Pumpkin Crumble Muffins
There is nothing like enjoying a warm and tasty pumpkin muffin as an autumn treat. These pumpkin-crumble muffins are packed with whole-grain goodness and are easy to make. They are perfect for breakfast or enjoyed as an afternoon snack with a cup of hot tea or coffee. Enjoy!
Makes 6 large muffins or 12 mini muffins
Ingredients:
- 1¾ c. whole-wheat flour
- ⅓ c. rolled oats
- ½ tsp. baking powder
- ½ tsp. baking soda
- 1 tsp. salt
- 1 tsp. cinnamon
- ½ tsp. nutmeg
- ⅓ c. coconut oil, melted
- ½ c. maple syrup
- 2 large eggs
- 1 c. pumpkin puree
- ¼ c. milk
- 1 tsp. vanilla
Topping:
- ½ c. whole wheat flour
- ¼ c. rolled oats
- ¼ c. brown sugar
- ½ tsp. salt
- 4 tbsp. coconut oil, melted
- 2 tbsp. pumpkin seeds
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Instructions:
- Preheat the oven to 350°F.
- In an electric mixer, combine the flour, oats, baking powder, baking soda, salt, cinnamon, and nutmeg, and mix until well-blended.
- Pour in the coconut oil, maple syrup, eggs, pumpkin puree, milk, and vanilla, and blend until smooth.
- Line a muffin pan with the appropriately sized cups (large or mini), and fill halfway with batter.
- In a medium bowl, mix together the topping ingredients, and sprinkle the mixture evenly on top of the muffin batter.
- Bake for 25–30 minutes, using a cake tester to be sure the muffins are completely cooked.
- Let rest for 15 minutes before serving.
