Pumpkin muffins make the perfect fall breakfast or treat. This healthy pumpkin muffin recipe with cinnamon crumble is my favorite and definitely kid-approved.
Mix all the dry ingredients together in a small bowl.
Using a fork, smash the solid coconut oil into the dry ingredients until well mixed.
Muffins
Preheat the oven to 375 degrees.
Add all ingredients into a large mixing bowl and whisk together until well combined.
Line a muffin tin with parchment paper muffin liners.
Fill the muffin liners almost to the top with the batter. (Leave a little room for the cinnamon crumble.)
Sprinkle the cinnamon crumble on top of the batter.
Bake in a preheated oven for 25 minutes or until a toothpick comes out clean.
Video
Notes
You can grease the muffin tins with coconut oil, or you can use parchment paper muffin liners. I discovered the parchment paper muffin liners a few years ago, and I will never go back! They are the best!
If your coconut oil is melted, place 1/4 cup in the freezer before making the crumble.
Place the cinnamon crumble in the freezer while making the muffins to keep the coconut oil from melting.