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Pumpkin-Oat Muffins with Cinnamon Streusel
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Description
A favorite fall treat.
Ingredients
- FOR THE MUFFINS:
- 1-¼ cup White Whole Wheat Flour
- ½ teaspoons Salt
- ½ cups Packed Brown Sugar
- 2 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ½ teaspoons Ground Cinnamon
- ¼ teaspoons Ground Nutmeg
- ⅛ teaspoons Ground Cloves
- 1 cup Old Fashioned Oats
- 1 whole Egg
- 1 cup Canned Pumpkin
- ¼ cups Milk
- ¼ cups Fat Free Sour Cream
- FOR THE STREUSEL TOPPING:
- ½ cups Flour
- ½ cups Oats
- ½ cups Brown Sugar
- ½ teaspoons Cinnamon
- ⅓ cups Butter, cut into pieces
Preparation
Preheat the oven to 375ºF and spray a muffin pan with cooking spray.
For the muffins, in a large bowl, whisk together the flour, salt, sugar, baking powder, baking soda, spices, and oats. In a medium bowl, whisk together the egg, pumpkin, milk, and sour cream. Stir the dry ingredients into the wet ingredients just until combined.
To make the streusel topping, whisk together the flour, oats, brown sugar, and cinnamon. Cut in the butter with a pastry blender.
Spoon the batter into the muffin pan, filling each one 2/3 full. Sprinkle on the streusel topping.
Bake 15-20 minutes or until a toothpick comes out clean. Let cool at least 5 minutes before removing to a wire rack to cool completely.
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4 Comments
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Betsey on 10.23.2015
Good but I would reduce the amount of oats. They really took away from the pumpkin flavor. I guess I just prefer a good strong pumpkin and spice flavor.
melissa jaeger on 11.20.2011
I was searching for a good looking pumpkin muffin recipe and the fact that these have whole wheat flour in them plus oats that really got my attention! I made them for the 1st time today and they turned out just PERFECT! They have a fabulous taste to them and everyone LOVED them! I will definitely be adding these to my recipe book & making them again!! Thanks!
Tracy (sugarcrafter) on 9.14.2009
Aww, thanks! I’m so glad you enjoyed them!!
misscountrymouse on 9.8.2009
This recipe is definitely a 5-star recipe!
On a whim, I decided to come here and see what pumpkin muffin recipes I could find. I gave this one a try, and I am so happy I did! They are tender, moist, and oh,soooooooo flavorful.
I used a yellow cake mix since I didn’t have a spice cake mix on hand. I also used yogurt instead of sour cream, doubled the amount of cinnamon, and skipped the brown sugar topping. YUMMMM! Thanks for sharing, Tracy!