Pumpkin Crumble Muffins

I’m sure a lot of people are internally thinking, “YES! Time for pumpkin-flavoured EVERYTHING” as soon as Starbucks starts to debut their new seasonal drinks in late August. My only gripe with pumpkin flavoured anything is that it tends to be so cloyingly sweet that I can only muster a few bites or sips of something before I push it away. So when I thought about what I wanted to enjoy during this season, muffins popped into my head — muffins aren’t usually super sweet like a cupcake, nor do they have to be all the time.

But of course I am still on the pumpkin train just like everyone else so I decided to go the pumpkin route but wanted to emphasize the spices of autumn as opposed to relying on the one noted sweet flavour. These are super delicious and moist and make great morning snacks if you get stuck in back-to-back MS Teams meetings!


  • 1 and 3/4 cups all-purpose flour 
  • 1 teaspoon baking soda
  • 2 tsp of ground cinnamon
  • 1tbsp of pumpkin pie spice mix (see below)
  • 1/2 cup canola or vegetable oil
  • 1/2 cup granulated sugar
  • 1/2 cup  packed light brown sugar
  • 1 and 1/2 cups canned pure pumpkin puree
  • 2 large eggs
  • 1/4 cup milk
    You will also need muffin liners if you do not have a silicone muffin tin.


  • 1 tsp of ground clove
  • 1 tsp of ground allspice
  • 1 tsp of ground nutmeg
  • 1 tsp of ground ginger

  • 1/2 cup all-purpose flour 
  • 1/4 cup granulated sugar
  • 1/4 cup of light brown sugar
  • Remaining pumpkin pie spice
  • 6 tbsp of unsalted butter, melted

Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray if using a silicone tray or line with cupcake liners and set aside.

In a large bowl, whisk the flour, baking soda, cinnamon, 1 tbsp of pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined.

Spoon the batter into liners, filling them almost completely full.

For the crumb topping,  whisk the flour, granulated sugar, brown sugar, and remainder of the pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form – try not to overmix. Spoon crumbs evenly on top of the batter and gently press them down into the batter.

Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F and bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan before removing. Keep out of the fridge for up to a week or freeze and defrost overnight. Super yummy, super pumpkin-y and super perfect for a coffee treat.

As always, peace and good eats.

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