Preheat oven to 350°F. Prepare crumble by combining brown sugar, flour, oats, walnuts, and butter in a food processer. Pulse until pieces of butter are about pea sized. Set aside in cooler.
In large bowl, combine milk and eggs with whisk. Add Pioneer® Sweet Potato Pancake Mix and whisk until lumps are no longer visible.
Gently fold in apricots and pineapple.
Spray muffin pans with baking spray and fill muffin pans ¾ way to top. Top each muffin with 1 tbsp. of crumble mixture.
Bake for 15 to 18 minutes, until golden brown and peaks have formed.