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Costco Copycat Crumb Pumpkin Muffins

177 Reviews

A sweetly soft pumpkin muffin full of just enough spice and a delicious streusel crumb all over the top. It’s a Costco Copycat Crumb Pumpkin Muffins kind of day!

a jumbo pumpkin streusel muffin with a sprinkle of powdered sugar

Every year as we approach the end of summer I RESIST! 

I don’t want to have the warmth end and the cold take over. 

There’s nothing but schedules and busy days for school, I want the pool with my kids! 

But then it happens, the air turns a little crisp and the wind picks up the leaves on the trees, blowing them down the street in that tumble, bumble way. 

And I’m in. 

I Love Fall! 

Bring on the sweaters, the pumpkin and apple everything and of course, sweaters forever.

One of my absolute favorite things about fall is that Costco busts out its Pumpkin Crumb Muffins. HECK YES!!!

They are the most soft, tender crumbed muffins and that simple streusel topping is totally craveable. 

This year I decided that I didn’t have time to make a run down to Costco, not to mention I didn’t trust myself to not buy one of every single kind of muffin. 

So what’s a girl to do? Create her own Crumb Pumpkin Muffins recipe, of course!

Costco Copycat Crumb Pumpkin Muffins

The Costco muffins are ginormous, even a Jumbo muffin pan like we used here won’t be as big as their muffins, but they will still be awesome. 

It’s a soft and fluffy pumpkin muffin topped off with a cinnamon streusel and a dusting of cinnamon powdered sugar. 

How to Make Easy Pumpkin Muffins

  1. Prepare the dry ingredients in a bowl by whisking them together until well incorporated. 
  2. In another bowl, whisk together the wet ingredients except the pumpkin. 
  3. Add the wet and dry ingredients together as well as the canned pumpkin. 
  4. Gently fold everything together
  5. Fill the muffin tin 2/3 full and set aside for 15 minutes to allow the leavening agents to activate. 
  6. Add streusel on top and bake. 

a jumbo pumpkin streusel muffin with a sprinkle of powdered sugar


How to Make Costco Muffins

To make these Costco Muffins you’ll want to  use a Jumbo Muffin Tin and add a streusel on top. 

  1. In a bowl combine the streusel ingredients until well incorporated. 
  2. Squeeze the crumble together in your hand so it makes multiple clumps. 
  3. Break pieces of the streusel off onto each muffin. 
  4. Bake for 20-30 minutes or until the top springs back when tapped. 
  5. Allow the muffins to totally cool then sprinkle with a mixture of powdered sugar and a little cinnamon.

How Long to Bake Pumpkin Muffins

Bake your pumpkin muffins for 16-20 minutes if they are regular muffins or up to 30 minutes for jumbo muffins. 

a jumbo pumpkin streusel muffin with a sprinkle of powdered sugar


How to Store Pumpkin Muffins

Store pumpkin muffins in a large sealed container or large freezer bags. 

One of the secrets to those soft pumpkin muffins is that they quickly get wrapped in plastic wrap which locks in the moisture. You’ll find your tops on your muffins aren’t as soft until after they’ve been stored. 

How Bad are Costco Muffins?

I laughed so hard when researching Costco muffins. One of the most asked questions is, “How bad are Costco muffins?”

BAHAHAHA! We all know that Costco muffins have got to be straight up cupcakes without frosting. I’m serious. I swear that they are. 

What is Streusel Topping

streusel topping creates a sweet and crumbly texture that sits on top of a baked good.

The recipe contains very few ingredients:

  • flour
  • sugar
  • butter
  • spices 

And you could also add chopped nuts if desired. 

a jumbo pumpkin streusel muffin with a sprinkle of powdered sugar

How to Make Streusel Topping for Muffins

The key to making a good streusel is butter. 

Start off with your dry ingredients in a bowl which should be flour, brown sugar or a combination of white and brown and some spices like cinnamon and nutmeg. 

Add in butter and cut it into the flour mixture until crumbly. 

Cold butter isn’t preferred in this case as we want everything to stick together so go with very soft or melted butter.

How to Make Streusel Topping More Crumbly

If you want a very crumbly streusel, which we all do, the secret is in your grip. 

Squeeze the streusel right in the bowl so that you create multiple clumps in the bowl. When you’re ready to use the crumble just break it up over the muffins.

When to Add Streusel Topping

Make sure you add the streusel topping right before the muffins go into the oven so that it doesn’t sink down into the batter. 

a jumbo pumpkin streusel muffin with a sprinkle of powdered sugar

Can Costco Muffins Be Frozen?

Costco muffins hold up exceptionally well in the freezer. In fact, it’s what most people do as one muffin can easily feed two people so there is often a muffin or two left over. 

a jumbo pumpkin streusel muffin with a sprinkle of powdered sugar


Can You Freeze Pumpkin Muffins

You can freeze pumpkin muffins by placing in large freezer bags, gently pressing out the air and sealing it shut. 

Freeze muffins for up to 4-5 weeks. Defrost on the counter and warm in the microwave if you want them extra delicious after freezing. 

More Delicious Muffin Recipes!



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Pumpkin Crumb Muffins

3.75 from 177 votes
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 9
Every time I go to Costco I drool over their muffins. This time I created my own pumpkin crumb muffins


  • 2 Cups Flour
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Salt
  • 2 Teaspoons Cinnamon
  • 1 1/2 Teaspoons Pumpkin Pie Spice
  • 1/4 Cup Sour Cream
  • 1/3 Cup Canola Oil
  • 1/4 Cup Buttermilk
  • 1/4 Cup Dark Brown Sugar
  • 3/4 Cup Sugar
  • 2 Large Eggs
  • 1 1/3 Cups Canned Pumpkin not pumpkin pie filling

Crumb Topping

  • 1/2 Cup Flour
  • 1/4 Cup Sugar
  • 5 Tablespoons Brown Sugar
  • 1 Teaspoon Cinnamon
  • 6 Tablespoons Butter melted
  • Powdered Sugar for garnish


  • Preheat the oven to 350 degrees.
  • Spray a Jumbo Muffin Pan with nonstick spray.
  • In a large bowl, whisk together the flour, baking soda, spices and salt. Set aside.
  • In another bowl, whisk together the oil, sour cream, buttermilk and sugars. Add in the eggs and whisk again, but be sure to not over mix.
  • Dump the dry ingredients, and pumpkin on the wet ingredients and switching to a rubber spatula or wooden spoon, gently fold the ingredients together just until a few streaks of flour remain.
  • Fill jumbo cupcake liners in a jumbo pan 2/3 full of batter. Or use a regular muffin tin.
  • Sprinkle the crumb mixture all over the top of the muffins.
  • Bake for 23-28 minutes and then remove from the oven to cool completely.
  • Sprinkle the tops with powdered sugar and serve.

crumb mixture

  • Stir together the crumb mixture in a small bowl and set aside.


You can use a regular muffin pan and bake for 16-20 minutes.
Muffins can be frozen for up to 3 months.
Nutrition Facts
Pumpkin Crumb Muffins
Amount Per Serving (1 muffin)
Calories 447 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 7g44%
Cholesterol 60mg20%
Sodium 350mg15%
Potassium 160mg5%
Carbohydrates 66g22%
Fiber 2g8%
Sugar 36g40%
Protein 6g12%
Vitamin A 5986IU120%
Vitamin C 2mg2%
Calcium 56mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

a jumbo pumpkin streusel muffin with a sprinkle of powdered sugar

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About the authors

carrian feik cheney oh sweet basil

Cade and Carrian have three children and love to spend time together whether it’s vacationing or snuggled up on the couch for a good movie.

And this family especially loves to eat.

They love everything from the keep you fit and healthy to the get out your sweat pants indulgent and everything in between.

But most of all, they love the memories made, shared and treasured and it’s all thanks to a meal shared together with loved ones.

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Recipe Rating


  • These came out dense and I would have liked them to be a little sweeter. Also, when I mixed the topping with melted butter it was more like cinnamon roll filling. I threw it out and did it again with softened butter and the result was exactly like the picture.

    • Reply
    • Thank you so much for the feedback!

      • Reply
  • Will one can of pumpkin be enough for 1 1/3 cups?

    • Reply
    • Hi Elykin! Yes, one 15oz can of pumpkin will be enough.

      • Reply
  • I made these and entered them in our local county fair. They won a blue ribbon and Judges Choice award! Delicious!

    • Reply
    • Yesssssss! That’s amazing! Well done, Mary!

      • Reply
  • What do you mean, one muffin can feed two people! Say it isn’t so as I have been happily wolfing down a whole one myself! I have been blaming that little muffin top I have on over consumption of broccoli! I should have known, its called a muffin top for a reason. Seriously, love your recipe for these muffins! (I plan to continue my over consumption of these wonderful fall blessings at my current rate. ) I guess I better hold the broccolli for awhile……just in case.

    • Reply
    • Bahahaha! You’ve made my day Sheree!! Thank you so much for the support! I definitely put down a whole muffin every time!

      • Reply
  • Followed recipe but omitted the powdered sugar at the end. The muffins were very moist, not too sweet and the topping made the muffin have just enough sweetness to satisfy my sweet tooth!

    • Reply
    • Yay, Yvonne! Love to hear this! Thank you so much for taking time to leave a comment!

      • Reply
  • These were a hit! So easy to make and delicious. Made a couple substitutions for ingredients I didn’t have on hand. I ran out of brown sugar so mixed regular sugar with molasses. And I didn’t have any sour cream so I used fat free Greek yogurt. Will be making again!

    • Reply
    • Yay!! LOVE to hear this Marisa! Thank you so much for taking a moment to leave us comment!

      • Reply
  • Delicious muffins and so moist!!

    • Reply
    • Thank you so much Marcy!

      • Reply
  • Hi. I would love to try this recipe but I don’t have buttermilk or sour cream. Can you suggest some substitutes? Thank you

    • Reply
    • Plain Greek yogurt should work as a substitute for the sour cream. I can add a little lemon juice or white vinegar to 1/4 cup of milk to make a buttermilk substitute. Enjoy!

      • Reply
  • Made these tonight- I also love Costco pumpkin muffins so I had high hopes- and I loved this recipe! Definitely will make this again- oh and I used freshly ground wheat wheat (ground with a BlendTec Nutrimill which does super fine whole wheat). I will add it was definitely more than 5 min prep time, I’m guessing that was a typo? Maybe 20 min prep at min. Especially with making the crumb topping. Great recipe! Thank you!

    • Reply
    • Thank you so much for the feedback Cassie! Glad you enjoyed them!

      • Reply
  • How many muffins does this recipe make?

    Thanks! Can’t wait to try it 😀

    • Reply
    • It makes about 9 jumbo size muffins.

      • Reply
  • Ohhhh boy, Carrian, am I gonna be in trouble with these. I made my first batch of Pumpkin Bread for the season last week and now we’re craving pumpkin something else….these look like the perfect something else! I have never had Costco muffins…I sure do love the look of yours!!! I’ll make sure to tuck a few away in the freezer for another day…. 🙂

    • Reply
    • You are going to LOVE these, Carol! Can’t wait to hear what you think!

      • Reply

Cozy Christmas Movie & Snack Nights 🎥🎄