By Francesca Patterson
Pumpkin season is upon us, so there is no better time to bake than now! The weather is getting cooler, and warm Fall flavors filling your home are just the thing you need to feel cozy. Loaded with carrots, apples, walnuts, and topped with a light crumble, these pumpkin muffins are great for a sweet morning breakfast or a healthy dessert. Making them from scratch is a fun and easy activity to do with our beautiful heirloom pumpkins. Save any extra pumpkin puree in your freezer for up to 3 months for any other baking or cooking needs. Try this out for a festive treat this week!
- 1 cup pumpkin puree (about 1/2 of a small culinary pumpkin, I used a Jarradale!)
- 1 & 1/2 cups whole wheat flour
- 1/2 cup all-purpose flour
- 3/4 cup light brown sugar, packed
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 2 tsp pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup coconut oil, melted
- 1/2 cup walnuts (chopped)
- 1 large apple (grated)
- 1 cup carrots (shredded)
- 1/4 cup applesauce
- 1 tbsp vanilla extract
- 1/2 cup golden raisins (optional! or replace with cranberries, currants)
Crumble topping ingredients:
- 1 cup all-purpose flour
- 3 tbsp light brown sugar
2 tbsp granulated sugar
- 1 tsp baking powder
- 6 tbsp of melted coconut oil
Pumpkin puree directions:
- Preheat your oven to 400 degrees. Carefully halve your pumpkin. Scoop out and discard the seeds and stringy bits with a spoon.
- Rub your pumpkin with a drizzle of neutral oil such as coconut or vegetable oil.
- Bake for 45-60 minutes or until pumpkin skin can be pierced easily with a knife.
- Allow cooling for about 10 minutes before handling. In batches, scoop out the flesh into food processor and process until smooth. Save any excess puree in the fridge for 1 week or in the freezer for 3 months.
Crumble topping Directions:
- In a small bowl, add all of the ingredients for the crumble topping.
- With your hands, mix them all until you see pea-sized crumbles form.
- Set aside to use as topping for muffins.
- Preheat your oven to 400 degrees and fill a 12-muffin tin with muffin liners.
- Using a large bowl, combine your dry ingredients: flours, sugar, baking powder, baking soda, salt, pumpkin pie spice. Mix until everything is thoroughly integrated and set aside.
- In another large bowl, mix your pumpkin, carrots, applesauce, coconut oil, grated apple, and vanilla until combined. Pour your dry ingredients into this bowl and stir until just mixed. Fold in walnuts and raisins until they are just spread out evenly.
- Fill the muffin cups evenly and sprinkle the crumble topping on each muffin. Bake for about 25 minutes or until a tester toothpick comes out clean.