Description
Moist and spiced pumpkin muffins made easy with a cake mix base, topped with a buttery brown sugar crumble for the ultimate cozy fall treat. Quick to make, freezer-friendly, and perfect for breakfast, snack time, or holiday spreads.
Ingredients
Muffins
-
1 box (432 g) spice cake mix
-
1 can (425 g / 15 oz) pumpkin puree (plain, not pie mix)
-
3 large eggs
-
¼ cup (60 ml) water
Crumble Topping
-
¼ cup (57 g) butter, softened
-
½ cup (100 g) brown sugar
-
½ cup (60 g) flour
Instructions
-
Preheat oven to 350 °F (175 °C). Grease muffin tin or line with liners.
-
In a large bowl, mix cake mix, pumpkin puree, eggs, and water until smooth.
-
Divide batter evenly into muffin cups (about ¾ full).
-
In a small bowl, combine flour and brown sugar. Cut in softened butter until crumbly.
-
Sprinkle topping over batter.
-
Bake 15–18 minutes, or until a toothpick comes out clean.
-
Let cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
Use room-temperature eggs for fluffier muffins.
Don’t overmix the batter to avoid dense muffins.
Double the crumble topping if you love extra crunch.
Store at room temp up to 3 days, fridge up to 5, or freeze up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American