I have a new addition to my favorite fall recipes. These pumpkin muffins are soooo good. I wish I would have doubled the recipe to have some to freeze and eat later. They are going fast around these parts. The muffins are hearty, flavorful, packed with nutrition, and fall tastes. Simply wonderful.
To be honest, I wasn’t even planning on blogging about these. Since we already have a few pumpkin muffin recipes (Banana Pumpkin Muffins & Pumpkin Chocolate Chip Muffins), I wasn’t looking for another one to add to the blog. However, after I tried it I told Rachel that it was too good not to share.
When I stumbled on the recipe I saw that it had lots of healthy ingredients like wheat flour, oats, a whole can of pumpkin, and coconut oil. I ended up subbing 1/4 of my wheat flour with ground flax seed. (Why eat flax seed?) I also ended up making some other substitutions based on what I had in my spice cabinet. The end result? I said it already, simply wonderful.
And just in case you need a little more convincing that these muffins are a bit coveted around our house, I have photographic evidence. I had a “helper” when staging the photo of these muffins. Those little hands were all too eager to get one in their possession.
The only thing I might do differently with my next batch is double the crumble topping. But that’s probably because I have a sweet tooth. Other than that, this recipe is going AS IS in the regular rotation.
A delicious pumpkin muffin recipe. I love that this recipe uses the whole can of pumpkin. The crumble topping puts it over the top! Double this and freeze one batch for the future–you’ll want lots!
- 1½ cups whole wheat flour
- 1 cup all-purpose flour
- ½ cup oats (quick oats work fine)
- 3 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1½ cups pumpkin puree (1 can of pure pumpkin)
- 1 cup sugar (preferably unrefined/raw)
- ⅔ cup oil (preferably melted coconut oil)
- ½ cup applesauce
- 3 eggs
- 1 tsp vanilla
- 2 tablespoons butter, softened
- ¼ cup brown sugar
- 1/4 cup oats
- 2 tablespoons whole wheat flour
- Preheat oven to 350°F. Grease or line 18 muffin cups with paper liners. Also could use mini muffins or square muffin tins for mini-bread loaves.
- Combine the flour, oats, spices, baking soda, baking powder, and salt together in a bowl.
- Whisk pumpkin puree, sugar, oil, applesauce, eggs, and vanilla extract together in a separate large bowl.
- Stir flour mixture into pumpkin mixture; mix well.
- To make the crumble topping, mix brown sugar with butter in a bowl until creamy and smooth. Mix in oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until topping is crumbly.
- Pour the batter into the prepared muffin tins until about 2/3 full. Sprinkle each muffin with crumble topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 15-20 minutes. To check for doneness, insert a tooth pick and if it comes out clean then muffins are done.
Freezer Meal Instructions:
Bake muffins as directed in recipe. Let cool completely. Then put in freezer safe bag or container and store for up to 3 months.
Thaw muffins overnight in the refrigerator or warm in the microwave.