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Pumpkin spice muffins stacked on a colling rack.

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!

Yield: 18 muffins 1x
Prep: 15 minutesCook: 15 minutesTotal: 30 minutes


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:

*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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Make It Now:

  1. Preheat oven to 350°F. Grease 18 muffin cups or line them with paper liners. 
  2. In a small mixing bowl, combine the flours, oats, cinnamon, nutmeg, cloves, ginger, baking soda, baking powder, and salt.
  3. In a large mixing bowl, whisk together the pumpkin puree, sugar, oil, applesauce, eggs, and vanilla extract.
  4. Stir dry mixture into wet ingredients; mix just until combined (do not over mix).
  5. 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.
  6. Pour the batter into the prepared muffin tins until each one is about 2/3rds 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, 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.


  • 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. 
© Author: Polly Conner
Cuisine: American Method: Baking