Pumpkin Oat Muffins with Streusel Topping
 
Prep time
Cook time
Total time
 
All the tastes of fall in a cute little muffin.
Author:
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
  1. Preheat oven to 350 degrees and prepare muffin tins by greasing them or lining them with cupcake liners.
  2. In a stand mixer or with a hand mixer, cream together butter, sugar, and brown sugar.
  3. Next, add pumpkin, eggs, and molasses. Mix until combined.
  4. Slowly add the milk so it won't splash out.
  5. 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.
  6. Next, add dry mixture, half at a time, to creamed mixture and mix just until blended.
  7. Using a large cookie scoop or spoon, fill prepared muffin cups ⅔ full.
  8. 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.
  9. 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.
  10. Makes 2 or 2½ dozen muffins depending on how full you fill the muffin cups.
Recipe by Real Life Dinner at https://reallifedinner.com/pumpkin-oat-muffins-with-streusel-topping/