Pumpkin Muffins, Obviously



pumpkin Reality check: We're a little too old to trick-or-treat. That means, come sunset on October 31, we'll all be out dodging costumed kids on our way to slightly more adult festivities — or at home, hiding from them, and watching Hocus Pocus. Either way, we have a better idea: Make these muffins.

There's no denying pumpkin is the flavor of the season (seen the line at Starbucks lately?), and as far as we're concerned, this is the best way to put it to use. Pumpkin is a great addition to any baked good because of its magical moist-making properties. A little cinnamon, vanilla, and crumbly oatmeal topping? Yes, please! Forget Halloween — when's breakfast?


Muffin Ingredients
2 1/2 cups flour
1/2 cup rolled oats
1 tsp cinnamon
2 tsp baking soda
1 tsp baking powder
1/2 cup chopped walnuts
1 15 oz can pure pumpkin
1 cup brown sugar
1 cup white sugar
1/2 cup vegetable oil
1/2 cup applesauce
3 eggs
2 tsp vanilla extract

Crumble Ingredients
2 tbsp brown sugar
2 tbsp white sugar
2 tbsp flour
2 tbsp oats
2 1/2 tbsp butter

muffiningredients Preheat the oven to 350. Mix dry ingredients, including oats and cinnamon, and whisk well.
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Add all wet ingredients.
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Whisk until all the pumpkin is incorporated for a smooth(ish) batter.
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Stir in walnuts and set batter aside.
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In a small bowl, combine all dry crumble ingredients.
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Chop in butter — it should be room temperature, but not too melted.
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Using your fingers, crumble the butter and dry ingredients together, until all the butter is incorporated.
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Try not to sneak a bite. You won't succeed, but try.
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Pour batter into a greased or lined muffin pan, and distribute crumble topping evenly over each muffin-to-be.
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Bake For 25 minutes, or until a knife comes out clean.
muffinfinal Happy breakfast!

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