Description
These are hands down my favorite muffin for Fall! YUM!! You can use canned pumpkin or mashed sweet potato in this muffins!
Ingredients
Scale
- 1 1/4 c uncooked quick oats ( regular work too)
- 1 c flour
- 1/3 c chopped pecans
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 c canned pumpkin (or use mashed sweet potato)
- 3/4 c brown sugar
- 1/2 c oil (sub half or more with applesauce, if desired)
- 1/8 c milk (or increase to 1/4 c if you are using sweet potato)
- 1 egg
- 1 tsp vanilla
Topping:
- 1/4 c oats (quick oats work best)
- 1/4 c flour
- 1/4 c brown sugar
- 3 Tb chopped pecans
- 1 tsp cinnamon
- 1/4 c butter
Instructions
- Stir together dry ingredients of topping then cut butter in using pastry cutter. (Or you can rub together using your fingers.)
- Combine dry ingredients, add moist ingredients. Stir until just moistened; do not overmix. Fill greased muffin tins 3/4 full. Sprinkle liberally with topping. Bake at 350 degrees for 18-22 minutes. Makes 12-15 muffins.
Notes
* The original recipe called for mashed sweet potato–but I almost always use canned pumpkin puree because that is what I have on hand. If you want to use sweet potato–just add 1/4 milk instead of 1/8 cup for pumpkin. They are fantastic with sweet potato too! I just prefer pumpkin