Pumpkin Oat Streusel Muffins
Elevate your fall baking game with these irresistibly moist and flavorful Pumpkin Oat Streusel Muffins! Bursting with warm autumn spices like cinnamon, nutmeg, and ginger, these muffins showcase the perfect balance of pumpkin puree and hearty old-fashioned oats for a comforting texture. Topped with a buttery oat streusel that adds a delightful crunch, these muffins are ideal for breakfast, brunch, or a cozy snack. With a prep time of just 20 minutes and made with simple pantry staples like brown sugar, eggs, and vanilla, this recipe is a quick and easy way to embrace seasonal flavors. Serve them warm or at room temperature, and watch them disappear in no time!
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Recipe Information
Ingredients
- 1.75 cups All-purpose flour
- 0.5 cups Old-fashioned oats
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 1.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Ground ginger
- 1 cups Pumpkin puree
- 0.75 cups Brown sugar, packed
- 0.25 cups Granulated sugar
- 0.5 cups Vegetable oil
- 2 large Eggs
- 1 teaspoons Vanilla extract
- 0.5 cups All-purpose flour (for streusel)
- 0.25 cups Brown sugar, packed (for streusel)
- 0.25 cups Old-fashioned oats (for streusel)
- 0.5 teaspoons Ground cinnamon (for streusel)
- 3 tablespoons Unsalted butter, melted (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, whisk together the flour, oats, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
In a separate medium bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.
Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Do not overmix, as this may result in dense muffins.
In another small bowl, prepare the streusel topping by combining the flour, brown sugar, oats, cinnamon, and melted butter. Mix until crumbly.
Divide the muffin batter evenly among the prepared muffin tin cups, filling each about three-quarters full.
Sprinkle the streusel topping generously over each muffin batter portion.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your Pumpkin Oat Streusel Muffins!
Nutrition Facts
Calories |
3702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.9 g | 210% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 471 mg | 157% | |
| Sodium | 2950 mg | 128% | |
| Total Carbohydrate | 524.4 g | 191% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 254.2 g | ||
| Protein | 52.1 g | 104% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 416 mg | 32% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
