There’s just something about pumpkin season that makes the kitchen feel extra cozy. The smell of warm spices drifting from the oven, the golden crumble topping turning crisp, and the soft, fluffy muffins baking to perfection it’s pure comfort. These Pumpkin Crumble Muffins are everything you love about fall wrapped up in one bite. The base is tender and lightly sweetened with coconut sugar, balanced with rich pumpkin and a sprinkle of chocolate chips for a little extra indulgence. Then comes the real magic: a buttery oat crumble that bakes into a crunchy, golden crown on top.
Whether you enjoy them with your morning coffee, pack them in lunchboxes, or serve them fresh from the oven at a fall get-together, these muffins are sure to be a seasonal favorite. Simple to make and full of cozy flavor, they’re the perfect treat to celebrate autumn’s best ingredient pumpkin.
My Favorite Brands to Use in This Recipe:
- Organic Coconut Sugar – It’s less processed than refined white sugar and retains more nutrients from the coconut palm. It has a rich, caramel-like flavor that adds depth to baked goods without overpowering them. Plus, it has a lower glycemic index than regular sugar, which means it’s less likely to cause blood sugar spikes. Sourced from organic farms, it’s a cleaner, more nourishing option I feel good about using in my kitchen.
- Wholesome Organic Powdered Confectioners Sugar – Made from organic cane sugar, meaning it’s grown without synthetic pesticides, herbicides, or harmful chemicals. It is certified Non-GMO, ensuring that no genetically modified ingredients are used and free from artificial preservatives, colors, and flavors. Unlike many conventional powdered sugars that use cornstarch as an anti-caking agent, Wholesome uses organic tapioca starch.
- Organic One Degree Rolled Oats: Sprouted and glyphosate-free, these oats provide essential nutrients and are easier to digest than conventional oats.
- Enjoy Life Chocolate Chips: Dairy-free, soy-free, and made with minimal ingredients, these chocolate chips are a great allergy-friendly and clean-label option.
Pumpkin Crumble Muffins
Ingredients
For the Muffins (Makes 12)
- 6 tbsp Butter
- 2/3 cup Coconut Sugar
- 1 cup Pumpkin Puree
- 1/2 cup Milk
- 4 tsp Baking Powder
- 4 tsp Pumpkin Pie Spice
- 1 1/3 cup Flour
- Chocolate Chips
For the Crumble:
- 1/2 cup Butter (softened)
- 1/2 cup Coconut Sugar
- 1 cup Rolled Oats
- 1/2 cup Flour
- 2 tsp Cinnamon
Instructions
- Preheat the oven to 350°F. Line a muffin pan with paper liners or lightly coat with cooking spray.
- Melt 6 tablespoons of butter in a small bowl, then pour it into a larger mixing bowl.
- Add 2/3 cup sugar, 1 cup pumpkin puree, and 1/2 cup milk. Mix until smooth.
- Stir in 4 teaspoons baking powder, 4 teaspoons pumpkin pie spice, and 1 and 1/3 cup flour. Mix until just combined into a batter. Add in chocolate chips as well.
- Divide the batter evenly into the prepared muffin pan.
- In another bowl, combine 1:2 cup softened butter 1/2 cup coconut sugar. Mix well, then stir in 1 cup oats, 1/2 cup flour, and 2 teaspoon cinnamon (if using) until a crumbly topping forms.
- Sprinkle the crumble evenly over each muffin.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- (Optional) For a simple glaze, whisk together 1 cup powdered sugar with 2–4 tablespoons nondairy milk until it reaches your preferred consistency. Drizzle over the cooled muffins.
- Allow muffins to cool completely before serving.