Pumpkin Oat Muffins
Moist bakery-style muffins with the light flavor of pumpkin and the warm spices of fall. These Pumpkin Oat muffins are easy to make and a satisfying breakfast option.
Servings 15 muffins
Calories 256kcal
Ingredients
Streusel Topping
- ¼ cup all-purpose flour regular or gluten-free measure-for-measure flour blend
- ¼ cup light brown sugar lightly packed
- ¼ cup old fashioned oats also called rolled oats; don't use quick oats or instant oats. Regular or gluten-free oats will work.
- ½ teaspoon ground cinnamon
- 2 tablespoons unsalted butter softened
Muffins
- 1 ¾ cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- 1 cup old fashioned oats also called rolled oats; don't use quick oats or instant oats. Regular or gluten-free oats will work.
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon kosher salt
- 1 cup 100% pumpkin puree do not use pumpkin pie filling
- 1 cup light brown sugar lightly packed
- ½ cup vegetable oil
- ½ cup whole milk
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 375°F. Add muffin liners to a muffin tin(s) for 15 muffins or spray with non-stick cooking spray.
Topping
- In a small bowl, stir together the flour, old fashioned oats, brown sugar, and cinnamon.¼ cup all-purpose flour, ¼ cup light brown sugar, ¼ cup old fashioned oats, ½ teaspoon ground cinnamon
- Add the softened butter in pieces. Using a pastry blender or forks cut the butter into the other ingredients until small clumps form. Set aside.2 tablespoons unsalted butter
Muffins
- In a medium mixing bowl, stir together the flour, old fashioned oats, baking powder, pumpkin pie spice, and salt.1 ¾ cups all-purpose flour, 1 cup old fashioned oats, 2 teaspoons baking powder, 2 teaspoons pumpkin pie spice, ½ teaspoon kosher salt
- In a second large bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, milk, eggs, and vanilla extract until smooth.1 cup 100% pumpkin puree, 1 cup light brown sugar, ½ cup vegetable oil, ½ cup whole milk, 2 large eggs, 1 teaspoon pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Divide the batter evenly between the prepared muffin cavities, filling each one about ¾ of the way full. We recommend using a cookie scoop (ice cream scoop size) to make this easy and less messy.
- Sprinkle the streusel topping evenly over the muffin batter of each muffin.
- Bake the muffins for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow them to cool in the muffin pan for about 5 minutes. Then transfer them to a wire rack to fully cool.
Notes
How to Store
Store any leftover muffins in an airtight container at room temperature for up to three days or in the refrigerator for up to one week. If refrigerating bring to room temperature or warm before eating.
How to Freeze
Once fully cooled the muffins can be stored in the freezer for up to 3 months. Thaw in the refrigerator before warming and serving. Pack in a freezer-safe container (versus a freezer bag) to best preserve the topping during freezing.
Nutrition
Calories: 256kcal | Carbohydrates: 38g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 30mg | Sodium: 98mg | Potassium: 179mg | Fiber: 2g | Sugar: 19g | Vitamin A: 2639IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg