Apple Pumpkin Crumble Muffins

These are a such hit on a chilly autumn morning for any pumpkin fan. The streussel topping and tender apple pieces throughout make this moist muffin a perfect accompaniment to a warm cup of tea or coffee.   I made a few changes to the original recipe and substituted spelt flour for white flour and raw turbinado sugar for white sugar.  I also used coconut oil since it’s the healthiest oil for baking. I never use pumpkin from the can but rather bake a big one, run it through a food processor and freeze cups of it for future recipes.


Apple Pumpkin Crumble


2 1/2 cups spelt flour

2 cups raw turbinado sugar

1 tablespoon pumpkin pie spice mix (you can also make your own blend of nutmeg, cinnamon and cloves)

1/2 teaspoon salt

2 eggs

1 cup cooked pumpkin

1/2 cup coconut oil

2 cups finely chopped peeled apples


1.  In a bowl, combine the first five ingredients. 

2.In another bowl, combine the eggs, pumpkin and oil and then stir into dry ingredients until moistened.

3. Fold in apples.

4. Filled paper-lined muffin cups two-thirds full. 

5. In small bowl, combine sugar, flour and cinnamon.  Cut in butter until crumbly.  Sprinkle over batter.

6. Bake at 350 degrees for 35-40 minutes or until golden brown.


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