Oooooh baby, these pumpkin muffins with a brown sugar and butter crumble topping are SO GOOD, only really have 3 main ingredients and are super quick to make!
Scroll down to the bottom for the easy instructions and recipe! 😘
I HATE using cupcake liners for muffins, because I always feel like they stick no matter what I do. So I just sprayed (with PAM) my muffin tin, and then dropped a tiny bit of flour into each cup and jiggled it around over the sink to coat everything, so that the muffins would come out nice and perfect in the end🙌
See! No stick-age! They come out perfect! 👇
Easy Pumpkin Muffins w/ Brown Sugar & Butter Crumble
1 boxed spice cake mix
1 15oz can of plain pumpkin puree (NOT canned pumpkin pie mix that has seasonings already)
1/4 cup water
Mix all of these ingredients together in a large bowl and then fill individual, sprayed and floured muffin cups with mixture (about 3/4ths full).
Brown Sugar & Butter Crumble:
1/4 cup butter (softened or out of the fridge is fine. Just NOT melted)
1/2 cup brown sugar
1/2 cup flour
Put flour and brown sugar in a small bowl. Then cut up or break off butter into small pieces and add to the flour and sugar mixture. Work the butter into the dry ingredients with your hands, until a crumbly texture is formed.
Top uncooked muffins with crumble.
Bake muffins at 350 degrees for about 15-18 minutes.
Insert toothpick in the middle of a muffin to check for doneness. Toothpick should come out clean.