Pumpkin Crumble Muffins

A lot of people think of pumpkins when it’s fall time. I don’t really think about them til it’s closer to Thanksgiving time. Especially when it comes to cooking or baking with them. We try to have a family breakfast every Saturday morning, doesn’t allows happen, but we try. I whipped up a batch of these to go along with some eggs and bacon. The muffins didn’t last long!

Muffin Ingredients

1/2 c Sugar

1/2 c Brown Sugar

1/2 Vegetable Oil

1 1/2 c Pumpkin Puree

2 Eggs

1/4 cup Milk

1 tsp Vanilla

1 tsp Baking Soda

2 tsp Cinnamon

1 tsp Pumpkin Spice

1/2 tsp Salt

1 3/4 c Flour


Crumble Topping

3/4 c Flour

1/4 c Sugar

1/4 c Brown Sugar

1 tsp Pumpkin Spice

6 Tbs Butter

In a large bowl mix all the ingredients for the muffins. The batter is similar to a brownie batter as it is thick.

In a smaller bowl mix the crumb ingredients, the mixture should form clumps.

Use cupcake liners to line your muffin pan. Fill the liners with the muffin batter til the cups are 3/4 of the way full. Then give a generous amount of the crumb topping.


Bake in the oven at 350 for 20- 25 minutes or until the muffins are cooked the whole way through. I get about 18 muffins out of each batch.


These muffins are tasty! They make the house smell so good! These muffins are on the denser side and aren’t light and fluffy. My family loves them. Derek doesn’t like pumpkin flavor much but he even enjoys these.

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