Spiced Pumpkin Breakfast Muffins with Oat Streusel
3.0
(1 reviews)
15min
15min
4
325
Chef's Note
For extra flavor, try adding 1/4 cup of toasted chopped pecans or walnuts to the streusel topping. These muffins freeze beautifully - make a double batch and freeze individually wrapped muffins for quick breakfasts throughout the week!
Tags
Ingredients
1 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup canned pumpkin puree
1/2 cup brown sugar
1/3 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/3 cup rolled oats
2 tablespoons cold butter
1/2 teaspoon cinnamon
Instructions
- 1
Preheat oven to 375°F (190°C) and line a muffin tin with 8 paper liners.
- 2
In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 tablespoon pumpkin pie spice, and 1/4 teaspoon salt.
- 3
In a large bowl, mix 3/4 cup pumpkin puree, 1/2 cup brown sugar (reserve 2 tablespoons for streusel), 1/3 cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until well combined.
- 4
Fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- 5
For the streusel topping, combine 1/3 cup rolled oats, 2 tablespoons cold butter (cut into small pieces), 2 tablespoons reserved brown sugar, and 1/2 teaspoon cinnamon in a small bowl. Use your fingers to work the butter into the mixture until crumbly.
- 6
Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- 7
Sprinkle the streusel topping over each muffin.
- 8
Bake for 15 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
Nutrition Information (per serving)
325
6g
42g
15g
Reviews (1)
Danielle D.
10/9/20253/5
These were just ok. A little dry and not overly flavourful.