Amanda Fiveash: Pumpkin Crumble Muffins

By Amanda Fiveash 

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As soon as the first hint of pumpkins emerges from the farms, my son is going down the list asking for his favorite pumpkin recipes.  He can’t quite seem to get enough pumpkin anything in the fall.  His first request this year was for pumpkin crumble muffins!  They are his all-time favorite fall treat.  In his words, they are scrum-dittili–umptious.  I would have to say I agree. 

There is nothing like having an entire house filled with the amazing aroma of fall.  The spice combination that fills the muffins are warm, tickling your taste buds. 

As I pulled these from the oven, the children waited rather impatiently.  Once they were placed on the cooling rack, their patience was tried even more.  “How many pictures are you going to take?” echoed from their lips.  I snapped several photos, and caved.  They just smelled too good to not savor them warm. 

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The best thing about this recipe, other than eating them, is the fact that they are so simple.  You don’t even need a mixer, just a bowl and spoon! 

Looking for a muffin that just says “fall?” Here’s one for you.

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Pumpkin Crumble Muffins
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For the muffins
  1. 1 1/2 cup of all-purpose flour
  2. 1 cup of sugar
  3. 1 teaspoon of baking soda
  4. 1/2 teaspoon of salt
  5. 1 1/2 teaspoons of pumpkin pie spice
  6. 1 cup pumpkin puree
  7. 1/4 cup of almond milk (or milk)
  8. 1/3 cup of melted coconut oil (or butter)
  9. 2 large eggs
  10. 1 teaspoon of vanilla
  11. 1/3 cup of mini chocolate chips (optional)
For the topping
  1. 1/3 cup of flour
  2. 1/2 cup brown sugar
  3. pinch of salt
  4. 3 tablespoons of coconut oil
  5. 1/3 cup of chopped pecans or walnuts (optional)
Instructions
  1. Preheatthe oven to 350
For the muffin batter
  1. Line a muffin pan with liners or lightly oil the inside of each cupcake indention and set aside.
  2. Combine all dry ingredients in a medium bowl. Stir and set aside.
  3. Combine all wet ingredients together.
  4. Stir in the dry ingredients until the mixture in just combined; fold in the chocolate chips.
  5. Spoon the batter evenly into each tin.
For the crumb topping
  1. Combinethe dry ingredients for your crumb topping
  2. Add in the coconut oil and stir with a fork until it starts to form crumbs.
  3. Divide the mixture over the muffins.
  4. Loosely cover the tops of the muffins with foil and bake for 10 minutes; remove foil and continue to bake for 17-20 minutes.
Notes
  1. As tempting as it is, allow them to cool slightly before diving in!
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What is your favorite pumpkin recipe? 

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Amanda was born in Arkansas and although lived in several other states, returned home to put down roots before starting her own family in Northern Arkansas.  Her blog, Our Homemade Life is a creative outlet to share her adventures in motherhood from making messes with crafts and in the kitchen to homeschooling and their love of family travel.  You can connect with Amanda on Google+, Twitter, Instagram, Pinterest & Facebook.

20 comments

    • Amanda says:

      Pumpkin is one of my favorites to bake with, so my kids have had since they could eat. Now they ask for us to bake and freeze the puree for later in the winter too.

  3. Debbie says:

    I’m baking up a lot of pumpkin this month as well. Muffins are such a nice way to share the flavors of fall. Thanks for sharing yours.

  5. Rhonda B. says:

    I’m not a big pumpkin fan, but I bet my hubby would like these. He goes to work really early in the mornings, so this would be easy for him to grab and go.

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