Go Back

Pumpkin Crumble Muffins

A breakfast muffin that is seasonal for fall. Call them copycat Starbuck Pumpkin Muffins if you must as they are filled with pumpkin puree, pecans and pumpkin spice.
Prep Time 10 minutes
Cook Time 25 minutes
Course Breakfast, Dessert, Finger food, Snack, Sweet tooth, tea time
Cuisine American
Servings 12 Large Muffins


  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Tablespoon
  • Muffin Tray
  • Baking paper
  • Wire rack



  • 1 1/2 cup Pumpkin puree
  • 1/4 cup Oil
  • 1 Large Banana
  • 2 tbsp Milk
  • 1/2 cup White sugar
  • 1/4 cup Brown sugar
  • 1 Egg
  • 1 tsp Vanilla
  • 2 cups Flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Pumpkin spice
  • Pinch of salt


  • 2 tbsp Oil
  • 2 tbsp Oats
  • 3 tbsp Flour
  • 3 tbsp Demerara sugar
  • 1/4 cup Pecans toasted and chopped
  • Pinch of salt


  • Preheat the oven to 180℃. Line your muffin tray with baking paper squares, it does have to be pretty as the batter will hold the paper down.
  • In a large mixing bowl add the wet ingredients for the muffins and mix together until smooth. Add the dry ingredients for the muffins and mix again until you have a smooth batter. Don’t over mix
  • Spoon the batter into the muffin cases. Be patient here and a little mess hurt no body.
  • To make the crumble topping, mix all the ingredients in a bowl and sprinkle over the muffins evenly.
  • Bake for 22-25 mins until they have risen, the top is dry to the touch, gold brown and a tooth pick inserted into the center comes out clean.
  • Once baked, leave in the tin to cool for a few minutes before transferring the muffins out of the tray and onto a wire rack.
  • Serve as it is or with some ice cream.


  • Do not over mix the muffin batter. Once it is smooth just spoon the mixture into the tins.
  • Check the write up above for eggless and gluten free substitute options.