Save

Whether it’s fall or not, Pumpkin Muffins never go out of season! Every single week at church, my son begs us to get him a muffin from the on site coffee shop. And I really just cannot say no to that sweet face. And also, I am down to give him just about anything he will eat these days (within reason). Picky toddler parents, you know what I am talking about.

I was trying to think of things I wanted to make ahead in order to make our days run more smoothly. Quick breakfasts are always something I love. Then I remembered how eager Stetson is for a muffins on Sundays. So I decided to run to my pantry and see what I had in stock. I saw a can of pumpkin puree and decided to make some yummy pumpkin muffins for the kiddos.

Moms, consider this my unsolicited advice: if you are not taking one day per week to pre-make some foods for breakfast, lunch, and dinner…you are doing yourself a disservice.

Check out my meal prepping guide here if you need some help in this area!

They turned out so good we almost ate them all in one sitting! Here’s the recipe!

Crumb Topping Ingredients:

• ¼ cup butter melted
• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon cinnamon

Muffin Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup pure pumpkin
• ⅓ cup vegetable oil
• ¼ cup sour cream
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ cup brown sugar packed
• ¼ cup granulated sugar
• 1 teaspoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• Prepare your muffin pan (12 cups ideally) by lining it with muffin cups, or spray with cooking spray/oil

TO MAKE THE TOPPING:

• Combine flour, brown sugar, white sugar, and cinnamon in a small bowl, mix until there are no lumps
• Stir in melted butter until the mixture forms crumbles. Set aside.

TO MAKE THE MUFFINS:

• In a separate bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until well combined
• In a large bowl, whisk together oil, brown sugar, white sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.
• Add the dry ingredients to the wet ingredients, whisking until there are no lumps
• Spoon the batter evenly into the muffin pan
• Sprinkle the topping over each muffin
• Bake in the preheated oven for approximately 25 minutes (depending on your oven, check on them at 22 minutes!) They are done when a toothpick or fork is inserted into the center and comes out clean.
• Let the muffins cool in the pan for roughly 10 minutes before transferring them to a cooling rack
• Enjoy!