Pumpkin Muffins with Oatmeal Streusel Topping

I love any baked goods with pumpkin in them–especially muffins. My kids wanted me to make muffins for breakfast recently, so I decided to surprise them with this easy recipe for pumpkin muffins with oatmeal streusel topping I adapted from Smitten Kitchen. The muffins smelled AMAZING while they baked and tasted even better! My husband and children really loved them, especially paired with our morning latte, 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

Ingredients:

• 1½ cups of flour
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup of canned pumpkin (not pumpkin pie filling)
• 1 cup of sugar
• ⅓ cup of vegetable oil
• 2 large eggs

Streusel Topping:

• 1¼ cup of oats
• 1 tbsp flour
• ⅓ cup of brown sugar
• 1 tsp cinnamon
• Dash of fresh nutmeg, grated
• 6 tbsp cold butter, cut into chunks

How to Make Pumpkin Muffins with Oatmeal Streusel Topping:

Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.

Prepare the muffin batter by combining the flours, pumpkin pie spice, baking powder, baking soda, and salt, and mix well.

In another bowl, beat the pumpkin, sugar, oil, and eggs with a hand mixer until creamy and smooth.

Slowly add the flour mixture to the pumpkin mixture, and mix until just combined.

Divide the batter into the prepared muffin tin.

Prepare the streusel topping by combining the oats, flour, brown sugar, cinnamon, nutmeg, and cold butter with your fingers until crumbly.

Sprinkle evenly on top of the muffin batter.

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 wire cooling rack for a few minutes before serving. Enjoy.

Pumpkin Muffins with Oatmeal Streusel Topping

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Breads and Muffins

Cuisine: American

Servings: 12

Author: Pam - For the Love of Cooking

Equipment

• Muffin Tin
• Hand mixer
• Wire Cooling Rack

Ingredients

Muffins:

• 1½ cups of flour
• 1 tsp pumpkin pie spice
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup of canned pumpkin not pumpkin pie filling
• 1 cup of sugar
• ⅓ cup of vegetable oil
• 2 large eggs

Streusel Topping:

• 1¼ cup of oats
• 1 tbsp flour
• ⅓ cup of brown sugar
• 1 tsp cinnamon
• Dash of fresh nutmeg grated
• 6 tbsp cold butter cut into chunks

Instructions

• Preheat the oven to 350 degrees. Coat a muffin tin with cooking spray.
• Prepare the muffin batter by combining the flours, pumpkin pie spice, baking powder, baking soda, and salt, and mix well.
• In another bowl, beat the pumpkin, sugar, oil, and eggs with a hand mixer until creamy and smooth.
• Slowly add the flour mixture to the pumpkin mixture, and mix until just combined.
• Divide the batter into the prepared muffin tin.
• Prepare the streusel topping by combining the oats, flour, brown sugar, cinnamon, nutmeg, and cold butter with your fingers until crumbly.
• Sprinkle evenly on top of the muffin batter.
• 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 wire cooling rack for a few minutes before serving. Enjoy.

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GIVEAWAY:  *** CLOSED – WINNER ANNOUNCED*** 

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