Preheat oven to 375 degrees. Grease a 12-cup muffin tin pan or line with silicone muffin liners.
Prepare homemade OR boxed macaroni and cheese per directions. Allow pasta to cool slightly.
Mix together the egg and pumpkin puree together and then stir into prepared mac and cheese.
Scoop into prepared muffin tin by 1/4 cup measurements.
To prepare the topping, mix together the cheese, breadcrumbs, and butter until just combined. Sprinkle evenly over the top of each muffin.
Bake for 10-12 minutes or until muffins set.
Cool for 15 minute before removing from the muffin tin.
To Freeze these muffins:
Allow muffins to cool completely.
Place on a baking sheet and freeze until solid (about 1 hour)
Place individually frozen muffins into a freezer bag.
Store in freezer for up to 3 months.
Grab a couple muffins from the freezer in the morning and pack in lunch--the muffins will defrost by lunch time. OR heat individually in microwave for 1-2 minutes and store in thermos for school lunches.