Pumpkin Muffins with Oatmeal Streusel Topping
I love any baked goods that have pumpkin in them – especially muffins. My kids wanted me to make muffins for breakfast recently so I decided to surprise them with these tasty treats. I adapted the basic pumpkin muffin recipe I found at Smitten Kitchen. I found the oatmeal streusel recipe at Two Peas & Their Pod. The muffins smelled AMAZING while they baked and tasted even better! My husband and children really loved them and they made breakfast extra special. I took a bite of one and nearly swooned – it was so moist and flavorful!
Pumpkin Muffins with Oatmeal Streusel Topping:Adapted recipe and photos by For the Love of Cooking.net Original muffin recipe by Smitten Kitchen Original streusel recipe by Two Peas & Their Pod
- 1 cup of flour
- 1/2 cup of whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup of canned pumpkin (not pumpkin pie filling)
- 1/3 cup of canola oil
- 2 large eggs
- 1 tsp pumpkin pie spice
- 1 cup of sugar
Combine the flours, baking powder, baking soda, and salt together and mix well.
In another bowl, mix with a beater the pumpkin, oil, eggs, pumpkin pie spice, and sugar together until creamy and smooth. Slowly add the flour mixture to the pumpkin mixture and mix until just combined. Divide the batter equally into each muffin cup.
- 1 1/4 cup of oats
- 1 tbsp flour
- 1/3 cup of brown sugar
- 1 tsp cinnamon
- Dash of fresh nutmeg, grated
- 6 tbsp cold butter, cut into chunks
Place into the oven and bake for 20-25 minutes or until a tester inserted in the center comes out clean. Let the muffins cool on a rack for a few minutes before serving. Enjoy.
Click here for a printable version of this recipe – For the Love of Cooking.net
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