Crumble-Top Pumpkin Muffins

Crumble-Top Pumpkin Muffins

In this recipe:

based on 79 reviews
This Looks YUMMY!
25 min.
41 min.
24 muffins (2 dozen)

Crumble-Top Pumpkin Muffins are delicious and you'll love the streusel topping.


  • 4 cups all-purpose baking mix
  • 1 cup raisins, (optional)
  • 2/3 cup quick or old-fashioned oats
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 can (30 oz.) LIBBY'S® Easy Pumpkin Pie Mix
  • 2 large eggs
  • Streusel topping (recipe follows)
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PREHEAT oven to 400° F. Paper-line or grease 24 muffin cups.

COMBINE baking mix, raisins, oats, sugar and cinnamon in large bowl. Combine pumpkin pie mix and eggs in medium bowl; mix well. Stir into oat mixture just until moistened. Spoon batter into prepared muffin cups, filling 3/4 full. Sprinkle with Streusel Topping.

BAKE for 14 to 16 minutes or until wooden pick inserted in center comes out clean. Remove from pans to wire rack; cool slightly. Serve warm.

3 tablespoons all-purpose flour, 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon in small bowl. Cut in 2 tablespoons butter with pastry blender or two knives until mixture is crumbly.

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Too bland

I really didn't expect these to turn out so bland, especially with the majority of the reviews being so positive. I agree with many of the posters that rated it a 3 or less, you CAN taste the baking mix. If you are planning on making this recipe (because it received so many positive reviews), I'd suggest adding pumpkin pie spice to the dry ingredients, that should help hide the baking mix taste and give it a more pumpkin-y taste.



We all love pumpkin goodies and this was a great find. To get it to the table quicker, I used a loaf pan,baking at 350 degrees for 60-70 minutes. Yum!

- Deirdre Hunt from Tellico Plains, TN

Cranberry Pumpkin

I made these over the weekend, I substituted frozen cranberries for the raisins. I used Baking Mix, the taste is good, I don't notice the taste of the baking mix like some others stated. It was a little hard to get everything mixed up, I still ended up with a few "spots" of baking mix that I didn't get mixed in good enough.

- Betty Gick from Lafayette, IN

Better than the Other Pumpkin Muffins!

I just made these for the first time and they're great, but I can definitely taste the Bisquik a little. They're much more moist than the Pumpkin Oat Muffins on the site, and have a lot more flavor. I doubled the amount of cinnamon in the batter, and used brown sugar instead of white for the streusel topping.

- Emily Pina from Walnut Creek, CA

Great Treat for the Whole Family

My husband claims to "hate" pumpkin. But, he gobbled these muffins children too. It's a delicious way to get my family to eat pumpkin with all of it's vitamins and minerals. Now, my daughter even requests these muffins over cup-cakes! What more can you ask for?

- Erin Hazen from Chesapeake, VA

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Nutrition Facts

Serving Size: 1/24 of Recipe

Servings Per Recipe: 24

  • Amount Per Serving
  • Calories: 180
  • Calories from Fat: 20
  • Total Fat: 2g (3% of DV)
  • Saturated Fat: 1g (4% of DV)
  • Cholesterol: 20mg (7% of DV)
  • Sodium: 270mg (11% of DV)
  • Carbohydrates: 38g (13% of DV)
  • Dietary Fiber: 3g (12% of DV)
  • Sugars: 16g
  • Protein: 5g
  • Vitamin A: 40% of DV
  • Vitamin C: 0% of DV
  • Calcium: 4% of DV
  • Iron: 8% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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