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Crumb Topped Pumpkin Spice Muffins

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Tell me you are still loving all the great fall recipes out there right now?! I hope so! It’s not over yet folks, so be prepared for a few more fall recipes to come your way.

As far as muffins go, Joe really loves when I make breakfast treats that he can enjoy – in moderation – instead of the typical eggs and yogurt. And so do I! Typically, he will stand in front of the fridge and say, “Hmmm what should I have for breakfast today?” That’s if there are no special breakfast treats hanging around on the counter. If there are any “treats”, he doesn’t have to contemplate for a second. He usually dives into them as soon as he wakes up and walks down the steps.

I did make pumpkin muffins a few weeks ago, but they were not nearly as good as the crumb topped ones I made this morning. These were bangin’!!! I love the crumb topped part of these muffins and would definitely prefer them over a glaze or icing topped muffin any day. The crumbs reminded me of those enormous muffins you get at a local bakery where the muffin is almost the size of your hand and you have a hard time fitting it into your mouth! Well, they weren’t that big…that’s an exaggeration, but they were still just as good!

What’s your favorite muffin?

Do you love the crumb topping on the muffins?

Crumb Topped Pumpkin Spice Muffins

Serving size: 12 muffins

Ingredients for muffins:

  • 1/4 cup butter, softened
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 3/4 cup canned pumpkin
  • 1/2 cup plus 2 Tbsp light cream
  • 2 eggs
  • 1 Tbsp maple syrup
  • 2 cups flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp pumpkin pie spice
  • 1/8 tsp nutmeg

Ingredients for crumb topping:

  • 1/4 cup flour
  • 1 Tbsp brown sugar
  • 2 Tbsp cold butter
  • 2 Tbsp rolled oats
  • dash of cinnamon


  1. In large mixing bowl, cream together butter and both sugars with electric mixer.
  2. Add pumpkin, cream, eggs and maple syrup and mix well.
  3. In separate bowl, combine dry ingredients.
  4. Add dry ingredients to wet mixture and mix well.
  5. Grease muffin tin (12 muffins) and pour batter into muffin tins.
  6. In bowl, cut cold butter for crumb topping into flour, brown sugar, oats and cinnamon.
  7. Sprinkle of top of muffins.
  8. Bake 350F for 20 minutes or until toothpick inserted in center comes out clean.
  9. ENJOY!


About Lesley

I am a 29 year old Pennsylvanian who enjoys running, good eats, family and friends!

3 responses »

  1. YUM! Can’t wait to try these 🙂

  2. Minimuffins are adorable. I think I would want it hot out of the oven.


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