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 this one, and I happen to think they are pretty close to perfect. Great flavor, texture and the topping was 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.
These muffins freeze well and can be pulled out for a breakfast on the run.
- 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
- Preheat oven to 350 degrees and prepare muffin tins by greasing them or lining them with cupcake liners.
- In your mixer or with a hand mixer, cream together butter, sugar and brown sugar.
- Add pumpkin, eggs and molasses. Mix until combined, slowly add 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.
- 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 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 toothpick comes out clean.
- Makes 2 or 2½ dozen muffins depending on full you fill the muffin cups.
Keep it Real!!!
*This recipe is adapted from one I found on Taste of Home.