Healthy Cinnamon Pumpkin Muffins are made with whole wheat flour, applesauce and have a delicious oat streusel topping.
Last month I shared the recipe for these tasty muffins over at White Lights on Wednesday and today I am so excited to share them with you here! My kids loved them! I mean loved, they even replaced our daily chocolate chip banana bread muffins for a couple of weeks. My muffin obsession is no secret around these parts and now that Fall is in full swing, at least the flavors of Fall, I have been baking with pumpkin a lot lately.
One of my favorite ways to eat pumpkin is in bread/muffin form. I don’t have a whole lot of self control around them, which is one reason I wanted to make them a bit healthier than your typical morning muffin. Healthier muffins are always better for me, since I tend to eat 2 or 3 at a time. They are just too yummy to only eat one, unless you’re under the age of 5 and can’t or have amazing will power like I used to possess before I turned 30.
So if you can’t seem to get enough pumpkin baked goods, then you definitely need to bake up a batch of these muffins soon. Pumpkin isn’t just for pie! Sneak a little extra into your morning routine with my Healthy Cinnamon Pumpkin Muffins with Streusel Topping. Crunchy oat topping, soft, fluffy pumpkin flavored muffins – what’s not to love? I hope you’ll enjoy them too, happy baking!
- ¼ c pumpkin puree
- ¼ c maple syrup
- ¼ c brown sugar
- ⅛ c + 2 tsp apple sauce
- 1 egg
- ½ c whole wheat flour
- ¼ c unbleached all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 2 Tbs oats
- 2 tbs flour
- 2 Tbs brown sugar
- pinch salt
- 1 Tbs coconut oil, solid
- Preheat your oven to 350º F and prepare a 6 well muffin tin with paper liners or baking spray.
- In a mixing bowl combine the pumpkin puree, maple syrup, brown sugar, apple sauce and egg, whisk until smooth.
- In a separate mixing bowl whisk together the flours, cinnamon, baking powder, baking soda and salt.
- Add the dry ingredients to the wet and stir until it just comes together, it's ok if it's a little lumpy (over working the batter makes tough, chewy muffins).
- In a small bowl make the streusel topping by stirring together the oats, flour, brown sugar and salt.
- Cut the coconut oil in using a fork and stir until the mixture is a sandy texture.
- Divide the batter between the paper liners and top with ⅙ of the streusel topping.
- Bake for 16-18 minutes until a tester comes out with just a few crumbs.
- Cool in the pan 5 minutes, transfer to a wire rack to cool completely or serve warm.
Do you have a serious muffin craving to fill, try these: