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1
Preheat oven to 350 degrees and prepare your muffin tin with either liners or oil.
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2
Whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice.
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3
(Old schoolers may prefer to sift the dry ingredients to be sure they are well blended, but I find whisking does the trick just fine).
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4
With a mixer, combine the egg, sugar, yogurt, pumpkin, applesauce, and vanilla.
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5
Mix in the flour mixture until just combined.
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6
Stir in the walnuts*.
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7
Pour into the muffin tin and if you're using the crumble topping place a spoonful on each muffin.
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8
Bake for 20-25 minutes, or until a toothpick comes out clean.
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9
*I have young children who can be finicky about nuts in their muffins, so I will often put my walnuts in the food processor and make them fine so the added nutrients are there, but it's hidden.
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10
If you do this, be sure to measure the nuts first, then process away!
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11
CRUMBLE TOPPING:.
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12
Place walnuts in a food processor and pulse until finely chopped.
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13
Add the oats and give it a quick pulse or two.
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14
In a bowl, combine the flour, brown sugar, and walnut mixture.
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15
Cut in the butter until the mixture looks like coarse bread crumbs.
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16
Place on top before baking.
