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Pumpkin Streusel Muffins

Pumpkin Streusel Muffins

A crunchy streusel tops these moist spiced muffins.

Oxmoor House JANUARY 2008

  • Yield: 16 muffins (serving size: 1 muffin)

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

Preheat oven to 400°.

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

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.

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

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.

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
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Pumpkin Streusel Muffins recipe

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