Red Tin Treats: Pumpkin Muffins with Crumb Topping
When the kids walked in the door from the bus they all said, ooh it smells so good in here! Bingo, RED TIN TREAT day!! This week, Pumpkin is in the air. We're going to be carving pumpkins, the porch is full of Cinderella pumpkins and Pinterest is bursting at the seems with every imaginable pumpkin recipe. I promise you'll want to add these to your must make list. Here are the details so you can fill your home, and maybe your own Red Tins, with Pumpkin Muffins with Crumb Topping.
Pumpkin Muffins with Crumb Topping
- 7.5 ounces canned pumpkin
- 2 large eggs
- 1/2 cup oil
- 1/3 cup water
- 1.5 cups sugar
- 1 3/4 cups flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/8 teaspoon ginger
- 1/2 cup flour
- 1/4 cup brown sugar
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 cup butter, room temperature
Preheat the oven to 350˚. Grease a 12-cup muffin tin and set aside.
To Prepare the Muffins: In the bowl of an electric mixer combine the pumpkin, eggs, oil, and water. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the pumpkin mixture and mix until incorporated. Pour the batter into the prepared muffin tin. It will fill each cup about 3/4 of the way full. Sprinkle 2 tablespoons of crumb topping over the top of each muffin. Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.
To Prepare the Crumb Topping: In a medium sized bowl, using the tines of a fork, combine the flour, brown sugar, cinnamon, and salt. Add in the softened butter, using the fork, work the butter into the dry ingredients until you have a crumb like mixture. Sprinkle 2 tablespoons on the top of each muffin before baking. This recipe will make enough crumb topping for about 24 muffins. Store the extra topping in an airtight container and freeze until you're ready to make another batch!
Here's to feeding your community : and changing the world
~ Kelly ~ #dinnerchangeseverything
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