Pumpkin Crumble Muffins

  • Yield 24 servings


1/2 cup all purpose flour
1 teaspoon cinnamon
1/4 cup brown sugar
3 tablespoons softened butter
1/2 cup old fashioned oats
2 cups pumpkin puree
4 large eggs at room temperature
1 cup vegetable or canola oil
1/3 cup water
1 tablespoon vanilla extract
3 1/2 cups all purpose flour
2 1/2 cups granulated sugar
2 tablespoons cinnamon
1 teaspoon freshly ground nutmeg
1 teaspoon ground ginger
2 teaspoons baking soda
1 1/2 teaspoons salt


  1. In a medium bowl, whisk together flour, cinnamon and brown sugar.  With fingers, mix in butter until mixture is crumbly.  Stir in nuts and set aside.
  2. Prepare pans with non-stick cooking spray or cupcake liners
  3. Preheat oven to 350 degrees.
  4. In the bowl of a stand mixer or with electric hand mixer, beat pumpkin, eggs, canola oil, water and vanilla extract until well combined.
  5.  Sift flour, sugar, cinnamon, ginger, nutmeg, soda and salt to combine.
  6.  Add dry ingredients to pumpkin mixture and beat until just combined. 
  7.  Using a medium scoop, fill prepared muffins tins ¾ full.   Top each muffing with 2 tablespoons streusel topping.
  8.  Bake for 23-28 minutes until toothpick inserted in the middle of the muffin comes out clean.
  9. Allow to cool slightly before removing from baking pan.

Makes 24 muffins



Get every new post delivered to your Inbox.

Join 265 other followers