Pumpkin Crumble Muffins

Muffin Ingredients

• 2-1/2 cups all-purpose flour

• 1/2 cup rolled oats

• 2 Tablespoon Pumpkin Pie Spice

• 2 teaspoons baking soda

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1-1/2 cups pure canned pumpkin (I love Libby’s)

• 3/4 cup brown sugar

• 3/4 cup white sugar

• 2/3 cup vegetable oil

• 1/2 cup applesauce

• 3 eggs

• 1 teaspoon vanilla extract

Crumble Topping Ingredients

• 3 Tablespoons butter, softened

• 1/4 cup brown sugar

• 3 Tablespoons rolled oats

• 3 Tablespoons all-purpose flour

• 3 Tablespoons coarsely chopped pecans or walnut

Directions

• In a medium mixing bowl cream together sugars and oil

• Add pumpkin, applesauce, eggs and vanilla

• In a separate bowl, combine flour, oats, pumpkin pie spice, baking soda, baking powder, and salt

• Whisk together with wire whisk and gradually add to wet mixture, folding mixture together with a spatula

• Combine well but do not over mix

Topping Directions

• For crumble topping, cream brown sugar and butter until smooth

• With a fork, stir in rolled oats, flour and nuts until mixture is crumbly
  

• Line muffin tins with paper liners or liberally spray muffin pan with baking spray

• Preheat oven to 350 degrees

• Pour batter into prepared muffin tins, top each muffin with crumble and bake for 23-27 minutes

• For mini muffins, bake for 12 minutes