This is a Guest Post brought to you by Leah Smith from Kids Kitchen.
This is recipe redux of a traditional pumpkin bread. The original recipe had twice as much sugar, 100% refined flour, and less nutrition from a smaller amount of pumpkin.
#1 Thing I am excited about with this recipe is: It uses the whole can of pumpkin! I don’t know how many times I have made a recipe that only uses 1/2 of the can and then you are stuck with the rest. You always plan to use the rest of the can in another recipe soon, but sometimes it just doesn’t happen.
One WHOLE CAN OF PUMPKIN = LESS waste and MORE nutrition
The crumble topping gets anyone excited about this muffin. Without all the fat and sugar from traditional frosting as a topping, you get a crunchy sweetness.
This recipe is perfect for any breakfast, brunch, or as a dessert this holiday season!
I packed one as a snack for my kids’ lunches this week.
Hope you enjoy!
- 1½ cups whole wheat flour
- 1 cup flour
- ½ cup oats
- 3 tsp pumpkin pie spice
- 2 tsp cinnamon
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1½ cups pumpkin puree (1 can of pumpkin)
- 1 cup sugar
- ⅔ cups oil (coconut oil)
- ½ cup applesauce
- 3 eggs
- 1 tsp vanilla
- ½ cup chopped walnuts (optional)
- Crumble Topping:
- 2 tbsp butter, softened
- ¼ cup brown sugar
- 4 tbsp oats
- 2 tbsp whole wheat flour
- Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners. Also could use mini muffins or square muffin tins for mini-bread loafs.
- Combine the flour, ½ cup oats, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, sugar, oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in nuts.
- Mix ¼ cup brown sugar with butter in a bowl until creamy and smooth. Mix in oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until topping is crumbly.
- Pour the batter into the prepared muffin tins. Sprinkle each muffin with crumble topping.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 to 30 minutes.
Leah Smith is a Registered Dietitian and Mom of 2 children in elementary school. Leah blogs about kid and family friendly healthy recipes at www.txkidskitchen.com and teaches kids cooking classes at the Twin Lakes YMCA in Cedar Park, TX. Find her on Facebook, Twitter or Pinterest.