Pumpkin, Apple Muffins with Granola Crumble

Now these are muffins. I know I’ve been a bit of a broken record lately, what with the things with oats and apples, and the things with pumpkin and oats and the things with oats and oats….okay, wow.  Hey, I never claimed to be a terribly original thinker. Well, I haven’t made claims like that since I had a kid and basically gave up on doing any more than the very bare minimum at everything. But suddenly this paragraph has taken a very bizarre turn.  Where were we?
Muffins. Healthy, tasty, muffins! Instead of frosting, these are topped with a sprinkling of homemade granola, which provides the perfect counterpoint to the moist, tender muffin part. Much like the last muffin/cupcake recipe, this one is ever adaptable. In fact, its the same recipe except I swapped the all-purpose flour for whole wheat and replaced half of the canned pumpkin with applesauce. Oh, and topped them with granola, obviously.
If you’re having guests for Thanksgiving, these would make a nice, relatively light and healthy pre or post-feast breakfast option (not to mention a nice way to use any leftover canned pumpkin).
We’ll be heading off to Ohio tomorrow for a few days with the in-laws, so no cooking related posts from me this year. Wherever you’re spending the holiday, safe travels and happy eating.
Pumpkin Apple Muffins with Granola Crumble
2 cups white whole wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup sugar
3/4 cup oats
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon allspice
1 egg
1/4 cup melted butter
3/4 cup water
1/2 cup canned pumpkin
1/2 cup applesauce
1/2 cup homemade granola
Preheat oven to 375 degrees F. Mix flour, baking powder, salt, sugar, oats and spices in a bowl and whisk to combine. Add wet ingredients and stir just until mixed. Drop batter by even spoonfuls into a lined muffin tin. Top each muffin with a sprinkle of granola. Place tin on the center rack of preheated oven and bake for 20 minutes. Cool slightly before serving.