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Pumpkin Oat Streusel Muffins

Pumpkin Oat Streusel Muffins
Makes:
12 muffins (1 dozen)
Prep Time:
20
minutes
Total Time:
50
minutes
based on
42 reviews
Have a delicious start to your day with these yummy Pumpkin Oat Streusel Muffins.

In this recipe:


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Ingredients:

  • 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
  • MUFFINS
  • 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:

PREHEAT oven to 400° F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

FOR STREUSEL:
COMBINE
all ingredients in small bowl; mix well. Set aside.

FOR MUFFINS:
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.


Reviews:

Review This Recipe
  •  Star(s)

    YUM

    Emily Cate from

    I added a banana - and i'm glad i did, they were perfectly moist. Delicious!

  •  Star(s)

    The best, most versatile recipe.

    A Fierro from Tolono, IL

    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.

  •  Star(s)

    Good but a little dry

    Jan Brown from SAINT REGIS, MT

    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.

  •  Star(s)

    Very Yummy and Super Easy!

    WILLIAM MASSENGALE from

    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.

  •  Star(s)

    Marvelous Muffins

    Sharon Billings from Palmyra, PA

    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.

  •  Star(s)

    Pumpkin Oat Streusel Muffins-GREAT!

    Melissa Quiroz from Benson, AZ

    I have made these many times. As soon as the weather gets a little nippy and Fall decorations are taken out of the closet, my kids ask for the "pumpkin muffins". The only thing I change in the recipe is substituting apple juice for the milk...it makes them so moist and even more delicious. I will continue making these for years to come. YUMMY!!!

  •  Star(s)

    Pretty Good

    D Calloway from Boston, MA

    I added the whole can of pumpkin puree, and used plain white sugar instead of brown. I also added a little powdered ginger. They're pretty good, and not too sweet. If you want them to be sweeter, try doubling the streusel.

  •  Star(s)

    wonderful muffins!

    JERRI GRUNEWALD from DALLAS, TX

    Just made these this morning after having leftover pumpkin from the pumpkin caramel recipe on this site. Wow! These are really tasty! I added about 1/2 cup coconut, walnuts, substituted applesauce for all the oil, and used 1/2 cup whole wheat flour as part of the 1 1/2 cup total. They were moist and delicious! Next time I will add chocolate chips and/or cranberries. This is a keeper!

  •  Star(s)

    Pumpkin Oat Streusel Muffins

    Libby Hoggatt from SAN FRANCISCO, CA

    The best pumpkin muffin I have ever tasted! These muffins were out-of-this-world! I added a half a cup of white chips and they were so good. I'll surely make them again this season!

  •  Star(s)

    Comfort Muffin

    Antionette Dhanekula from CLINTON TOWNSHIP, MI

    I love this recipe and I made a few changes too. I used applesauce in place of oil and 1/2 cup whole wheat flour along with 1 cup all-purpose flour, and only 1/2 cup brown sugar. The base of this recipe is so good that making these changes did not affect the taste or texture. Also, they had a beautiful crown on them. Very moist, and very flavorful!!! What a keeper.

  •  Star(s)

    Wonderful Muffins

    Konnie Speirs from

    This is a wonderful recipe. Moist and delicious, not too sweet. I served them at a ladies' meeting and everyone loved them. Next time I will try applesauce in place of oil.

  •  Star(s)

    Warm and tasty

    Marsha Estle from ALLEN, TX

    Both of my kids loved this. My son ate 4 muffins and he usually can only be convinced to eat one. These are definitely a muffin that will be served again.

  •  Star(s)

    Moist and Tasty

    John Bauer from SAINT CHARLES, MO

    These muffins are delicious and moist, but don't have a real strong pumpkin flavor to them. You may want to consider adding just a bit extra pumpkin and spice if you REALLY want to taste the pumpkin

  •  Star(s)

    Pumpkin Oat Streusel Muffins

    Helen Kelley from SCAMMON, KS

    This recipe takes a little time as you have to combine several ingredients together but it isn't that hard and the results are well worth the extra effort. The muffin is not too sweet and it does have oatmeal which is good for you. I will cetainly make it again! Thanks for the great recipes!

  •  Star(s)

    Easy to Make

    Deen Hartley from JANESVILLE, WI

    These muffins were easy to make. I thought they were a little too dry. I found after the first morning that the best way to eat them was in a bowl with milk and warmed in a microwave. They tasted just like flavored oatmeal but weren't overly sweet tasting.

  •  Star(s)

    YUMMY

    SUE BASKINGER from PATERSON, NJ

    My kids and grandchildren loved these muffins! This is a keeper.

  •  Star(s)

    Good muffins

    Nancy Oltman from HASTINGS, NE

    This is the kind of muffins I love; not too sweet, good warm or cooled, and loved by and me and also my brother. This will go into my recipe box to be made often.

  •  Star(s)

    Pumpkin Oat Steusel Muffins

    Mary Schmitt from STOW, MA

    Very delicious! The aroma whie baking was wonderful. Although the recipe says to serve warm, I found these muffins better after they cooled. The pumpkin pie spice added extra zing. The muffins were even better the next day! A keeper.

  •  Star(s)

    Fabulous Muffins

    Laurie Wolle from SEGUIN, TX

    These muffins are excellent. They are moist and not overly sweet, and go great with a glass of milk!

  •  Star(s)

    very moist and tasty

    Jenn Stackpole from North Branford, CT

    These muffins are great! I left out the nuts and added chocolate chips and raisins...Yummy!

  •  Star(s)

    Tasty!

    Jen Geiss from HILBERT, WI

    I doubled the recipe and used 1 cup of wheat flour, and they turned out beatifully with a nice color. very tasty!

  •  Star(s)

    Pumpkin Oat Streusel Muffins

    Barbara Green from VINCENNES, IN

    Very moist and delicious....excellent way to start the day off!

  •  Star(s)

    A Definite Keeper

    Linda Norton from BORREGO SPRINGS, CA

    Muffins are like dessert for breakfast, so they are a staple in our house. We found these muffins to fit all of our requirements as a "keeper". They are moist, lightly sweet and best of all contain my favorite, pumpkin. I did replace the oil, except 2 tablespoons, with applesauce, the egg with egg whites and I also used fat-free milk. Thanks for this wonderful recipe.

  •  Star(s)

    yummy

    E Wilson from laramie, WY

    Very tasty muffins! Once baked, we used cream cheese instead of butter while eating them....very, very tasty.

  •  Star(s)

    pumpkin oat streusel muffins

    Elizabeth Beaver from GAYLORD, MI

    I thought that these muffins were easy to make and very delicious, just like my mom used to make when I was young.

  •  Star(s)

    Great Breakfast

    Salome Phillips from ARLINGTON, TX

    These muffins are a perfect way to start the day. In particular because they are not sweet. Think of them like a coffee cake. Add a bit more sugar if you desire a desert muffin.

  •  Star(s)

    Just in time

    Debra Kay from ELK MOUND, WI

    Having company for the holidays I used this recipe to add with the large breakfast. Easy to make, don't know how they store...they are always ate up.

  •  Star(s)

    pumpkin muffins

    Breanna Wait from LODI, CA

    These muffins are great with your morning coffee. I used sliced almonds for the optional nut and also added some to the streusel topping which I also doubled. I also made a half recipe of glaze from a pumpkin cookie recipe with powdered sugar, milk and a little melted butter. It added a little sweetness and helped the streusel topping to stay put. It was wonderful!

  •  Star(s)

    little coffee cake

    ARAYNA Fisher from Sahuarita, Az

    very yummy, tastes like a little coffee cake. Nice way to start the day.

  •  Star(s)

    Pumpkin Oat Streusel Muffins

    Nancy Ann Provan from Lansdale, PA

    These muffins were quick and easy to make (made them while the kids were getting ready for school). They were very tender and moist. I doubled the streusal topping and it was just the right amount. I also only had cinnamon and nutmeg and used them in place of the pumpkin pie spice. I'll definitely make these again!

  •  Star(s)

    STREUSEL

    Kristen Bezier from Evans City, PA

    These muffins were O.K. not the best by any means. A little bit bland. If you're going to make them I also recommend doubling the streusel.

  •  Star(s)

    Pumpkin Oat Streusel Muffins

    Betsy McRoberts from Grants Pass, OR

    Moist and flavorful. We liked the oats in the streusel topping. Nuts would be good in the streusel also.

  •  Star(s)

    Pumpkin Struesel Muffin

    Laura Domsic from Watsonville, CA

    These are easy to make, tasty and very moist. They disappeared fast.

  •  Star(s)

    Great muffins!

    Priscilla Durham from

    Perfect breakfast muffins--not too sweet. Followed the suggestion of doubling the streusel and it was perfect.

  •  Star(s)

    Pumpkin Oat Streusel Muffins

    Hedi Hower from Ashland, OH

    These muffins are sooo very delicious, very moist and tasteful. The only thing I would suggest is to double the streusel topping mixture, it's very yummy, but not much on the top the way the recipe is now! Easy to make, my two year old even had fun helping!! Enjoy!

  •  Star(s)

    The Very Best

    Kathleen Davis from Country Club Hills, IL

    I make these muffins at least twice a week, my family loves them. I started making them to add oats to my diet, due to my high cholesterol. I use skim milk and egg substitute, I also add 1/4 cup of nestles mini chocolate chips, they make the perfect healthy after dinner snack.

  •  Star(s)

    Tasty

    Debbie Redlich from Running Springs, CA

    I just made these muffins this morning and we liked them very much. I added the options nuts (chopped walnuts). I actually had enough batter left over to make two additional muffins (but not additional topping). We had these warm muffins with fresh fruit for breakfast. Delicious and easy to make.

  •  Star(s)

    Sweet Potato Oat Streusel Muffins for me!

    Renee Jacobs from Virginia Beach

    I don't care for pumpkin too much. I had sweet potato left from the pie and decided to try it in this recipie. I change the pumpkin pie spice to cinnimon in topping and to 1 1/4 cinnimon & 1/4 nutmeg for the muffin. Everyone enjoyed these for breakfast. Even the chef in our house! I'm looking forward to trying it with bannana too.

  •  Star(s)

    Absolutely delicious!

    A. M. Mattison from Gaiensville, FL

    I inadvertantly left out the oil, but the muffins were still delicious. I added a bit more brown sugar than the recipe called for. I also just dumped all the ingredients in one bowl and stirred to mix.I baked muffins, but also made it into a coffee cake. I highly recommend this recipe!

  •  Star(s)

    Not sweet but very moist

    Carolyn Lush from Burbank, CA

    I followed the directions, but these muffins were not sweet. I would recommend adding a bit more brown sugar than the recipe calls for. However, the muffins were very moist.

  •  Star(s)

    Lighter Version Recipe

    Michele Gurak from Stickney, IL

    Tried this recipe with a healthier twist to it: I used ... skim milk, egg substitute, oil replacement substitute (fruit puree) & fresh homemade pumpkin puree. These came out awesome...moist & light, very good taste...recipe is a keeper!

  •  Star(s)

    Pumpkin Oat Streusel Mufficns

    Barbara Talbot from Jerome, MI

    Always looking for low cholesterol, high fiber recipes, this sounds like it fits the bill. Looking forward to trying it very soon!

Nutrition Facts

Serving Size: 1/12 of recipe

Servings Per Recipe: 12 

  • 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.

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Pumpkin Oat Streusel Muffins

Ingredients

  • 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
  • MUFFINS
  • 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

PREHEAT oven to 400° F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.

FOR STREUSEL:
COMBINE
all ingredients in small bowl; mix well. Set aside.

FOR MUFFINS:
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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