Wow, fall came way faster than I expected. I’m pretty sure the leaves just started turning last night. So it’s a good thing I was prepared with 500 cans of pureed pumpkin in my pantry. Seriously, as soon as September rolls around, I run to the grocery store and stock up on my favorite ingredient of the season.
And yes, it’s very important to wait until September because I’m a stickler for not starting seasons before they’re meant to start. Like, what’s with Christmas decorations already being sold at stores?? I L-O-V-E Christmas time, but not before I fully enjoy the flavors and scents of autumn.
So here’s how I started my favorite flavor in my favorite season of the year. These moist, perfectly sweet, and healthy muffins. Yes, I said healthy! I experimented with using applesauce as a substitute for oil for the first time in my dessert baking life, and it was a success. I can’t say I miss the oil, because…well I can’t really taste the difference between these and other delicious muffins made with oil.
Tip #1: Don’t use cupcake/muffin liners. They slide right out of the pan without them, and you don’t get paper waste. Also, they look prettier, I think.
Tip #2: Use an old fashioned ice cream scoop to fill these and all muffins and/or cupcakes. It’s seriously so much easier to get them in there perfectly 2/3 of the way full.
There is one major difference between these and some other delicious muffins. Those muffins don’t always have an amazing cinnamon-oat streusel on top. These ones do. The streusel has butter in it, but not too much. Which means I still get to call it healthy. Everything in moderation, right?
This is me mixing the streusel with my hands, so that the cold butter gets all crumbly with the sugar, spice, and oats. Mmm butter-fingers.
This is me putting the most important part of these muffins on the muffins. Did I mention that this is also my boyfriend being an awesome photographer while I took a break to be a hand model? ♥
I’m going to go back to washing down my muffin with my morning cup of coffee. It’s noon here, but it’s Sunday…so it’s still morning. Bye-bye!
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 egg, beaten
- 3/4 cup canned pumpkin
- 1/4 cup milk
- ½ cup applesauce
- 1 cup old-fashioned oats
- 1/2 cup nuts or chocolate chips
- 1/2 cup light or brown sugar
- 1/4 cup old fashioned oats
- 2 tablespoons all-purpose flour
- 1/4 teaspoon cinnamon
- 1 1/2 tablespoons butter
- Preheat oven to 350 degrees fahrenheit.
- In a large bowl, combine the dry ingredients.
- Combine the beaten egg, pumpkin, milk, and applesauce; add wet ingredients to the dry ingredients just until moistened.
- Stir in oats and walnuts or chocolate chips.
- Fill greased muffin pan two-thirds full.
- In a small bowl, combine the brown sugar, oats, flour, and cinnamon. Cut in butter
- until crumbly. Sprinkle 1 rounded teaspoonful over each muffin.
- Bake for approx. 20 minutes and let cook completely before serving.