Pumpkin Spice Muffins with Crumb Topping

Yield: 12 Muffins
Total Time:
1 hr
This recipe is a muffin adaptation of our Pumpkin Spice Coffee Cake recipe. Baking times, temperature, and ingredient quantities have been adapted to better suit a muffin. As with the coffee cake recipe, feel free to substitute your favorite nut for the pecans, or even omit the nuts all together if needed. 
Also, we used dried cherries for the fruit, but you can use whatever dried fruit you like or have on hand. We'll macerate or soak the dried cherries in a bit of coffee liqueur for extra flavor, but if you prefer you can always just soak the dried fruit in hot water for 10-20 minutes to rehydrate them enough so when the muffins bake the dried fruit is a bit more tender and not tough and chewy.


For the topping:

  • 1/4 cup Flour (30g)
  • 1/4 cup Brown Sugar (55g)
  • teaspoon  ground Cinnamon
  • 1/2 teaspoon ground Ginger powder
  • Pinch kosher salt or sea Salt
  • 1/4 cup cold unsalted Butter (57g), cut into small chunks
  • 1/2 cup finely chopped Pecans (@100g)  (or whichever nuts you prefer)

For the batter:

  • 1 cup  dried fruit (raisins, dried cherries, cranberries, etc...)
  • Coffee Liqueur or dark Rum (optional), enough to cover the dried fruit
  • 1 1/2  cups All-Purpose Flour (200g)
  • teaspoon Baking Powder
  • 1/4 teaspoon Baking Soda
  • 1 1/2 teaspoons ground Cinnamon
  • 1/2 teaspoon ground Clove
  • 2 teaspoons fresh grated Ginger , or 1 teaspoon ground dried ginger
  • 1/4 teaspoon freshly grated Nutmeg
  • 1/2 teaspoon kosher or sea Salt
  • 1/2 cup unsalted Butter (113g or one stick), softened
  • 1 1/2 cups Brown Sugar (330g)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup Pumpkin Puree (180ml)
  • 1/2 cup Sour Cream or Greek Yogurt (120ml)


  1. Preheat oven to 400°F. Grease the muffin tin cups or line with paper muffin liners. If macerating the dried fruit, soak them in coffee liqueur for at least 20 minutes, pressing down the dried fruit occasionally to make sure the top ones get soaked, too.

  2. Make the topping: In a bowl combine the flour, brown sugar, cinnamon, ginger,  and salt. Pinch in the butter, or use a pastry cutter, until it looks like coarse crumbs. Mix in the chopped nuts, and then refrigerate topping until ready to top the muffins.

  3. Make the batter: In a bowl, whisk or sift together the flour, baking powder, baking soda, cinnamon, clove, ginger, nutmeg, and salt. Set aside.
  4. Beat the butter and brown sugar on medium-high until light and fluffy. Beat in the eggs. Stir in the vanilla extract, pumpkin puree, and sour cream or greek yogurt. Drain the dried fruit from the liqueur and stir them into the batter.

  5. Stir in the flour mixture until just combined. Divide the batter between the prepared muffin tins (a large cookie scoop makes this task quick and easy). Sprinkle the topping over the batter. 
  6. Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the middle of the muffins. Allow to cool, then remove from pan. Serve warm or at room temperature.

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