Pumpkin Spice Muffins
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This tried and true Pumpkin Spice Muffins recipe will quickly become part of your fall baking rotation. Imagine all the delicious flavors of autumn packed into a fluffy, moist, nutritious muffin. The sweet and slightly crunchy crumble topping takes these to the next level.
“Great for breakfast. My husband loves to take them to work for a morning snack. So easy to make.” – Judith
Reasons You’ll Love this Recipe
Say hello THE pumpkin muffin of the season. Here are a few reasons you’ll love this recipe:
- They are absolutely delicious! Thanks to the cinnamon, nutmeg, ginger, and cloves this pumpkin muffin has so much depth of flavor. Top that off with a crumble topping and you will find yourself clamoring for more!
- This recipe uses a whole can of pumpkin. Yay for minimal waste!
- They are a great make-ahead breakfast recipe.
- They are a kid-favorite meal around our house. I even pack them in their lunch boxes.
- They are freezer-friendly breakfast. I make a big batch and freeze these in freezer bags.
- Savory muffins pair perfectly with smoothies. A few mornings a week, I blend our Tropical Smoothie, reheat a few of these muffins in the microwave (only takes 90 seconds), and pass them off as he’s heading out the door.Â
Key Ingredients
- Old fashioned rolled oats – quick oats work fine!
- Spices – cinnamon, nutmeg, ground cloves, ground ginger
- Pumpkin puree – This recipe uses a whole can. We love when a pumpkin recipe minimizes waste.
- Unsweetened applesauce – Aa healthy substitute for some of that oil. If you don’t have this one hand, you can substitute oil or butter.
How to Make Pumpkin Spice Muffins
As with most muffin recipes, you’ll mix together the wet ingredients in one bowl, and dry ingredients in another. Then combine just until mixed together (don’t overdo it or they will get tough).
If you’re using coconut oil, be sure to melt it first and drizzle it in as you’re whisking the wet ingredients. That way it won’t clump up on you.
Tips for the Crumble Topping
While the crumble topping on these muffins is entirely optional, I’d highly recommend including it.
It adds extra flavor and texture which I think takes these muffins to the next level.
One tool I use to make crumbling up that topping easier is a pastry cutter. It gets the butter mixed in quickly and it’s just fun to use! If you don’t have one, just use a fork.
Baking Tips
- I personally love using silicone muffin liners when I make muffin recipes. The muffins slide out of them so easily and they clean quickly in soapy water.
- While we give a fairly accurate baking time, it’s important to know that your timing might be a bit different depending on your oven and your altitude. The best way to check is to give the middle of the muffins a gentle tap. If they don’t sink in from the light pressure, they are done!
- Let muffins cool in the muffin tin for 10-15 minutes before trying to remove them.
How to Freeze Pumpkin Muffins
Freeze For Later:Â
Bake muffins as directed. Place muffins on baking sheet lined with parchment paper. Flash freeze the muffins long enough to harden them up. Once frozen, transfer them to freezer-safe bag or container.
Prepare From Frozen:Â
Let them thaw at room temperature or in the refrigerator. You can also stick them in the microwave for a brief time to warm them up.
Read this entire post on how to store and freeze muffins for more info!
What to Serve with Pumpkin Spice Muffins
While these healthy muffins have enough nutrition to stand alone as their own breakfast, here are some great recipe ideas to serve alongside them:
FAQs
You can store these at room temperature, in the fridge, or freeze them. Use an airtight container and line them with paper towels to absorb moisture.
No, the muffins are still flavorful and delicious without it but after trying both ways I much prefer them with the crumble topping. (My kids do too!)
I have substituted oil and/or butter in place of the apple sauce and the recipe works fine.
Yes! In fact, I usually double the recipe and make on batch regular sized and one batch mini muffins. They will cook much faster (10-15 minutes) so keep an eye on them!
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Pumpkin Spice Muffins With Crumble Topping
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:
- 1 1/2 cups whole wheat flour*
- 1 cup all-purpose flour*
- 1/2 cup old fashioned rolled oats (quick oats work fine, too)
- 3 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (or one 15-ounce can) pumpkin puree
- 1 cup sugar (use coconut sugar for a healthier alternative)
- 2/3 cup avocado oil or melted coconut oil
- 1/2 cup unsweetened applesauce
- 3 large eggs
- 1 teaspoon pure vanilla extract
Crumble Topping:
- 1/4 cup brown sugar
- 2 tablespoons butter, softened (Can you freeze butter? Yes! Here’s how.)
- 1/4 cup old fashioned rolled oats (quick oats will work, too)
- 2 tablespoons whole wheat flour
*You can replace all the flour with white whole wheat flour, if you want to use 100% whole wheat. The white variety can replace all-purpose flour with very little textural differences.
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Instructions
Make It Now:
- Preheat oven to 350°F. Grease 18 muffin cups or line them with paper liners.Â
- In a small mixing bowl, combine the flours, oats, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt.
- In a large mixing bowl, whisk together the pumpkin puree, sugar, oil, applesauce, eggs, and vanilla extract.
- Stir dry mixture into wet ingredients; mix just until combined (do not over mix).
- For the Crumble Topping: Add the brown sugar and softened butter to the same small mixing bowl from before. Stir until smooth and creamy. Add in the oats and 2 tablespoons flour and use a fork to stir until topping is crumbly.
- Pour the batter into the prepared muffin tins until each one is about 2/3rds 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, about 15-20 minutes. To check for doneness, insert a tooth pick and if it comes out clean then muffins are done. (Freezing instructions begin here.)
Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Then place in a gallon-sized freezer bag or container, seal tightly, and store for up to 3 months.Â
Prepare From Frozen: Thaw muffins in the refrigerator or warm in the microwave.
Notes/Tips
- I personally love using silicone muffin liners when I make muffin recipes. The muffins slide out of them so easily and they clean quickly in soapy water.
- You can store these at room temperature, in the fridge, or freeze them. Use an airtight container and line them with paper towels to absorb moisture.
- If you don’t have apple sauce, substitute oil and/or butter in place of the apple sauce and the recipe works fine.Â
I made these muffins for an early morning meeting … and they were a hit. The only drawback on making the muffins…I didn’t have any leftover to take home. They were very good. :}
★★★★★
So glad you enjoyed these Celesti. Not having any leftover is the highest praise! Thanks for leaving a review.
Great for breakfast. My husband loves to take them to work for a morning snack. So easy to make.
★★★★★
Glad to hear this Judith. Thank you for taking the time to leave a review.