INGREDIENTS FOR PUMPKIN MUFFINS:

(adapted from MarthaStewart.Com )

3/4 cup of vegetable oil 

1  1/2  cups of whole wheat flour

1  1/2 cups of APF (all purpose flour)

2 tsp of baking powder 

1/2 tsp of baking soda

1 Tbsp of pumpkin pie spice

1  15oz. can of  “pumpkin pie” puree 

1 cup of low fat greek yogurt

3 large eggs

1 cup of turbinado sugar

Ingredients For Pumpkin Crumble Topping:

5oz. of raw pumpkin seeds

1  1/2 cups of APF (all purpose flour)

3/4 cups of light brown sugar

1/4 tsp of salt

1/2 tsp of cinnamon

1/2 tsp of nutmeg 

1  1/2 cups of cubed and chilled (unsalted) butter

DIRECTIONS:

1. Preheat oven to 350 degrees. Line up cupcake liners into your baking tin.
2. In a large sized bowl whisk together your dry ingredients. Add in both flours, baking powder, baking soda, and pumpkin pie spice. 
3. In a medium sized bowl whisk together your wet ingredients. Add in your eggs, vegetable oil, greek yogurt,  pumpkin puree, and 1 cup of sugar. 
4. Now, mix your dry and wet ingredients together, making sure not to over mix. 
5. Next, using a ice cream scooper spoon the batter into the cupcake liners, one scoop each. 
6. Top with pumpkin crumble topping and bake for 35 to 40 minutes. (let cool on a sheet tray for 5 min before serving).

DIRECTIONS FOR CRUMBLE TOPPING:

1. Mix together all ingredients (except for the chilled butter ) in a medium sized bowl.
2. Cube up your chilled butter into small pieces and add to bowl of ingredients. Using your hands work the ingredients together until it looks like med-small sized chunks. 
3. sprinkle a layer on top of the muffins before baking.