This Pumpkin Crumble Muffin Recipe make the best pumpkin muffins you’ll ever try. Beyond delicious and that crumble topping it’s so good!
Hello, there my 36th Avenue friends. It’s Gina from Kleinworth & Co. Are you in pumpkin overload right now? I know we are because, like a good portion of the population, we are pumpkin crazy here. We love adding pumpkin to as many recipes as we can. Seems I’m making something with pumpkin several times a week, if not daily. You really can’t go wrong. It’s not only delicious but it’s also packed full of key nutrients that your body needs. So what better way to start your day than with a pumpkin crumble muffin that’s so good you won’t’ want to share.
I especially love to make these on Friday because that means I can start my weekend with a super tasty breakfast. I love to grab my jo & a muffin & head to the sunniest room in the house to soak up the beautiful fall sunshine early in the day. It’s quiet, only the hubs & I are awake at that time of day. It’s so peaceful & we can just chat over a muffin & plan out our weekend. It’s positively my favorite way to spend my weekend mornings. Then the kids get up & breakfast time is easy. Just heat a couple muffins, add a pat of butter on top & they are happy campers.
- 1-1/2 cups all-purpose flour
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp pumpkin pie spice
- ½ tsp baking soda
- ½ tsp salt
- 1 cup pumpkin puree- not pie filling
- ¾ cups granulated sugar
- ½ cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- ½ tsp molasses
- 2 tbsp brown sugar
- 2 tbsp granulated sugar
- ¾ tsp cinnamon
- ¾ cup all-purpose flour
- 1 tbsp oats
- ¼ cup butter- melted
- ½ cup confectioners sugar
- 1 tbsp milk
- Preheat oven to 350 degrees
- Line muffin tins with papers or spray with cooking spray. (recipe makes 12 muffins)
- In mixer bowl combine pumpkin, sugar, oil, eggs, vanilla & molasses. Beat & blend until smooth.
- Add in flour, cinnamon, ginger, pumpkin pie spice, baking soda & salt. Beat slowly until just combined.
- Spoon batter into prepared muffin tins.
- In a small bowl, combine crumble ingredients & mix well with a fork - sprinkle on top of muffins
- Bake muffins for 20-23 minutes or until toothpick test is clean.
- Cool on wire rack & then drizzle with glaze before serving
- Combine ingredients & whisk well until smooth
- Drizzle over muffins when serving
We always wish we had more of these because 12 just isn’t enough for our super hungry kids! I feel like I need to think about a triple batch!
Looking for more of our favorite fall recipes?
Thank you for stopping by today!
Gina
