A Spoonful of Sunshine

Pumpkin Crumb Muffins October 8, 2012

Filed under: Uncategorized — Theresa @ aspoonfulofsunshine @ 2:00 am

Fall is here.  Not that it really feels like it here in Santa Barbara considering there are more beautiful sunny days now than there ever were in June.  Even though it still reaches at least 70° every afternoon, there were a couple of mornings this week that felt nice and crisp.  More importantly since Starbuck has already joined the party and I am sitting in one typing this up and sipping on an iced coffee with soy and 1 pump pumpkin spice, I am going to jump on the pumpkin bandwagon and celebrate with muffins.

Like many food bloggers I am obsessed with pumpkin.  I hoard it in the fall (did you know Smart & Final sells 8 lb cans?) eat it year round mostly in yogurt bowls and oatmeal, but sometimes just by the spoonful.  I have this theory.  Some people have red, blue, or yellow undertones to their skin.  Me? I am just orange.  And I think it is because I eat loads of pumpkin, squash, and carrots.  I have that sun-kissed glow year round and am able to save my skin from getting too leathery and sun-damaged :)

Pumpkin Crumb Muffins

Ingredients

muffin batter:

1 1/2 cups whole wheat flour

1/2 cup rolled oats

1 tsp baking soda

1 tsp baking powder

1/2 tsp salt

2 tsp pumpkin pie spice

1 tsp cinnamon

2 tbsp coconut oil

1 15 oz. can of pumpkin puree

2 eggs

1/4 cup molasses

crumb topping:

1/3 cup chopped hazelnuts

3 Tbsp rolled oats

2 tbsp brown sugar

1 tbsp room butter

1 tbsp coconut oil

Directions

  1. Assemble the topping first by combining hazelnuts, oats, sugar, butter, and coconut oil.  Give a good mix so everything is coated and set aside.
  2. In a large mixing bowl combine flour, oats, baking soda & powder, salt, pumpkin pie spice, and cinnamon.
  3. In another large mixing bowl melt 2 tbsp of coconut oil.
  4. Add pumpkin, molasses, and eggs to coconut oil.  Stir to make sure there are no lumps.
  5. Add dry ingredients to the bowl of wet ingredients and stir until just combined.
  6. Spoon the batter into a greased muffin tin       *** Note: I would not recommend using muffin liners because os the small amount of fat in this recipe so the muffins may stick.
  7. Sprinkle the crumb topping over the muffins and gently pat it down into the batter.
  8. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean.

Makes about 12 muffins

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12 Responses to “Pumpkin Crumb Muffins”

  1. Oh these sound insanely good!! … seriously 8lb cans of pumpkin? I’d be in heaven!!

  2. I made pumpkin muffins this weekend too! But I kept them bland, no topping for me… Yours is like the 3rd pumpkin muffin recipe I’ve seen today that looks waaayyy better than mine did! Lol!

  3. These looks incredible! Nothing beats a good pumpkin muffin:) THanks for the recipe!

  4. Kaitlin Says:

    SOOO adding this to the list. I couldn’t help but read about the pumpkin beer recipe above…try this one!

    http://www.thebrewerandthebaker.com/2012/09/pumpkin-ale-beer-bread/

    or this one

    http://snappygourmet.com/2011/10/17/pumpkin-ale-cupcakes-with-streusel-cream-cheese-frosting/

  5. thanks for linking these up – love that you used molasses in them, too! and I loooove anything with a crumble topping!

  6. […] Orange and a lot of spoonfuls of Pumpkin Muffin Batter.  hint hint […]

  7. […] hey, I’ll take what I can get! Thanks, Theresa! P.S. She just posted a fantastic recipe for pumpkin muffins! Go make them; they’re […]

  8. WOAH! Those muffins sound amazing!!!!!! I’ve been trying not to go on pumpkin overload but now I might need to ;)

  9. I love pumpkin muffins! Those looks like the perfect fall breakfast!


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