Crumble Top Pumpkin Muffins

Crumble Top Pumpkin Muffins Recipe

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Michelle Waco


This is my spin on a delicious muffin recipe I found on Libby's website. My DH accidentally came home with Pumkin Pie Mix instead of canned Pumpkin -- sometimes the best things come out of mistakes!! The vote has been to favor the white chocolate chips and cinnamon chips, so I usually make a batch of each, but the raisins, Craisins, or semi sweet chocolate chips would all be terrific!!!


★★★★★ 2 votes

25 Min
15 Min


  • 4 c
    all purpose baking mix
  • 1 c
    white chocolate chips or cinnamon chips (semi-sweet chocolate chips or raisins could be subbed)
  • 2/3 c
    quick oats or old fashioned oats
  • 2/3 c
    granulated sugar
  • 1 tsp
    ground cinnamon
  • 30 oz
    can pumpkin pie mix (such as libby's easy pumpkin pie mix - not canned pumpkin, they are different. pie mix canned)
  • 2 large

  • 3 Tbsp
    all purpose flour
  • 3 Tbsp
    granulated sugar
  • 3/4 tsp
    ground cinnamon
  • 2 Tbsp

How to Make Crumble Top Pumpkin Muffins


  1. PREHEAT oven to 400°.
  2. Paper-line or grease 24 muffin cups.
  3. COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl.
  4. Combine pumpkin pie mix and eggs in medium bowl; mix well.
  5. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full.
  6. Sprinkle with Streusel Topping.
  7. BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly.
  8. Serve warm.
  10. COMBINE 3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in a small bowl.
  11. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.

Printable Recipe Card

About Crumble Top Pumpkin Muffins

Main Ingredient: Fruit
Regional Style: American
Other Tags: Quick & Easy For Kids

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