Pumpkin Muffins with Pecan Crumble

So I’m not a huge fan of coffee cake.


I know, I know, saying that is like a crime against humanity, all things delicious, my aunt’s award winning coffee cake, the list goes on. But I’m not. What I am a fan of, though, is the crumble on the coffee cake.

Oh Lord, I could eat that crumble all by itself. Slap a hunk of it in front of me and two things will happen: 1. I’ll gobble down the whole thing in less than 30 seconds, and 2. I’ll probably ask for more. Dear future husband: make me a coffee cake on our first date and I will marry you then and there. (Overstatement? Probably not)

But okay, let’s be honest here… the crumble alone on a single piece of coffee cake is most likely 50 (plus) calories. All of which is sugar, butter, and guilt. So, being who I am (dessert lover and ever so health conscious… most of the time) I decided to recreate the perfect fall breakfast item, topped with a healthy crumble of my own.


Okay so this crumble is so unbelievably healthy. You just need three things, all of which are so easy to find and take no prep whatsoever. Oats, granola, and pecans. Sprinkle these on the muffins just before they go in the oven and oh my gosh when they come out they will be so divine you’ll never give the coffee cake crumble a second glance again.


So here’s the low down on this crumble:

  1. The oats: okay so this is probably the healthiest part of the crumble. Oats have a ton of fiber and protein, so they’ll just add in keeping you full longer, and actually help prevent you from reaching for that second muffin or, even worse, that tempting donut that just happens to be in your break room at work.

  2. The pecans: WOW I REALLY CAN’T SAY ENOUGH ABOUT THESE BABIES. You know the sweet potato casserole your aunt brings to Thanksgiving every year? Topped with brown sugar, pecans, and if you’re lucky, marshmallows? Well this part of the topping is completely reminiscent of that. The toasted pecans are basically pieces of heaven, and combined with the warm, pumpkin muffin… let’s just say thank goodness for the oats, or else nothing would be stopping you from grabbing a second or third.

  3. The granola: really, who doesn’t love granola? I bet you everyone has their favorite brand/flavor/type of granola they just can’t get enough of. I know I do. So why not make already amazing muffins even better by adding said mouthwateringly good granola? ‘Nuff said.


In short, these muffins would give any coffee cake a run for their money, and anyone like me a healthy alternative to an incredibly guilt-inducing breakfast item. Plus… hellooooo, pumpkin. fall. granola. What more do I have to say?

Pumpkin Muffins with Pecan Crumble

  • 1 c old fashioned oats plus 1/4 c extra
  • 1 c whole wheat flour
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 c pumpkin puree
  • 1/4 c coconut oil
  • 1 tsp pumpkin spice
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract
  • 1 egg
  • 1/2 c stevia
  • 2 tbs molasses
  • 1/2 c pecans, chopped
  • 1/4 c your favorite granola

Preheat oven to 350°F. Process 1 c oats (leave the remaining 1/4 c for later) in a blender or food processor until the consistency of oat flour is reached. Pour into a bowl and combine with whole wheat flour, baking soda, and baking powder. In a seperate bowl, combine pumpkin puree, coconut oil, pumpkin spice, cinnamon, vanilla extract, and egg. Stir in stevia and molasses. Once fully combined, mix in flour and stir until just combined. Line a muffin tin with cupcake liners and grease lightly. Scoop the mix into each liner, filling until 3/4 the way full. In a small bowl, combined the chopped pecans, remaining 1/4 c oats, and granola. Sprinkle over the cupcakes and dash with extra cinnamon. Bake for 24-27 minutes, or until a toothpick comes out clean. Remove and let cool. Enjoy!!

Nutrition Information (from myfitnesspal.com)

Calories: 157

Fat: 9g

Carbs: 17g

Protein: 3g

(Yields 12-14 muffins)

Nutrition information calculated with Bear Naked – Vanilla Almond Crunch Fit Granola. 1/4 c supplies 120 calories, 3 grams of fat, 22 carbs, and 4 grams of protein. Nutrition information will vary depending on the granola used.

Nutrition information calculated for 12 muffins, if 14 are made, it will be as follows: 135 calories, 8 grams of fat, 15 carbs, and 3 grams of protein


3 thoughts on “Pumpkin Muffins with Pecan Crumble

  1. Pingback: 20 Thanksgiving Treats to Share (or not to share!) | skinnysweettreats

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