Pumpkin Crumble Muffins

  • Yield: 24 servings


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