Pumpkin Crumb Muffins

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 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings:

Ingredients

1 3/4 cups (230 g) all-purpose flour
1 cup (200 g) granulated sugar
1 1/2 teaspoons pumpkin spice (use 2 teaspoons if you like extra spice)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1 cup pumpkin puree
1/4 cup vegetable oil (or canola oil)
1/4 cup apple sauce (I use a 3 ounce pouch)
2 large eggs (whisked)
1 1/2 teaspoons vanilla extract

Crumb topping:

1/2 cup all-purpose flour
1/2 cup light brown sugar (I like to a do half and half)
1 teaspoon pumpkin spice (or ground cinnamon)
4 Tablespoons salted butter (melted)

Instructions

Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
Whisk the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt in a large bowl.
Stir in the pumpkin, oil, eggs and vanilla and mix just until combined. Do not overmix. Add in mix-in's if desired.
Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 2/3 the way full.
For the streusel topping, combine the flour, brown sugar, pumpkin spice and butter in a bowl. Use a pastry cutter or forks to cut the butter. Mix until it has formed crumbs. Then evenly spread across the muffins.
Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling rack.
Store the muffins in an airtight container for up to 3 days for freeze for up to 3 months.

Nutrition

Author: Jamielyn Nye