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Pumpkin Oat Streusel Muffins


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  • Author: Melanie www.melandboyskitchen.com

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

  1. Stir together dry ingredients of topping then cut butter in using pastry cutter. (Or you can rub together using your fingers.)
  2. 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