Pumpkin Oat Streusel Muffins

By Bostoncook

Quaker Oats

Ingredients

• Streusal:
• 1/4 cup oats
• 1 tbsp brown sugar
• 1 tbsp butter, melted
• 1/8 tsp pumpkin pie spice
• Muffins:
• 1 1/2 cups flour
• 1 cup oats
• 3/4 cup brown sugar
• 1/2 cup chopped nuts
• 1 tbsp baking powder
• 1 1/2 tsp pumpkin pie spice
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup pumpkin
• 3/4 cup milk
• 1/3 cup vegetable oil
• 1 egg, lightly beaten

Details

Servings 12

Preparation

Step 1

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

2. For streusel, combine all ingredients in small bowl; mix well. Set aside.

3. For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well.

4. In medium bowl, combine pumpkin, milk, oil and egg; 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.

5. Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.

These were really great - would probably add a bit more spice next time and the streusel topping didn't edo a whole lot for me, but really very good - nice and moist. Not so good, though, that I'd never want to try another pumpkin recipe! Subbed yogurt for half of the oil.