Hello everyone!

In honour of a cozy Sunday afternoon, I wanted to bring to you my Pumpkin Crumble Muffin recipe! These are the perfect treat to have with an afternoon coffee or tea. I highly recommend eating them warm with a drizzle of honey overtop. These muffins are super easy to make and are sure to be loved by everyone who eats them.

INGREDIENTS

FOR THE MUFFINS

• 1 1/3 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 brown sugar
• 1 teaspoon pumpkin spice
• 1 1/2 teaspoon cinnamon
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup canned pumpkin pie filling
• 1/2 cup vegetable oil

FOR the topping

• 2/3 cup brown sugar
• 1 teaspoon cinnamon
• 1/3 cup butter
• 1/3 cup flour

DIRECTIONS

FOR THE MUFFINS

1. Preheat the oven to 350°F and line your muffin tins with paper liners or butter
2. In a large mixing bowl, combine all your flour, sugar, baking soda, baking powder, salt, cinnamon, white sugar, brown sugar and pumpkin spice
3. In a bowl of a stand mixer, whisk together until yolks and whites are blended. Add in your vanilla, oil and pumpkin puree.
4. Combine your dry ingredients with your wet ingredients until fully combined.
5. Use a large spoon or ice cream scoop to fill each muffin tin until completely full (this will allow you to have bakery style muffins with the large mushroom tops)

FOR THE TOPPING

1. Combine your dry ingredients of brown sugar, cinnamon and flour together.
2. Soften your butter and cut it into cubes
3. Add your butter to the dry ingredients and mix with your hands or a spoon until a crumble forms (add more flour as needed if it is too liquid)
4. Sprinkle the mixture evenly on each of your muffins
5. Bake your muffins for 25-35 minutes or until toothpick inserted into the middle comes out clean
6. Allow them to cool on a cooling rack for 10 minutes
7. Eat and enjoy!