Pumpkin Streusel Muffins

A crunchy streusel tops these moist spiced muffins.

Yield: 16 muffins (serving size: 1 muffin)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 181
  • Fat: 5.2g
  • Saturated fat: 0.9g
  • Protein: 3.6g
  • Carbohydrate: 30.9g
  • Cholesterol: 15mg
  • Iron: 1.8mg
  • Sodium: 259mg
  • Calories from fat: 26%
  • Fiber: 1.9g
  • Calcium: 87mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pumpkin Streusel Muffins Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy