breakfast dessert food muffins

Crumbly Pumpkin Muffins

I’m officially married!

Can you believe it? 
For 10 months, I’ve planned and planned — and now, it’s over. While I’m kind of sad it came and went so quickly (or at least it felt like it!), I’m also super excited for what’s next: house decorating, settling into our new Mr. & Mrs. titles, and of course, fall.
For me, fall and pumpkin-flavored things have always gone hand in hand. Pumpkin spice lattes, pumpkin desserts, pumpkin carving, you name it. As soon as September rolled around, as you can imagine, I had just one thing on my mind. 
So I partnered with the best baker I know (my sis!) and we created a masterpiece. Seriously. These pumpkin muffins are by far one of my fav desserts yet (right up there with the coconut cupcakes). 
We originally found the recipe from fellow blogger, Damn Delicious, but turned her crumbly bread into crumbly muffins for more of a bite-sized treat (that also looks great on my new Crate&Barrel cake stand).
If you’re itching for a pumpkin fix, these are for you. And as Damn Delicious says, the whole-wheat pastry flour, coconut oil and applesauce helps reduce the guilt a bit.

Crumbly Pumpkin Muffins

Makes 12 large muffins

Muffin Ingredients

1 cup all-purpose flour
3/4 cup whole-wheat pastry flour
1/2 cup sugar
1/4 cup brown sugar, packed
1/2 teaspoon pumpkin pie spice
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt  
1 cup pumpkin puree
1/3 cup coconut oil
1/4 cup unsalted butter, melted
1/4 cup applesauce
2 eggs
1 teaspoon vanilla extract

Crumb Topping Ingredients

1 1/4 cup all-purpose flour
1/2 cup brown sugar, packed
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 cup (1 stick) unsalted butter, melted


Preheat oven to 350 degrees F. Coat muffin tin with nonstick spray OR place muffin cups in pan.
Start by making the crumb topping by combining all crumb topping ingredients in a small bowl. Set aside.
Now make the muffin batter by combining flours, sugar, brown sugar, pumpkin pie spice, baking soda, baking powder and salt in a large bowl. 
In another medium-sized bowl, whisk together pumpkin, coconut oil, butter, apple sauce, egg and vanilla. Pour mixture over dry ingredients and stir until moist.
Scoop the batter evenly into muffin tin. Sprinkle generously with crumb topping, using your fingertips to gently press the crumbs into the batter.
Bake for around 25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15 minutes.

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