Pumpkin Oat Streusel Muffins Recipe

Name: Pumpkin Oat Streusel Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. all purpose flour; 1 c. quick or old fashioned oats, uncooked; 3/4 c. firmly packed brown sugar; 1 Tbsp. baking powder; 1 1/2 tsp. pumpkin pie spice; 1/2 tsp. baking soda; 1/2 tsp. salt (optional); 1/2 c. chopped nuts, optional; 1 c. canned pumpkin; 3/4 c. milk; 1/3 c. vegetable oil; 1 egg, lightly beaten

Servings: persons

1 1/2 c. all purpose flour
1 c. quick or old fashioned oats, uncooked
3/4 c. firmly packed brown sugar
1 Tbsp. baking powder
1 1/2 tsp. pumpkin pie spice
1/2 tsp. baking soda
1/2 tsp. salt (optional)
1/2 c. chopped nuts, optional
1 c. canned pumpkin
3/4 c. milk
1/3 c. vegetable oil
1 egg, lightly beaten

1
Heat oven to 400u00b0.
2
Line twelve muffin cups with paper baking cups or spray bottoms only with cooking spray.
3
In a large bowl, combine the flour, oats, sugar, baking powder, pumpkin pie spice, baking soda, and salt.
4
Add nuts (if desired).
5
Mix well.
6
In medium bowl, combine pumpkin, milk, oil and egg; blend well.
7
Add to dry ingredients all at once; stir just until dry ingredients are moistened (do not overmix).
8
Fill muffin cups almost full. Sprinkle with streusel, patting gently.
9
Bake 22 to 25 minutes or until golden brown.
10
Cool muffins in pan on wire rack 5 minutes. Remove from pan.
11
Serve warm.
12
Yields 1 dozen.

976

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 c. all purpose flour, 1 c. quick or old fashioned oats, uncooked, 3/4 c. firmly packed brown sugar, 1 Tbsp. baking powder, and more.

Yes, Pumpkin Oat Streusel Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pumpkin Oat Streusel Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions