Name: Pumpkin Muffins With Streusel Topping
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup rolled oats; 4 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon baking powder; 1 teaspoon salt; 1 1/2 cups pumpkin puree; 1 cup brown sugar; 1 cup white sugar; 2/3 cup vegetable oil; 1/2 cup applesauce; 3 eggs; 1 teaspoon vanilla extract; 1/4 cup raisins (optional); 1/4 cup packed brown sugar; 2 tablespoons butter, softened; 2 tablespoons rolled oats; 2 tablespoons all-purpose flour

Servings: 4 persons

2 1/2 cups all-purpose flour
1/2 cup rolled oats
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups pumpkin puree
1 cup brown sugar
1 cup white sugar
2/3 cup vegetable oil
1/2 cup applesauce
3 eggs
1 teaspoon vanilla extract
1/4 cup raisins (optional)
1/4 cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons rolled oats
2 tablespoons all-purpose flour

1
Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
2
Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
3
Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
4
Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
5
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Pumpkin Muffins With Streusel Topping

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