Towards the end of my pregnancy with Eli I got it into my head that the best thing to stockpile my freezer with wasn’t meals, but muffins. While it probably would’ve been prudent of me to stockpile both, I loved having those muffins as something easy to grab and munch on all day long. With this new pregnancy and the slew of babies that my friends have been having, I’m back to muffin mode. This time around though, things are a little healthier, you know due to the feeding, growing and caring of both born and unborn offspring.
Pumpkin Muffins with a Crumble Topping
3/4 cup Whole Wheat Flour
3/4 cup All Purpose Flour
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Salt
1 1/3 cup Pumpkin Puree
1 cup Sugar
1/2 cup applesauce
1 tsp. Vanilla
1/2 cup Oats
1/3 cup Flour
1/3 cup Brown Sugar
1/2 tsp. Cinnamon
1/4 tsp. Salt
1/4 cup Cold Butter
1/2 cup Walnuts
Heat oven to 350.
Combine both flours, baking soda, baking powder and salt in a large bowl.
Pile the pumpkin puree, sugar, eggs, applesauce, vanilla on top of the dry ingredients.
Mix everything together until juts combined, it will be a fairly wet batter.
Portion into greased muffins cups, filling them 3/4 of the way to the top.
Make the crumble topping:
Combine oatmeal, flour, brown sugar an salt in a bowl.
Cut the butter into chunks and mix into the dry ingredients, mix with hands until small pea sized sizes form.
Gently mix in the walnuts.
Crumble the topping over the top of the muffin batter.
Bake muffins for 30 minute, until a toothpick comes out clean.
Enjoy these delicious and healthy little treats!!