Pumpkin Spice Muffins with Crumb Topping
Pumpkin applesauce muffins are so easy to make and are a guilt free fall breakfast treat. Topped with soft pumpkin spice crumb and melty chocolate!
Prep Time10 minutes mins
Cook Time17 minutes mins
Total Time27 minutes mins
Course: Breakfast
Cuisine: American
Servings: 12 Muffins
Calories: 252kcal
- 1 ¼ Cup Pumpkin Puree
- 2 large Eggs
- ⅓ cup Apple Sauce
- ⅓ cup Flavorless Oil
- ⅔ Cup Sugar
- 1 ⅔ Cups Flour (I used ½ white whole wheat pastry flour+½ Apf)
- 2 teaspoon Pumpkin pie spice
- ¾ teaspoon Baking soda
- ¼ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ Cup Chocolate chips
For Crumb Topping
- ⅔ cup Flour
- ½ teaspoon Pumpkin Pie Spice
- 6 tablespoon Brown Sugar
- ¼ cup (½ stick) Melted Butter
- ⅓ cup Chocolate Chips
- ⅓ cup Pepita seeds
To prepare Pumpkin Spice Crumb Topping:
Mix flour, sugar, salt and pumpkin spice together. And pour butter over it. Add in chocolate chips and seeds.
Mix with a fork till crumbles form. Spread over muffin batter before baking.
for Pumpkin Muffins
1. Preheat oven to 400 degrees. And line a muffin tin with liners. Set aside.
2. Beat the eggs, pumpkin, oil and applesauce together in the bowl of a mixer. Add sugar and blend well.
3. Now sift .Add the flour, pumpkin pie spice, baking soda, baking powder and salt over wet and fold only till the flour disappears. Mix in chocolate chips.
4. Pour the batter (it will be thick) into prepared liners. Top with crumb topping and press it down lightly.
5. Bake at 400 for about 15-17 minutes or till the muffin springs back when touched lightly in the center.
6. Top with a few more chocolate chips for looks (optional, but hey! More chocolate chips!!!). Enjoy warm.
Storage
Left overs can be stored covered at room temp. tightly up to 2 days. In fridge for about 5 days.
For longer storage keep in an air tight container (to avoid freezer smells) up to 2 months.
Thaw overnight in refrigerator, or counter top for a few hours. Or re-heat in microwave for 20-30 sec.
Calories: 252kcal