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Healthy and Delicious Pumpkin Muffins {Freezer Meal}

  • Author: Thriving Home
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 18 muffins 1x

Description

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!


Ingredients

Muffin Batter:

  • 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

Crumble Topping:

  • 2 tablespoons butter, softened
  • ¼ cup brown sugar
  • 1/4 cup oats
  • 2 tablespoons whole wheat flour

Instructions

  1. 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.
  2. Combine the flour, oats, spices, baking soda, baking powder, and salt together in a bowl.
  3. Whisk pumpkin puree, sugar, oil, applesauce, eggs, and vanilla extract together in a separate large bowl.
  4. Stir flour mixture into pumpkin mixture; mix well.
  5. 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.
  6. Pour the batter into the prepared muffin tins until about 2/3 full. Sprinkle each muffin with crumble topping.
  7. 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.

Notes

Freezer Meal Instructions:

To Freeze:
Bake muffins as directed in recipe. Let cool completely. Then put in freezer safe bag or container and store for up to 3 months.

To Prepare:
Thaw muffins overnight in the refrigerator or warm in the microwave.