This is a recipe for all who love fall! Try the favorite drink of the season in the form of this tasty muffin. These make for a cozy treat or breakfast bite just in time for chilly weather!

Serving Size: 1 muffin

Yield: 15 servings

Ingredients:

• • 10 tablespoons butter, melted and divided
  • 2 eggs
  • ¾ cup sugar
  • ½ cup pumpkin puree
  • 1 ½ teaspoon vanilla extract
  • 6 tablespoons milk (or non-dairy substitute)
  • ¾ cup strong brewed coffee
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon salt
  • 1 ¼ teaspoon baking powder
  • 1 ¾ teaspoon pumpkin pie spice
  • ½ cup walnuts
  • ¼ cup old-fashioned rolled oats
  • 3 tablespoons brown sugar
  • ½ teaspoon vanilla
  • ½ teaspoon cinnamon
  • Pinch of salt

Directions:

1. Preheat oven to 350 degrees F.
2. Whisk 8 tablespoons melted butter, eggs, sugar, pumpkin, vanilla, milk, and coffee in a medium mixing bowl.
3. In a large mixing bowl, sift together the flours, salt, baking powder, and pumpkin pie spice. Whisk to thoroughly combine.
4. Pour the liquid ingredients into the dry ingredients, and fold with a rubber spatula until just combined to avoid over mixing.
5. For the crumble, place walnuts in a food processor or blender, and process until the texture of wet sand. Transfer into a small bowl, add 2 tablespoons melted butter and the remaining ingredients, stirring with a fork to combine.
6. Fill a greased or lined muffin tin 2/3 full with batter. Sprinkle the tops of each muffin with the crumble mixture.
7. Place in oven and bake for 18-22 minutes, or until an inserted toothpick comes out clean. Cool before removing from tin.