Pumpkin Streusel Muffins

Pumpkin Streusel Muffins
Pumpkin Streusel Muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/3

    cup quick-cooking oats

  • 2

    tablespoons light brown sugar

  • 2

    tablespoons all-purpose flour

  • 1 1/2

    tablespoons light stick butter, melted

  • 2

    cups self-rising flour

  • 1

    cup quick-cooking oats

  • 3/4

    cup packed light brown sugar

  • 2

    teaspoons pumpkin-pie spice

  • 1/4

    teaspoon salt

  • 1

    (15-ounce) can pumpkin

  • 1/2

    cup 1% low-fat milk

  • 1/4

    cup canola oil

  • 1

    large egg, lightly beaten

  • Cooking spray

Directions

Preheat oven to 400°. Combine first 4 ingredients, stirring until dry ingredients are moistened and mixture holds together; set aside. Lightly spoon self-rising flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin and next 3 ingredients; stir with a whisk. Add to flour mixture, stirring just until moist. Spoon batter evenly into 16 muffin cups coated with cooking spray. Sprinkle evenly with oat mixture. Bake at 400° for 22 to 25 minutes or until golden. Cool muffins in pan on a wire rack 5 minutes; remove from pans, and place on wire rack. Serve warm.

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