Pumpkin Oat Muffins with Streusel Topping

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

---

1. 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.
2. 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
3. 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
4. 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
5. 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.
6. 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.