Pumpkin Apple Oat Muffins

Tender pumpkin muffins are boosted with extra protein and tons of apple chunks, then topped with a a sweet crumb topping & maple icing.

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About Recipe
Pumpkin Apple Oat Muffins

Tender pumpkin muffins are boosted with extra protein and tons of apple chunks, then topped with a a sweet crumb topping & maple icing.

Ingredients :
  • 1 1/2 cups rolled oats, (120 grams)
  • 1/2 cup all purpose flour, (60 grams)
  • 1 scoop Dymatize Elite Vanilla Casein Protein Powder, (34 grams)
  • 1 scoop Cellucor Whipped Vanilla whey protein powder, (32 grams)
  • 1 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 cup pumpkin puree, (240 grams)
  • 2/3 cup unsweetened vanilla almond milk, (5.33 fl oz)
  • 1/2 cup unsweetened applesauce, (122 grams)
  • 1 1/2 cups Granny Smith apple, peeled and chopped, (165 grams)
  • 1/4 cup maple syrup, (2 fl oz)
  • 2 eggs, room temperature, (100 grams)
  • 1/2 tsp maple extract
  • 1/3 cup brown sugar, (67 grams)
  • 1 tbsp sugar, (15 grams)
  • 1 tsp pumpkin pie spice
  • 3 tbsp unsalted butter, melted, (45 grams)
  • 1/3 cup all purpose flour, (42 grams)
  • 1/3 cup rolled oats, (27 grams)
  • 3/4 cup powdered sugar, (90 grams)
  • 1 1/2 tsp milk of choice
  • 1/2 tsp maple extract
Directions :

  1. Pre-heat oven to 425°.

  2. Make the muffin batter: Mix all dry muffin ingredients with chopped apples and set aside.

  3. Whisk all wet muffin ingredients until well combined. Add to dry mixture and mix until just combined. Divide evenly into 14 non-stick baking cups.

  4. Make the crumb topping: Mix the brown sugar, granulated sugar, and pumpkin pie spice together until combined. Stir in the melted butter, and then gently mix in the flour and rolled oats using a fork. Keep the mixture as large crumbles and do not over-mix. Using your hand or a spoon, divide the topping among the 14 muffins and gently press into the tops of the muffins so it sticks.

  5. Bake: Bake at 425° for 5 minutes, then lower heat to 350° and bake for 22-25 minutes or until tops of muffins begin to brown slightly and a toothpick inserted in the center of a muffin comes out clean.

  6. Optional – add icing: Whisk milk and maple extract into the powdered sugar until it reaches a runny consistency. Drizzle on top of cooled muffins.

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