Pumpkin, Carrot and Apple Crumb Muffins
Tender and moist pumpkin muffins with carrots, apples, walnuts and a sandy crumb topping, they are perfect for breakfast or dessert. This is a wonderful recipe for fall, using many ingredients that are in season – pumpkin, apples, walnuts and carrots.
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 16-18 muffins 1x
Ingredients
Scale
- 2 cups all purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1/8 teaspoons salt
- 1/2 – 1 teaspoons ground cinnamon
- 3/4 cup pumpkin puree (NOT pumpkin pie filling)
- 1/4 cup applesauce
- 1 1/2 cups grated carrots (3–4 carrots)
- 1 large apple, grated (about 1/2–2/3 cup grated apple)
- 1/2 cup oil (grapeseed, avocado, coconut oil, etc.)
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts, optional
Crumb Topping:
- 1/2 cup all purpose flour
- 1 Tablespoon brown sugar
- 1 Tablespoon granulated sugar
- 1/4 teaspoon salt
- 4 Tablespoons butter, softened
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line 16-18 muffin pans with cupcake liners.
- In a medium bowl, combine the flour, sugars, baking powder, baking soda, salt and cinnamon. Mix to combine.
- Grate the carrots on the fine holes of a box grater. You need 1 1/2 cups of grated carrots for the batter. Grate the apple on the same fine holes of the box grater. The apple measurements don’t have to be as exact as the carrots – 1 large apple will be good, about 1/2 – 2/3 cups of grated apple.
- In a large bowl, combine the pumpkin puree, applesauce, grated carrots, grated apple, oil, eggs, and vanilla and mix until evenly combined.
- Add the dry ingredients to the wet ingredients and mix until all the flour is incorporated. Do not over mix. Stir in the walnuts.
- Portion out the batter among the lined baking cups of the muffin pan. You should have 16-18 muffins.
- In a medium bowl, combine all the ingredients for the crumb topping, using a fork or your hands to combine, until crumbs form. Spoon over the tops of the muffins.
- Bake in the preheated 400 degrees Fahrenheit oven for 10 minutes, then reduce the heat to 350 and continue baking until the muffins are baked through completely, about 8-10 minutes.
- Cool for 5 minutes, then remove the muffins from the muffin pan and continue cooling on a wire rack.
- Store the muffins at room temperature for about 3 days. You can also freeze the muffins for up to 3 months.
Notes
Other Options:
Use pumpkin pie spice instead of the cinnamon or add some grated nutmeg and allspice in addition to the cinnamon to give it more spicy flavor.
Add chocolate chips, chocolate chunks, grated coconut flakes, raisins or other dry fruit in addition to the walnuts. Use any type of nuts in a addition or instead of the walnuts.
Muffins freeze really well for up to 3 months.