Pumpkin Crumb Muffins
These pumpkin crumb muffins are soft, moist and full of warm pumpkin spice flavor. They are perfect for a fall breakfast treat with a buttery, brown sugar crumble topping!
Ingredients
- 1 ¾ cups (230 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 ½ teaspoons pumpkin pie spice (use 2 teaspoons if you like extra spice)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup pumpkin puree
- ¼ cup vegetable oil , or canola oil
- ¼ cup apple sauce (I use a 3-ounce pouch)
- 2 large eggs , whisked
- 1 ½ teaspoons vanilla extract
Crumb topping
- ½ cup all-purpose flour
- ½ cup light brown sugar (I like to a do half-and-half)
- 1 teaspoon pumpkin pie spice , or ground cinnamon
- 4 Tablespoons salted butter , melted
Instructions
- Prep. Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
- In a large bowl, whisk 1 3/4 cups flour, 1 cup granulated sugar, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt.
- Add wet ingredients.Stir in 1 cup pumpkin puree, 1/4 cup vegetable oil, 1/4 cup apple sauce, 2 eggs, and 1 1/2 teaspoons vanilla until just combined, bring careful not overmix.
- Fill muffin pan. Using a large cookie or ice cream scoop, fill each liner in the muffin pan 2/3 the way full.
Crumb topping
- Combine crumb topping. In a medium bowl, mix 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon pumpkin pie spice, and 4 Tablespoons butter until it has formed crumbs. Spread evenly across the tops of the muffins.
- Bake 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.
Nutrition
Serving: 1muffin, Calories: 264kcal, Carbohydrates: 49g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 249mg, Potassium: 127mg, Fiber: 2g, Sugar: 21g, Vitamin A: 3217IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
