Pumpkin Oat Streusel Muffins
Have a delicious start to your day with these yummy Pumpkin Oat Streusel Muffins.
- STREUSEL TOPPING
- 1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
- 1 tablespoon brown sugar, firmly packed
- 1 tablespoon butter or margarine, melted
- 1/8 teaspoon pumpkin pie spice
- 1 1/2 cups all-purpose flour
- 1 cup Quaker® Oats (quick or old fashioned, uncooked)
- 3/4 cup brown sugar, firmly packed
- 1/2 cup chopped nuts (optional)
- 1 tablespoon baking powder
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt (optional)
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1 large egg, lightly beaten
Directions, Reviews, Nutrition
COMBINE all ingredients in small bowl; mix well. Set aside.
COMBINE flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. Combine pumpkin, milk, oil and egg in medium bowl; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
FILL muffin cups almost full. Sprinkle with reserved streusel, patting gently.
BAKE for 22 to 25 minutes or until golden brown. Cool in pan on wire rack for 5 minutes. Remove from pan. Serve warm.
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I added a banana - and i'm glad i did, they were perfectly moist. Delicious!
The best, most versatile recipe.
These muffins were awesome! They were even tasty the next day. I was looking for a recipe that would produce bakery quality muffins and this was it! I have also used this recipe for banana muffins...relplace 1 cup mashed ripe bananas for the pumpkin and replace equal measurements of cinnamon for the pumpkin pie spice. I even added 1/8 tsp of ground nutmeg to the streusel for added spice. Awesome! Trying with blueberries next.
Good but a little dry
These muffins had a nice flavor. They were a little dry; when I make them again I will decrease the baking time. The recipe called for 1 tablespoon of baking soda, I only put in 2 teaspoons and they still tasted like they had too much. The streusel topping is a little messy but good.
Very Yummy and Super Easy!
I made a few changes. I replaced 1/2 cup of the all purpose flour with whole wheat flour. I also used a whole can of pumpkin and omitted the streusel topping. The muffins came out moist and lightly sweetened. Next time, I would add raisins or chopped apples to the batter for variety. I would also add more pumpkin spice since I could barely taste the spice in the muffins.
These are the best pumpkin muffins I've ever baked and they are sooooo healthy. I did change the oil to applesauce and 1/2 cup of the flour to whole wheat flour but, that was it....had to leave some of the tasty stuff in! Everyone loved them and had no idea that they were eating a healthy treat.
Serving Size: 1/12 of Recipe
Servings Per Recipe: 12
- Amount Per Serving
- Calories: 230
- Calories from Fat: 80
- Total Fat: 9g (14% of DV)
- Saturated Fat: 2g (10% of DV)
- Cholesterol: 20mg (7% of DV)
- Sodium: 200mg (8% of DV)
- Carbohydrates: 35g (12% of DV)
- Dietary Fiber: 2g (8% of DV)
- Sugars: 16g
- Protein: 4g
- Vitamin A: 50% of DV
- Vitamin C: 0% of DV
- Calcium: 10% of DV
- Iron: 10% of DV
*Percent Daily Values are based on a 2,000 calorie diet.