I’m so glad I live in a world where there are Octobers. – L.M. Montgomery
It’s my first post for the month and I’m bringing you Crumbly Pumpkin Muffins! I’m so very excited to be back sharing my little world with you! I know I dropped off for about two weeks there – so sorry! Where have I been? Where haven’t I been? It’s been a bit of a whirlwind and to top it all off, I’ve been sick and the don’t-talk-to-me-I-just-want-to-curl-into-a-ball type sick. Yuck is right. While I’m not 100% yet, I am feeling much MUCH better. I hope you’re all doing well and keeping healthy!
One thing that got me out of this rut was the cool and crisp first days of Fall. Being able to bust out my warm and cozy sweaters was both fashionable and functional. The leaves just starting to turn colour, every store bursting with golden hues of yellow, red, orange, and everything to do with Thanksgiving and Fall. Fellow Canucks – this coming weekend is already Thanksgiving! (insert jaw drop)
Bring on the pumpkin EVERYTHING! I’ve already posted a hearty Pumpkin Barley Risotto which was beyond, beyond, beyond delicious. Another pumpkin recipe is ok right? I trust you’ll let me know when I go overboard. If I start posting about pumpkin and cheese sandwiches you’ll send someone to pull me away from the keyboard right?
These Crumbly Pumpkin Muffins are far from weird but totally out of this world. No matter how many times I make this recipe, they come out fantastic. The muffin is incredibly moist and not overly sweet which makes it a nice grab-and-go for the morning. The crumbly topping delivers that perfect hit of sweetness as all the warm flavors and enticing scents combine.
Did you know that the pumpkin is technically a fruit? What the…? Here I was thinking I was sneaking another serving of vegetable into my day but alas…guess I’ll be steaming that head of broccoli afterall. I hope that doesn’t stop you from trying these out though because one thing I know for sure is that these Crumbly Pumpkin Muffins are 1,000% delicious.
enjoy | liz | xo
- 1 cup all-purpose flour
- 3/4 cup whole wheat flour
- 1/2 cup sugar
- 1/4 cup brown sugar, packed
- 1 1/2 tsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 cup pumpkin purée
- 1/3 cup coconut oil
- 1/4 cup unsalted butter, melted
- 1/4 cup unsweetened applesauce
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar, packed
- 2 tbsp sugar
- 1 tsp pumpkin pie spice
- 4 tbsp unsalted butter, melted
- Preheat the oven to 350F. Lightly coat two muffin tins with butter or nonstick spray.
- Make the crumb topping by combining flour, sugars, pumpkin pie spice and butter. Set aside.
- For the muffins, in a large bowl, combine flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt.
- In another bowl, whisk together the pumpkin, coconut oil, butter, apple sauce, egg and vanilla.
- Pour the wet mixture over the dry ingredients and stir using a wooden spoon or rubber spatula just until moist. Do not over mix.
- Scoop the batter evenly into the muffin tins. Sprinkle each with reserved topping (approx. 1 tsp per muffin), using the back of the spoon to gently press the crumbs into the batter.
- Place into oven and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 15 minutes before transferring onto a wire rack.