Pumpkin and spices plus walnuts and crumble equals these soft pumpkin walnut crumble breakfast muffins. These are so soft with chewy bits of walnuts, to make your day better with every bite you take. This is the recipe that has been missing in your life.
It has been warm and sunny Autumn this year. It’s even warmer than the Summer, and Vesely and I have been enjoying evening walks and having dinner in the backyard. We just can’t imagine that these were impossible during the Summer since it was raining all the time.
Also, our garden got destroyed by the rain and hail, but we’re still enjoying delicious Fall recipes. And these pumpkin walnut crumble breakfast muffins are maybe our favorite so far.
They are so soft, yet the little bits of chopped walnuts give them just a bit of a chew that makes you want to eat them all at once. And the crumble topping! That is my favorite part, mostly because of the chopped walnuts as well. Isn’t that just the perfect way to start the day? 😉
Pumpkin spice and everything nice! I just live by that quote throughout October! Pumpkin spice just makes everything better and makes me feel warm and cozy. The same thing is with this recipe for pumpkin walnut crumble breakfast muffins. All the spices inside just make them delicious and they wouldn’t taste even close without them.
I love ground cloves in particular and they’re the star of the show in this recipe. So, if you don’t like cloves you can use a smaller amount or skip them entirely. But I would encourage you to give them a try because the cloves are an important part of the pumpkin spice.
Now, I’m going to indulge in these yummy pumpkin muffins… I just can’t look at them anymore 😀
What is your favorite pumpkin spice recipe? I would really like to know, so share them in the comments below.
You might like these recipes as well:
- Pumpkin Apple Muffins with Streusel Topping
- Zucchini Savory Muffins | Perfect Breakfast On-The-Go
- Banana Bread Muffins with Chocolate Chips
- Apple Cider Syrup & Banana Squares | Sugar-Free
- The Perfect Caramel Apple Crumble
Anchy
Yields 12 muffins
Simple recipe for delicious and nutritious muffins that are perfect for breakfast or lunch.
10 minPrep Time
35 minCook Time
45 minTotal Time
Save RecipeIngredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¾ cup sugar
- 1 ½ tsp ground cinnamon
- 1 tsp ground dried ginger
- 1 tsp ground cloves
- Pinch of salt
- 2 eggs
- 1/3 cup vegetable oil
- ½ cup of water
- 1 cup mashed roasted butternut squash
- 3/4 cup toasted walnuts, chopped
- ¼ cup sugar
- 3 Tbsp all-purpose flour
- 1 Tbsp ghee or butter, room temperature
- Pinch of ground cinnamon
- ¼ cup toasted walnuts, chopped
Directions
- Preheat your oven to 200°C (400°F) and line muffin tins with 12 paper muffin cups. Set aside.
- Toast all the walnuts in a pan over high heat for 2-3 minutes, stirring all the time, until they start to smell wonderful. Then transfer them on cutting board and let cool down.
- In a large bowl combine all purpose flour, sugar, spices, salt, and baking powder. Mix to combine.
- In a smaller bowl combine the eggs, oil, and water. Whisk until well combined.
- Pour the wet into dry ingredients, and mix with a wooden spoon or silicone spatula until just combined. Don’t worry about the lumps.
- Add butternut squash to the batter, and incorporate with the wooden spoon.
- Chop all the walnuts and divide. Add ¾ of a cup to the batter and mix them in, and leave the rest for the topping.
- Using an ice-cream scoop, transfer the batter into lined muffin tins.
- To make the crumble topping, add all the ingredients to the small bowl, then mix and crumble them with your fingers until you get them all well incorporated. It should be a soft and crumbly mixture.
- Top the muffins with the mixture and place them in the preheated oven and bake for 30-35 minutes until the crumble is golden and the tester inserted into the middle of the muffin comes out clean.
- Let them cool down completely on the cooling rack, then serve. Enjoy!
Notes
To roast the whole butternut squash, all you have to do is preheat the oven to 225°C (440°F). In the meantime half the butternut squash and place it on the baking sheet lined with parchment paper. You can season it with salt and pepper, and any other additional (pumpkin) spices if you want. I personally like to roast it unflavored. Roast the butternut squash in the preheated oven for 1 hour, or until the juices start to drain beneath the squash, and it is very soft. Let it cool down completely, and then store it in the airtight container in the fridge for up to a week.
You can use canned pumpkin puree if you want. Just make sure to adjust the water amount, if the puree is more liquid.
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Did you enjoy this post? I would like to hear what you think in the comments below. If you make it don’t forget to post it on Instagram and tag me @simply.anchy or use hashtag #simplyanchyrecipe, because I love to see all of your kitchen creations. Also be sure to follow me on Instagram, Pinterest and Facebook, so that you never miss any of my recipes and posts.
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