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
2 tsp vanilla extract
2 tbsp brown sugar
2 tbsp white sugar
2 tbsp flour
2 tbsp oats
2 1/2 tbsp butter
Preheat the oven to 350. Mix dry ingredients, including oats and cinnamon, and whisk well.
Add all wet ingredients.
Whisk until all the pumpkin is incorporated for a smooth(ish) batter.
Stir in walnuts and set batter aside.
In a small bowl, combine all dry crumble ingredients.
Chop in butter — it should be room temperature, but not too melted.
Using your fingers, crumble the butter and dry ingredients together, until all the butter is incorporated.
Try not to sneak a bite. You won't succeed, but try.
Pour batter into a greased or lined muffin pan, and distribute crumble topping evenly over each muffin-to-be.
Bake For 25 minutes, or until a knife comes out clean.