Pumpkin Crumble Muffins

Sometimes, when literally nothing goes right, I find that baking is the one thing that keeps me sane.  Thats why I’m sharing this recipe. So a more appropriate name may be My “Stay Sane Pumpkin Crumble Muffins”. I highly suggest these muffins, wether you’re craving an incredibly moist and delicious muffin, have that premature fall/pumpkin bug thats going around, need to stay sane, or a mixture of all three.


adapted from here

Jumbo Pumpkin Streusel Muffins
makes 6 jumbo or 12 regular
  • 1 cup of canned pumpkin
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 6 tablespoons coconut oil
  • 2 large eggs (or one flax egg, one regular)
  • 1 1/2 cups all purpose flour plus a tablespoon
  • 1/2 scant teaspoon salt
  • 1/2 scant teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 to 2 teaspoons cinnamon (or use 2 teaspoons pumpkin pie spice and omit other spices)
  • 1/2 teaspoon freshly ground nutmeg
  • 2 tablespoons salted butter, softened
  • 1/4 cup granulated sugar
  • 3/4 teaspoon cinnamon
  • 6 tablespoons all purpose flour
  1. Preheat oven to 375 degrees F. Line 6 jumbo muffin cups or 12 regular with paper liners
  2. Beat the pumpkin, sugars, oil, and eggs together in a mixing bowl.
  3. Mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves together in a second larger bowl.
  4. Pour the pumpkin mixture into the flour mixture and stir just until well-mixed. Divide evenly among the muffin tins.
  5. Make topping. Mix together the butter, sugar and cinnamon. Stir in the flour so that you have a crumbly topping. Sprinkle topping evenly over muffins.
  6. Place in oven on center rack.
  7. REDUCE OVEN HEAT TO 350degree F.
  8. Bake for jumbo muffins for 22-25 minutes until a toothpick inserted in center comes out with moist crumbs.