These moist pumpkin crumb muffins are made with cinnamon, applesauce and pumpkin spice. Bonus points for a mouthwatering (and slightly addictive) crumb topping. They are the perfect grab-n-go snack!
Prep Time: 10 minutesminutes
Cook Time: 20 minutesminutes
Total Time: 30 minutesminutes
Servings: 12
Ingredients
1 ¾ cups (230 grams)all-purpose flour
1cup (200 grams)granulated sugar
1 ½teaspoonspumpkin pie spice(use 2 teaspoons if you like extra spice)
Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
In a large bowl, whisk the flour, sugar, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
Stir in the pumpkin, oil, apple sauce, eggs, and vanilla until just combined, bring careful not overmix.
Using a large cookie or ice cream scoop, fill each liner in the muffin pan 2/3 the way full.
Crumb topping
In a medium bowl, mix the flour, brown sugar, pumpkin pie spice, and butter until it has formed crumbs. Spread evenly across the tops of the muffins.
Bake 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a cooling rack.
Notes
Variations: Add walnuts, raisins or chocolate chips for another layer of flavor and added crunch or texture.Substitutions:
Pumpkin: For a slight twist, replace pumpkin with pureed sweet potatoes if that's what you have on hand.
Eggs: You can use 1 Tablespoon chia or flax mixed with 3 Tablespoons water and refrigerated 10 minutes in place of each egg.
Milk: If you are looking for a milk replacement, try orange juice instead.
More spice: Double the amount of pumpkin spice if you like more of an intense flavor.Icing. Drizzle some powdered sugar icing on top of the crumb topping for some added sweetness.Storage: Store in an airtight container up to 3 days or freeze up to 3 months.