Description
Hey friends! These muffins capture the essence of fall: tender, spiced pumpkin muffins filled with sweet-tart apples and topped with a buttery, crunchy cinnamon-oat crumble. Perfect for breakfast, brunch, or a cozy snack any time of day.
Ingredients
Muffins
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1 3/4 cups (218g) all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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2 tsp pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp ginger + 1/4 tsp nutmeg + 1/4 tsp allspice)
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1 cup (244g) pumpkin puree (100% pure, not pie filling)
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2/3 cup (133g) brown sugar
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2 large eggs, room temperature
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1/3 cup (79ml) vegetable oil (or melted coconut/light olive oil)
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1 tsp vanilla extract
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1 cup peeled and diced apples (Honeycrisp or Granny Smith)
Crumble Topping
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1/3 cup (42g) all-purpose flour
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1/3 cup (30g) rolled oats
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1/3 cup (67g) brown sugar
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1 tsp cinnamon
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4 tbsp (57g) unsalted butter, cold and cubed
Instructions
1. Prep
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Preheat oven to 350°F (175°C).
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Line a 12-cup muffin pan with paper liners or grease generously.
2. Dry Ingredients
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In a medium bowl, whisk together flour, baking soda, salt, and pumpkin pie spice.
3. Wet Ingredients
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In a large bowl, whisk pumpkin puree, brown sugar, eggs, vegetable oil, and vanilla until smooth.
4. Combine
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Gently fold dry ingredients into wet until just combined. A few lumps are fine.
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Fold in diced apples.
5. Crumble Topping
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In a small bowl, combine flour, oats, brown sugar, and cinnamon.
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Cut in cold butter using a pastry cutter or your fingers until mixture forms coarse crumbs with some larger clusters.
6. Assemble
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Divide batter evenly into muffin cups (¾ full).
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Generously sprinkle crumble on top, pressing gently.
7. Bake
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Bake 20-24 minutes, rotating halfway, until tops are springy and a toothpick inserted near the center comes out clean (avoid large apple chunks).
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Cool 5 minutes in pan, then transfer to a wire rack for at least 15 minutes before serving.
Notes
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Apples sinking? Toss diced apples in a tablespoon of flour before folding in.
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Dry muffins? Avoid overmixing and overbaking. Check at 18 minutes.
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Loaf option: Bake in a 9×5-inch loaf pan 55-65 minutes at 350°F (175°C).
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Freezing: Cool completely, then freeze in a single layer for up to 3 months. Thaw at room temperature or warm before serving.
Nutrition
- Calories: 250 kcal per muffin,
- Fat: 11g
- Carbohydrates: 35g