Ingredients

The following ingredients have 9 Servings
  • 1.5 cups spelt flour ((or white or whole wheat))
  • .75 cup brown sugar
  • .25 cup cane sugar
  • 1 teaspoon baking soda
  • 1.5 teaspoon cinnamon ((ground))
  • .50 teaspoon cloves ((ground))
  • .25 teaspoon nutmeg ((ground))
  • .50 teaspoon salt ((sea salt))
  • 1 cup pumpkin puree ((pure))
  • .50 cup olive oil ((light))
  • 2 eggs
  • 1 teaspoon vanilla ((pure))
  • .25 cup butter ((melted))
  • .25 cup brown sugar
  • .50 cup flour
  • .50 teaspoon cinnamon

Instruction

  • Preheat oven to 375 F and line muffin pan with 9 muffin cups
  • Melt butter in a small saucepan, be careful not to brown it
  • Place dry ingredients - 1 1/2 cups flour, 3/4 cup brown sugar, baking soda, cinnamon, cloves, nutmeg and salt in a mixing bowl and use a pastry cutter to mix together
  • In another mixing bowl - whisk together pumpkin puree, oil, eggs and vanilla until combined
  • Add dry ingredients to the wet ingredients and mix together with a spatula until just combined
  • In a small bowl, add crumb ingredients - 1/4 cup brown sugar, 1/2 cup flour, 1/2 teaspoon cinnamon and melted butter. Use a pastry cutter to combine. The mixture will be dense and not crumblike - that is perfectly fine
  • Spoon batter in muffin cups, fill them all the way
  • Take crumble in your hand and sprinkle as much as you want over the batter. I like just a moderate amount of crumble
  • Bake for 22 minutes or until done. Check to see if the muffins are done with a cake tester
  • Let cool in the pan for 5 minutes before transferring to a wire rack
  • Serve
  • Eat
  • Enjoy