Pumpkin Crumble Muffins

I wanted to try more recipes using Pumpkin Puree and wanted to see if it could be used in muffins.  It seems to work well and gives a moist muffin which is lovely when eaten warm with some fresh cream.

Serves 12

Crumble topping

  • 90g plain flour
  • 55g unsalted butter – melted
  • 2 tbsp granulated sugar (could use golden if preferred)
  • 2 tbsp soft light brown sugar


  • 250g plain flour – sieved
  • 110g unsalted butter – room temp
  • 60g granulated sugar
  • 60g soft light brown sugar
  • 200g pumpkin puree
  • 2 eggs – beaten
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1 tsp vanilla essence
  • 1 1/2 tsp pumpkin spice


  1. Preheat oven to 180C
  2. Firstly make the crumble topping but mixing all ingredients together in a small bowl until a breadcrumb looking mixture develops.  Place to the side.
  3. In a large bowl, cream together the soft butter and sugar using an electric mixer. Add the eggs, vanilla essence, pumpkin puree and mix until smooth.
  4. Sieve the flour, bicarb and baking powder into the wet mixture. Add the pumpkin spice and mix well.
  5. Spoon into 12 muffin cases in a muffin tray.
  6. Top with a heaped spoonful of crumble topping.
  7. Cook for 20-25 minutes.
  8. Enjoy warm with cream and a dusting of cinnamon.