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.