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Pumpkin Streusel Muffins

Yield 16 muffins (serving size: 1 muffin)
A crunchy streusel tops these moist spiced muffins.

Ingredients

  • 1/3 cup quick-cooking oats
  • 2 tablespoons light brown sugar
  • 2 tablespoons all-purpose flour
  • 1 1/2 tablespoons light stick butter, melted
  • 2 cups self-rising flour
  • 1 cup quick-cooking oats
  • 3/4 cup packed light brown sugar
  • 2 teaspoons pumpkin-pie spice
  • 1/4 teaspoon salt
  • 1 (15-ounce) can pumpkin
  • 1/2 cup 1% low-fat milk
  • 1/4 cup canola oil
  • 1 large egg, lightly beaten
  • Cooking spray

Nutrition Information

  • calories 181
  • fat 5.2 g
  • satfat 0.9 g
  • protein 3.6 g
  • carbohydrate 30.9 g
  • cholesterol 15 mg
  • iron 1.8 mg
  • sodium 259 mg
  • caloriesfromfat 26 %
  • fiber 1.9 g
  • calcium 87 mg

How to Make It

  1. Preheat oven to 400°.

  2. Combine first 4 ingredients, stirring until dry ingredients are moistened and mixture holds together; set aside.

  3. Lightly spoon self-rising flour into dry measuring cups; level with a knife. Combine 2 cups flour and next 4 ingredients in a large bowl; make a well in center of mixture. Combine pumpkin and next 3 ingredients; stir with a whisk. Add to flour mixture, stirring just until moist.

  4. Spoon batter evenly into 16 muffin cups coated with cooking spray. Sprinkle evenly with oat mixture.

  5. Bake at 400° for 22 to 25 minutes or until golden. Cool muffins in pan on a wire rack 5 minutes; remove from pans, and place on wire rack. Serve warm.

Oxmoor House Healthy Eating Collection