Pumpkin Spice Crumb Muffins

filed under: breakfast · recipes

Thanksgiving, already?! We just had 80 degree weather last week, how could it be? Are you losing your mind yet?  Regardless of my or your denial (or weather confusion), the holidays are here and happening. I’m sure you’ve already got your dinner and dessert menus picked and likely shopped for – but what about breakfast? Oftentimes we over look the first meal of the day in anticipation of the big food fest happening later in the day. Now I can hear the panic in your head. Don’t worry! If you haven’t figured the first meal of the day yet, I’ve got you covered with these Pumpkin Spice Crumb Muffins. Thanks to the Recipe Redux team for this month’s healthy holiday baking challenge.

You got this.

Oil and Sugar Free Pumpkin Spice Muffins that don't lack in flavor!

I’ve got a secret that you’ll never know – these muffins are oil and sugar free. BUT SO GOOD.

Okay, I lied. There’s a dash of oil and sugar in the crumb part only. I know it sounds scary – take all the good things out and how could a muffin not taste like dirt? Pumpkin puree and applesauce, that’s why! While I’ll be honest and say these aren’t the crumbiest (in terms of muffin cake texture), they’re definitely more dense because of all the good-for-you fiber. Not dry, just a bit denser than a traditional muffin…perfect for keeping you fuller longer before the festivities later in the day.

Oil and Sugar Free Pumpkin Spice Muffins that don't lack in flavor!

If your still looking for some last minute Thanksgiving recipes, try these creamy mashed sweet potatoes or a savory buckwheat salad.

Oil and Sugar Free Pumpkin Spice Muffins that don't lack in flavor!

Pumpkin Spice Crumb Muffins


  • 1 cup all purpose flour
  • 3/4 cup whole wheat flour
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cardamom
  • 1 cup unsweetened applesauce
  • 4 oz almond milk
  • 2 large eggs
  • 6 Tablespoons pumpkin puree
  • 1/3 cup whole wheat flour
  • 1/2 cup rolled oats
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup brown sugar
  • 5 Tablespoons vegetable oil


  1. Preheat oven to 350 degrees F. Line a muffin tin with baking liners or lightly grease with vegetable oil.
  2. Combine flour, salt, baking powder, and spices in a large mixing bowl. In a separate smaller bowl, whisk together the applesauce, eggs, pumpkin puree and milk until eggs well combined. Make a well in the dry ingredients and pour the wet ingredients inside, whisk to combine. If batter is too runny, add a few tablespoons of all purpose flour until more of a sticky consistency. Set aside.
  3. In a small bowl, mix together crumb ingredients until moist.
  4. Spoon or pour muffin batter 3/4 full into muffin tins. Spoon a tablespoon of crumb mixture over the top of each muffin. Bake muffins for 30 minutes or until a butter knife blade comes out clean from the center of a muffin.
  5. Let cool 10 minutes before removing muffins from pan.

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