Pumpkin Muffins with Spiced Pepitas


If you love a crunchy muffin top, this is the perfect muffin for you. Not only does this seasonal  recipe bring together a soft texture, warm spice and an addictive crunch top all into one perfect bite. Bake these up for a brunch weekend and you'll have extra for breakfast all week long. 


Pumpkin Muffins with Spiced Pepitas 


3 C All-Purpose Flour

3 C Whole Wheat Flour

1½ T Baking Powder

1 T Baking Soda

2 T Jansal Valley® Pumpkin Pie Spice

1 t Salt

4 C Pumpkin Puree (see tip!)

1½ C Vegetable Oil

2 C Plain Yogurt

6 Large Eggs

2 C Sugar

For Topping:

½ C All-Purpose Flour

1 C Oats

3 C Jansal Valley® Pepitas / toasted

¼ C Sugar

½ t Salt

1 C butter / cubed / chilled

1 t Jansal Valley® Whole Allspice / ground



Preheat oven to 350°F

For the muffins, combine flours, baking powder, baking soda, pumpkin pie spice blend, and salt. Set aside. In another bowl, combine pumpkin puree, vegetable oil, yogurt, eggs, and sugar. Gently incorporate dry ingredients into wet ingredients until just moistened. Be sure not to over mix. Evenly distribute muffin batter into a greased muffin tin, approx. ¾ full. 

For the topping, mix flour, oats, pepitas, sugar, and salt in a bowl. Add butter and rub all ingredients together with your hands until a crumb topping forms. Evenly distribute topping over muffin batter.

Bake for 25-30 minutes, or until done.

Spiced Pumpkin Muffins


Homemade pumpkin puree is easy and delicious.

Preheat your oven to 400°F. Split a pumpkin in half and scoop out the seeds (save to make your own toasted pepitas!) and fiber. Lay flesh side down on a baking sheet and roast 30-45 minutes. Allow to cool before scooping out the flesh and mashing or blending in a food processor for desired consistency.

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