and they clean quickly in soapy water.
  • You can store these at room temperature, in the fridge, or freeze them. Use an airtight container and line them with paper towels to absorb moisture

Nutrition

Serving: 1muffin | Calories: 265kcal | Carbohydrates: 37g | Protein: 4g | Fat: 12g | Cholesterol: 34mg | Sodium: 276mg | Fiber: 3g | Sugar: 19g