Pumpkin Pie for Breakfast?

One staple that is always on our Thanksgiving table every year is pumpkin pie. In fact, my family is so crazy about pumpkin pie that my mom usually makes around 6 pumpkin pies for us to eat for breakfast (it’s delicious any time of day, don’t make that face), lunch, and dinner. It’s borderline a problem…but not quite 🙂 So if you can’t get on board with the idea of eating pumpkin pie for breakfast, here’s the next best thing – pumpkin crumble muffins.

These muffins have a soft pumpkin base with a crumbly streusel topping finishing it off. Oh, and if you really want to go over the top, there’s a maple glaze you can drizzle over it too.

Here’s the recipe for Pumpkin Crumble Muffins:

Pumpkin Crumble Muffins

Yield: 18 muffins

Ingredients

1 and 3/4 cups flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1.2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 and 1/2 cups canned pumpkin puree (not pumpkin pie mix)
2 large eggs, at room temperature
1/4 cup milk, at room temperature

Crumb Topping

3/4 cup flour
1/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon pumpkin pie spice
6 tablespoons unsalted butter, melted

Maple Glaze Icing

1 and 1/2 cups powdered sugar
2 tablespoons pure maple syrup
2 tablespoons milk

Directions

Step One. Preheat the oven to 425 degrees. Line your muffin baking sheet with paper liners or spray with non-stick cooking spray.

Step Two. Make the muffins. In a large bowl, combine the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together. Slowly add in the baking soda, flour, pumpkin pie spice, cinnamon, and salt until well combined. Spoon the mixture into each baking cup until they are 3/4 of the way full.

Step Three. Make the crumb topping. Combine all the ingredients until well mixed. The mixture with be like a paste consistency. Crumble it over the top of each muffin until all the mixture has been used. Press down on the top of each one, allowing the topping to stick to the muffin batter.

Step Four. Bake on 425 degrees for five minutes. Then, bring the oven temperature down to 350 degrees (without taking the muffins out of the oven) and bake for 16-18 minutes or until a toothpick comes out clean. Allow the muffins to cool while you make the icing.

Step Five. Make the icing. Combine all the ingredients together and after the muffins have cooled at least 10 minutes, drizzle the icing over the top.