Adapted fromTasteofhome.com
- 1 cup old-fashioned oats
- 3/4 cup pumpkin puree
- 1/2 cup packed brown sugar
- 1/4 cup milk or buttermilk
- 1/3 cup neutral oil
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup all-purpose flour (I use 3/4 cup whole wheat pastry flour and 1/4 cup all-purpose flour)
- 2 teaspoons baking powder
- Streusel Topping
- 1/4 cup brown sugar
- 1/4 cup old-fashioned rolled oats
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
- 1 tablespoon soft butter
- Pre-heat oven to 375-F (or to 400 but check after 10 minutes of baking and reduce if browning too fast). Grease 12 muffin cups or use liners.
- In a medium bowl, whisk:
- 1 cup old-fashioned rolled oats
- 3/4 cup pumpkin puree
- 1/2 cup packed brown sugar
- 1/4 cup milk
- 1/4 cup oil
- 1 large egg
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- Mix until just combined:
- 1 cup flour (I like to mix 3/4 cup whole wheat pastry + 1/4 cup all-purpose)
- 2 teaspoons baking powder
- In a small bowl, mix the following:
- 1/4 cup old-fashioned rolled oats
- 1/4 cup brown sugar
- 2 tablespoons flour
- 1/4 teaspoon cinnamon
- 2 tablespoons soft butter
- Pour level 1/4 cup into each muffin cup (I use a standard ice cream scooper) and sprinkle 1 level tablespoon of streusel topping onto each muffin.
- Bake for 17 minutes, or until a toothpick inserted in the center comes out clean (or with few crumbs attached). Cool for 5 minutes and remove from pan. Place on rack to cool further or enjoy warm.