Pumpkin Crumb Muffins Recipe 

The fresh pumpkin, oatmeal and brown sugar that go into making these muffins for breakfast make them a hearty and moist treat.

– 2 ½ cups all-purpose flour – ½ cup rolled oat – 4 teaspoons pumpkin pie spice – 2 teaspoons baking soda – 1 teaspoon baking powder – 1 teaspoon salt – 1 ½ cups pumpkin puree – 1 cup brown sugar


– 1 cup white sugar – ⅔ cup vegetable oil – ½ cup applesauce – 3 large egg – 1 teaspoon vanilla extract – ¼ cup raisins (Optional) – ¼ cup packed brown sugar – 2 tablespoons butter, softened – 2 tablespoons rolled oat – 2 tablespoons all-purpose flour


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Turn the oven's temperature up to 350 degrees Fahrenheit (175°C). Grease or use paper liners in 18 muffin tins.

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Add 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt to a bowl.

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In another large bowl, mix pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla. Mix pumpkin with flour. Wrap raisins.

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Cream 1/4 cup brown sugar and butter in a bowl. To make streusel topping, fork-mix 2 tablespoons oats and 2 tablespoons flour into sugar-butter mixture.

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Fill each prepared muffin cup two-thirds full with batter using a spoon. Top each muffin with a streusel mixture.

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Bake for 25 to 35 minutes, or until a toothpick inserted in the centre of a muffin comes out clean, in a preheated oven.

also see

also see

Bacon Cheddar Biscuits Recipe