Healthy pumpkin muffins with applesauce, topped with a spicy crumble, and soft in texture with no refined sugar, and low in calories thanks to a few simple swaps including applesauce. A nutritional breakfast muffin with fiber and vitamins, made in one bowl in 20 minutes and egg-free.
Line cupcake pans with paper liners. Either 1 (12-well) pan or 2 6-well pans.
Stir 1 tablespoon of lemon juice into the milk and allow it to curdle for 5 minutes.
Crumb Top, optional
Combine ingredients with a fork for only a minute - you don't want the butter to melt. Allow texture to be chunky and put it in the freezer.
½ cup flour, ½ cup brown sugar, 2-6 tablespoon butter sticks, chilled and chopped
Make Pumpkin muffins
Mix up the wet ingredients in a large bowl.
1 cup pumpkin puree, canned, ½ cup milk, 1 tablespoon lemon juice, 3 tablespoon applesauce, ½ cup brown sugar (coconut sugar), ¼ cup olive oil, 1 teaspoon vanilla
Set a sifter over the bowl, and add the dry ingredients + spices to it. Then using a spoon to push the dry ingredients into the bowl on top of the wet ingredients.
Or, alternatively, just stir up the dry ingredients in a separate bowl and dump that into the wet ingredients.
Use a medium scoop or 2 tablespoon scoop to fill each well. If you are using crumb top, add it to each muffin now.
Bake for 20-22 minutes.
Let muffins cool for 20 minutes in pan.
Store Pumpkin Muffins
Store pumpkin muffins covered at room temperature for one day. After that, refrigerate for 4 days, again well covered but with paper towels in container.
Video
Notes
Oil-free: Swap oil for more applesauce or coconut oil.Milk: I used almond but any dairy-free milk works.Flour: All purpose also works, just use less, 1 ¾ cup for this recipe.Removing the muffins. There is not a ton of oil and butter in these muffins so to help them not stick to the papers, let them cool in the pan for 20 minutes then peel off paper carefully or grease and flour the pan instead of using papers.Mix-ins: To the batter, fold in your choice of chocolate chips, shredded carrots, or crushed walnuts. Add ¼ cup of each, and you can even omit the streusel top and instead sprinkle some of the mix-in on top of the batter before cooking.