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!
Servings: 12 Muffins
Calories: 252kcal
Ingredients
- 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 tsp Pumpkin pie spice
- ¾ tsp Baking soda
- ¼ tsp Baking powder
- ¼ tsp Salt
- ½ Cup Chocolate chips
For Crumb Topping
- ⅔ cup Flour
- ½ tsp Pumpkin Pie Spice
- 6 Tbsp Brown Sugar
- ¼ cup (½ stick) Melted Butter
- ⅓ cup Chocolate Chips
- ⅓ cup Pepita seeds
Instructions
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.
Notes
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.
Nutrition
Calories: 252kcal