Pumpkin Muffins with Topping

(from home4edu’s recipe box)

This is a TNT recipe for my family. We love it. I did alter the original recipe from Allrecipes, so what you see here is my version.

Source: Allrecipes

Prep time: 10 minutes
Cook time: 25 minutes
Serves 24 people

Categories: Quick Breads

Ingredients

  • 1 2/3 C all-purpose flour
  • 1 2/3 C whole wheat pastry flour
  • 2/3 C rolled oats or coarse ground oats, your preference
  • 2 T pumpkin pie spice (can round a little)
  • 2 2/3 tsp baking soda
  • 1 1/3 tsp baking powder
  • 1 1/3 tsp teaspoon salt
  • 2 C pumpkin puree (or 1 can pumpkin puree)
  • 1 1/3 C brown sugar
  • 1 C white sugar
  • 3/4 C +2T vegetable oil
  • 2/3 C applesauce
  • 4 eggs
  • 1 1/3 tsp vanilla extract
  • 1/4 cup raisins (optional) OR 1/2 C raw, hulled pumpkin seeds
  • Topping (optional)
  • 3 T butter, softened
  • 3 T rolled oats
  • 3 T flour
  • 1/2 tsp cinnamon
  • 1T brown sugar or raw sugar
  • OR you can just sprinkle with some raw, hulled pumpkin seeds and cinnamon sugar

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 24 muffin cups with paper liners.

  2. Combine flours, oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl.

  3. Whisk pumpkin puree, brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl.

  4. Stir flour mixture into pumpkin mixture; mix well.

  5. Fold in raisins or pumpkin seeds. (this is optional)

  6. Pour the batter into the prepared muffin tin. Sprinkle each muffin with cinnamon sugar & a few pumpkin seeds or streusel topping

  7. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 minutes.

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