Pumpkin Orange Crunch Muffins

These two orange-colored fruits of pumpkin and orange marry beautifully together. By eliminating high-cholesterol vegetable oil and butter, both your heart and your tummy will be happy. 

 

Dry ingredients mixture: 

1 ¾ cup all-purpose flour 

1 tsp baking soda 

2 tsps ground cinnamon 

½ tsp nutmeg 

1/8 tsp ground cloves 

1/4 tsp allspice 

½ tsp salt 

 

Wet ingredients mixture: 

½ cup Olive Cart blood orange olive oil 

½ cup granulated sugar 

½ cup packed light or dark brown sugar 

1 ½ cups pumpkin puree 

2 large eggs, room temperature 

¼ cup milk, room temperature 

 

Crunch topping: 

¾ cup all-purpose flour 

¼ cup granulated sugar 

¼ cup packed light or dark brown sugar 

½ tsp ground cinnamon 

1/8 tsp ground nutmeg 

1/8 tsp ground cloves 

1/8 tsp allspice 

4 TBSP Olive Cart butter oil 

 

Icing: 

1 ½ cups powdered sugar 

1 TBSP Olive Cart maple balsamic 

3 TBSP milk 

Directions:

Preheat oven to 425 degrees. Spray 15 muffin cups with non-stick cooking spray or line using cupcake liners. (Depending on the size of your muffin tins this recipe generally makes 15 muffins.) 

Mix dry ingredients together in a large mixing bowl. Mix wet ingredients in a medium mixing bowl. Make an indentation in the dry ingredients to pour wet ingredients into it and stir together without over-mixing. Fill each muffin tin approximately ¾ full. 

To make the crumb topping, combine dry ingredients together with a whisk before adding the butter oil and whisking further until crumbs form. Don’t over mix it though. Distribute crumbs evenly over all muffins and lightly press into dough. 

Bake muffins for 5 minutes at 425. Without opening oven door, turn heat down to 350 degrees and bake an additional 16 to 17 minutes. Remove from oven and allow to cool for 10 minutes before removing from muffin tin. Place on a wire rack while preparing the icing. 

Whisk together all icing ingredients until smooth. Drizzle over warm muffins before allowing them to cool completely. Cover tightly and store at room temperature for one to two days or in the refrigerator up to a week. 

Notes: 

If you do not have nutmeg, cloves and allspice, you can use 1 tsp of pumpkin pie spice instead. Just be sure to add the cinnamon listed as well. Likewise, you can use ½ tsp pumpkin pie spice instead of the nutmeg, cloves and allspice in the crumb topping. 

 

Any type of milk will work in this recipe.