Pumpkin Oat Streusel Muffins
Yield
1 dozenPrep
20 minCook
25 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Streusel | |||
| ¼ | cup |
rolled oats
|
|
| 1 | tablespoon |
brown sugar
firmly packed |
|
| 1 | tablespoon |
margarine
|
|
| ⅛ | teaspoon |
pumpkin pie spice
|
|
| Muffins | |||
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | cup |
rolled oats
|
|
| ¾ | cup |
brown sugar
firmly packed |
*
|
| 1 | tablespoon |
baking powder
|
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| ½ | cup |
nuts
chopped |
|
| 1 | cup |
canned pumpkin purée
|
|
| ¾ | cup |
milk
|
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | each |
eggs
lightly beaten |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Streusel | |||
| 59 | ml |
rolled oats
|
|
| 15 | ml |
brown sugar
firmly packed |
|
| 15 | ml |
margarine
|
|
| 0.6 | ml |
pumpkin pie spice
|
|
| Muffins | |||
| 355 | ml |
all-purpose flour
|
|
| 237 | ml |
rolled oats
|
|
| 177 | ml |
brown sugar
firmly packed |
*
|
| 15 | ml |
baking powder
|
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 118 | ml |
nuts
chopped |
|
| 237 | ml |
canned pumpkin purée
|
|
| 177 | ml |
milk
|
|
| 79 | ml |
vegetable oil
|
|
| 1 | each |
eggs
lightly beaten |
|
Directions
Heat oven to 400℉ (200℃).
Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only.
For streusel, combine all ingredients; mix well.
Set aside.
For muffins, combine dry ingredients and nuts; mix well.
Add combined pumpkin, milk, oil and egg; mix just until dry ingredients are moistened.
Fill muffin cups almost full.
Sprinkle streusel evenly over batter, patting gently.
Bake 22 to 25 minutes or until golden brown.
Let muffins stand a few minutes; remove from pan.
