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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.
- 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.
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.
Find it online: https://thrivinghomeblog.com/pumpkin-spice-muffins/
