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!
Ingredients
Muffin Batter:
- 1 1/2 cups whole wheat flour (preferably white/gold whole wheat variety)
- 1 cup all-purpose flour (preferably unbleached)
- 1/2 cup old fashioned rolled oats (quick oats work fine, too)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 3 1/2 teaspoons cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 (15-ounce) can pumpkin puree (Each can is about 1 1/2 cups puree.)
- 1 cup sugar (sub: 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:
- 1/2 cup light brown sugar
- 4 tablespoons salted butter (softened)
- 1/2 cup old fashioned rolled oats (quick oats will work, too)
- 1/4 cup whole wheat flour
Instructions
- Prep: Preheat oven to 350°F. Grease 18 muffin cups or line them with paper liners.
- Dry Ingredients: In a large mixing bowl, whisk together the flours, oats, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
- Wet Ingredients: In a small mixing bowl, whisk together the pumpkin puree, sugar, oil, applesauce, eggs, and vanilla extract.
- Combine: Stir wet mixture into dry ingredients, just until combined (do not over mix).
- For the Crumble Topping: In a small bowl, use a fork to combine the brown sugar and softened butter until smooth and creamy. Add in the oats and 2 tablespoons flour and stir until topping is crumbly.
- Add Topping: Add a heaping 1/4 cup of batter into each muffin tin hole. Sprinkle each muffin with about 2 teaspoons crumble topping.
- Bake: Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18-23 minutes (may take longer depending on your pan). To check for doneness, insert a tooth pick and if it comes out clean (except for a few crumbs) then muffins are done.
Freezer Instructions
Freeze For Later: Bake muffins as directed in recipe. Let cool completely. Then place in a single layer 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
- Recipe Update: We updated this recipe on 8/25/25 by doubling the crumble topping ingredients.
- Ways to Make These Healthier:
- Replace all the flour with white whole wheat flour if you want to make these 100% whole wheat. The white variety can replace all-purpose flour with very little textural differences, but the muffins do turn out a little darker.
- Use coconut sugar instead of white sugar. It's lower on the glycemic index.
- Cut the crumble topping in half (they are still yummy)!
- 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
Nutrition
Serving: 1 muffin | Calories: 265 kcal (13%) | Carbohydrates: 37 g (12%) | Protein: 4 g (8%) | Fat: 12 g (18%) | Cholesterol: 34 mg (11%) | Sodium: 276 mg (12%) | Fiber: 3 g (13%) | Sugar: 19 g (21%)
If you make this, please leave a review and rating letting us know how you liked this recipe!