Ingredients

The following ingredients have 24 Servings
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 cup brown sugar
  • 2 Tablespoons sugar
  • 1/4 cup butter (melted)
  • 1 egg (room temperature)
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup + 2 Tablespoons pumpkin puree
  • 1/2 cup shredded coconut
  • 2 Tablespoons butter (melted)
  • 2 Tablespoons flour
  • 4 Tablespoons brown sugar
  • 2 Tablespoons pecan chips
  • 2 Tablespoons shredded coconut

Instruction

  • Preheat oven to 350°F and line 24 mini muffin tins*. Mix together all of the crumble ingredients and set aside.
  • Stir together dry ingredients: flour, baking soda, baking powder, salt, cinnamon, pumpkin pie spice, brown sugar, and granulated sugar. Set aside.
  • Melt butter and let cool slightly. Whisk in egg, vanilla extract, pumpkin puree, and shredded coconut.
  • Add wet ingredients into the dry and stir to combine (batter will be slightly thick). Be careful to not over mix. Fill muffin liners 3/4 of the way full (almost to the top) and place approximately 1 teaspoon (or as much as desired) crumble on top of each muffin.
  • Bake muffins for 12-14 minutes until they bounce back when tapped lightly.