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
  • 1/4 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.

Rating: 5 out of 5.

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