Pumpkin Cardamom Crumb Muffins

These pumpkin muffins are everything you are looking for in a fall treat. The muffin is tender and moist with warm spices throughout. The topping is cardamom forward and adds texture to each bite. Not only are these muffins delicious, they come together in a couple quick steps. All you need are your hands, whisk, mixing bowl, and ingredients to have pumpkin crumb muffins in no time!

This pumpkin muffin recipe was created when we were thinking about other ways we could combine pumpkin into our favorite baked goods. Each thanksgiving, we make a cardamom crumble berry pie. The crumb topping on this pie is incredible. It’s filled with flavors from the brown sugar, cardamom, and butter. It’s tender, buttery, and cardamom forward. We absolutely love this topping. We of course feel the same way about pumpkin muffins, so why not combine the two? We’re happy to say these two are a match made in heaven. The topping pairs perfectly with the warmly spiced muffins bringing out even more flavor and sweetness. Without the topping these muffins are delicious, but adding the cardamom crumb makes them even more irresistible.

To make the muffins, simply combine all the dry ingredients into a bowl. In a separate bowl, combine all the wet ingredients until they are evenly combined. Slowly mix in all the dry ingredients until the batter is a smooth consistency. Add the batter into a lined muffin tin and set aside.

To make the topping, add the flour, cardamom, and sugars into a bowl. Cut the butter into cubes and scatter it into the flour mixture. Cutting it and scattering it will make it easier to mix and combine into crumbs. Once the butter is scattered, use your hands or a knife to combine into crumbs. This is a drier crumb so you can form it into small balls in the palm of your hand and let it crumble down back into the bowl to form the crumbs.


  1. Cardamom Crumb Topping: These pumpkin muffins are absolutely delicious on their own but the crumb topping puts them over the top for a bite that’s hard to beat. You can leave it off, but we promise you won’t regret this extra step.

  2. cardamom: Our spice of choice is cardamom for the crumb. You can use cinnamon or another spice if you don’t like cardamom but the muffins are packed with cinnamon so cardamom brings a balanced, unique flavor.

Yield: 12 muffins

PREP TIME 10 minutes | COOK TIME 35 minutes | TOTAL TIME 35 minutes


¾ cup flour

1 teaspoon cardamom (if you love a strong cardamom flavor double to 2 teaspoons)

3 tablespoons sugar

3 tablespoons brown sugar

⅓ cup butter


1 ⅔ cups flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

1 ½ tablespoons cinnamon

1 teaspoon nutmeg

¼ teaspoon cloves

½ teaspoon ginger

1 teaspoon cardamom

1 cup pumpkin puree

1 cup veggie oil

1 ⅓ cup sugar

½ teaspoon salt

3 eggs



  1. Mix flour, cardamom, and sugars

  2. Cut butter into cubes and add into dry mixture

  3. Mix together with your hands until the crumble starts to form into small clumps (mainly the size of peas). After it’s incorporated, form it into almost a ball and crumble apart. This works well to get nice crumbs.


  1. Preheat oven to 325

  2. Sift together dry ingredients in a bowl and set aside

  3. Mix together pumpkin, oil, sugar, salt, and eggs

  4. Slowly add in the flour mixture until just combined

  5. Transfer the batter to a lined muffin pan

  6. Add ~1 tablespoon crumble topping to each muffin

  7. Bake for around 25 minutes until tester comes out clean

Entertainer’s Note: These pumpkin crumb muffins are perfect for a fall brunch or breakfast. To serve them, we like to place them on a plate or basket with a towel inside to keep them from getting dry. It also keeps them warm and makes for a nice presentation!