Pumpkin Oat Muffins with Streusel Topping

I have a pumpkin chocolate chip muffin recipe that I just love, but I’ve been craving a pumpkin muffin with a nice crumbly streusel topping. After looking at a few different recipes, I came up with these Pumpkin Oat Muffins with Streusel Topping. I happen to think they are pretty close to perfect. Great flavor, texture, and the topping turned out just how I hoped it would be.

I will caution you, however, that they didn’t work so well as mini muffins. The topping got pretty burnt around the edges. If I ever do them as mini muffins again, I will put just a tiny bit of streusel on each one right in the center.

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HOW TO MAKE PUMPKIN OAT MUFFINS WITH STREUSEL TOPPING

Preheat oven to 350 degrees and prepare muffin tins by greasing them or lining them with cupcake liners.
In a stand mixer or with a hand mixer, cream together butter, sugar, and brown sugar.
Next, add pumpkin, eggs, and molasses. Mix until combined.
Slowly add the milk so it won’t splash out.
In a separate bowl, combine quick oats, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Stir together until spices are thoroughly blended in.
Next, add dry mixture, half at a time, to creamed mixture and mix just until blended.
Using a large cookie scoop or spoon, fill prepared muffin cups 2/3 full.
Mix up streusel topping by adding all three ingredients to a medium-sized bowl and mixing with your hand until butter is evenly distributed and it becomes crumbly.
Sprinkle a small amount of topping on each muffin and bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
Makes 2 or 2 1/2 dozen muffins depending on how full you fill the muffin cups.

Tips for making Pumpkin Oat Muffins with Streusel Topping

If you want to get fancy, you can drizzle a glaze over the cooled muffins. Just mix 2 tbsp of milk in 1/4-1/3 cup powdered sugar and drizzle it over muffins.
You can use buttermilk in place of sour milk if you prefer.
These muffins freeze well and can be pulled out for a breakfast on the run.

5.0 from 2 reviews

Pumpkin Oat Muffins with Streusel Topping

Prep time

15 mins

Cook time

25 mins

Total time

40 mins

All the tastes of fall in a cute little muffin.

Author: Maria (adapted from Taste of Home)

Recipe type: Muffin

Cuisine: Breakfast or Snack

Serves: 24

Ingredients

½ cup butter, softened
1 cup sugar
½ cup brown sugar
1½ cups canned pumpkin
1 cup sour milk (1 tsp lemon juice and 1 cup milk...let sit for 5 minutes)
4 eggs, slightly beaten
3 tbsp molasses
1 cup quick oats
3¼ cups flour
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
½ tsp ginger
pinch of nutmeg
½ tsp salt
Streusel Topping:
½ cup flour, heaping
¼ cup lightly packed brown sugar
3 tbsp butter, cold

Instructions

Preheat oven to 350 degrees and prepare muffin tins by greasing them or lining them with cupcake liners.
In a stand mixer or with a hand mixer, cream together butter, sugar, and brown sugar.
Next, add pumpkin, eggs, and molasses. Mix until combined.
Slowly add the milk so it won't splash out.
In a separate bowl, combine quick oats, flour, baking soda, baking powder, cinnamon, ginger, nutmeg, and salt. Stir together until spices are thoroughly blended in.
Next, add dry mixture, half at a time, to creamed mixture and mix just until blended.
Using a large cookie scoop or spoon, fill prepared muffin cups ⅔ full.
Mix up streusel topping by adding all three ingredients to a medium-sized bowl and mixing with your hand until butter is evenly distributed and it becomes crumbly.
Sprinkle a small amount of topping on each muffin and bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.
Makes 2 or 2½ dozen muffins depending on how full you fill the muffin cups.