Pumpkin Granola Crumble Topped Muffins

Total Time: 26 mins Preparation Time: 6 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1/4 cup flour
• 1 1/2 tablespoons margarine
• 1 1/2 tablespoons sugar
• 1/4 teaspoon cinnamon
• 1 cup apple cinnamon granola cereal (i used zoe's)
• 1/2 cup canned pumpkin, plus
• 2 tablespoons canned pumpkin
• 2 tablespoons apple butter
• 1/2 cup unsweetened applesauce
• 1/4 cup oil
• 1/2 teaspoon vanilla
• 3/4 cup whole wheat pastry flour
• 3/4 cup unbleached all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 tablespoons soymilk, or as needed

Recipe

• 1 preheat oven to 400 degrees f.
• 2 spray either 6 large muffin baking cup pan or 12 small muffin cups with cooking spray.
• 3 make the topping, combine flour, cinnamon and sugar, cutting in margarine until mixture resembles coarse crumbs and set aside.
• 4 in a large bowl, mix together the cereal, pumpkin puree, apple butter and applesauce.
• 5 set aside for 5 minutes, or until cereal is softened.
• 6 once cereal is soft, add the oil and vanilla.
• 7 stir together flours, sugar, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
• 8 add the flour mixture to the pumpkin miture,stirring until combined, you will need to add the soy milk to make it not such a stiff dough.
• 9 divide the mixture to muffin cups evenly.
• 10 sprinkle the muffins evenly with the topping.
• 11 bake for about 20 minutes, until golden and a toothpick inserted into the center of a muffin comes out clean.
• 12 place on cooling rack, cover with a tea towel for 5 minutes.
• 13 after the five minutes, run a butter knife around the muffins, then remove very carefully, they are very soft and delicate.
• 14 cool completely, place in tupperware lined with a paper towel.
• 15 freeze after 1-2 days, wrapped in plastic wrap.