Pumpkin Crumble Muffins
♥️ Its finally fall! The cold crisp air. Leaves changing to the most beautiful shades of red and orange. Pumpkin flavored EVERYTHING! Puddle jumping. Warm knit sweaters. Hot Chocolate with a little splash of peppermint schnapps. The warmth of a roaring fire and a good book.
A good pumpkin muffin and a cup of hot coffee on a cold day. All those things make my heart so happy, and these pumpkin muffins will make your heart just as happy!
Soft, sweet and a perfect touch to any fall day, these muffins will be a must have all season.
Quinnie was more than thrilled to get her step stool out and get to mixing on this recipe.
This was by far one of the easiest recipes we have made in a long time. No need to bust out Ruby, our trusty kitchen aid. We did this one all by hand.
Ingredients:
Crumble topping:
Preheat oven to 390 degrees.
Line a muffin pan with liners or spray with non stick spray.
Muffins:
In a large bowl combine flour, baking soda, pumpkin pie spice, cinnamon and salt.
In a second bowl combine both sugars, pumpkin puree, oil, milk and eggs until smooth.
Combine the wet and dry ingredients until there are no lumps.
Using an ice cream scoop, fill muffin liners/tins until almost completely full.
Crumble:
Combine all ingredients with a fork until, well, crumbly.
Sprinkle crumble generously on top of muffin batter and pat down lightly.
Bake for 17-20 minutes or until a toothpick comes out clean.
These muffins taste like if pumpkin pie were a bread. They are the perfect start to the day with a hot cup of coffee on the side.
This is our way to kick off the Fall season and let me tell you, we LOVED them. Quinn has polished off at least two whole muffins since we made these last night and she keeps asking for more. I think next time we will make it in a bread pan and slice it to make some amazing french toast for breakfast on the weekend.
Thank you for sticking with us over the past few months. It has been a time for growth and progress. Moving forward. It has been hard to even find time to create a post more less post it. It took me probably an hour to even get the first paragraph out on this post. But, once I got it started it just flowed perfectly out.
From our kitchen to yours,
Lets eat!
A good pumpkin muffin and a cup of hot coffee on a cold day. All those things make my heart so happy, and these pumpkin muffins will make your heart just as happy!
Soft, sweet and a perfect touch to any fall day, these muffins will be a must have all season.
Quinnie was more than thrilled to get her step stool out and get to mixing on this recipe.
This was by far one of the easiest recipes we have made in a long time. No need to bust out Ruby, our trusty kitchen aid. We did this one all by hand.
Ingredients:
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 1/2 cups pumpkin puree
- 2 eggs
- 1/4 cup milk
- 1/2 cup vegetable oil
Crumble topping:
- 3/4 cup flour
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 teaspoon pumpkin pie spice
- 5 tablespoons melted butter
Preheat oven to 390 degrees.
Line a muffin pan with liners or spray with non stick spray.
Muffins:
In a large bowl combine flour, baking soda, pumpkin pie spice, cinnamon and salt.
In a second bowl combine both sugars, pumpkin puree, oil, milk and eggs until smooth.
Combine the wet and dry ingredients until there are no lumps.
Using an ice cream scoop, fill muffin liners/tins until almost completely full.
Crumble:
Combine all ingredients with a fork until, well, crumbly.
Sprinkle crumble generously on top of muffin batter and pat down lightly.
Bake for 17-20 minutes or until a toothpick comes out clean.
These muffins taste like if pumpkin pie were a bread. They are the perfect start to the day with a hot cup of coffee on the side.
This is our way to kick off the Fall season and let me tell you, we LOVED them. Quinn has polished off at least two whole muffins since we made these last night and she keeps asking for more. I think next time we will make it in a bread pan and slice it to make some amazing french toast for breakfast on the weekend.
Thank you for sticking with us over the past few months. It has been a time for growth and progress. Moving forward. It has been hard to even find time to create a post more less post it. It took me probably an hour to even get the first paragraph out on this post. But, once I got it started it just flowed perfectly out.
From our kitchen to yours,
Lets eat!
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