These moist and tender pumpkin oat muffins are the taste of fall. The crunchy oat topping is to die for!
Pumpkin Oat Muffins; The Taste Of Fall
When fall arrives, thoughts go to all things pumpkin.
Pumpkin is something I tend to use year round, but somehow it just tastes better when you eat it during autumn! This is also the time of year that you find it fresh, and most stores feature the canned variety at lower prices too. I tend to stock up when the canned pumpkin goes on sale. Since pumpkin puree freezes well, don’t fret if you don’t use the whole can.
The taste of these muffins is superb. They are flavored with warming aromatic spices. You use nutmeg and cinnamon in addition to pre-mixed pumpkin pie spice. The texture is smooth and velvety because they’re actually more like cake than traditional muffins.
The crumb topping is to die for!
Rather than the usual streusel crumbs, these muffins have oats mixed in with the crumbs. I add no other flavorings to them because as the muffins bake, the oats toast and that gives them a deeper flavor.
I load my muffin tops up with crumbs, but I still had some crumb mixture left over. It will keep, refrigerated, for about a week, so if you plan to make these pumpkin muffins again or any other muffins, they can be used for that. However, if you don’t plan on making more muffins and don’t have the fridge space to share, just place the leftovers on a baking sheet and bake them at 350 for about 10-15 minutes. It makes a delicious snack!
Bakery Style Or Regular
All the muffins I make are made in a “Texas” or jumbo muffin pan. If you want to make them the traditional size, you will get double the yield. The jumbo pan makes six muffins, so if you are using traditional-sized pans, you’ll get twelve. You will also have to reduce the bake time. About 18-25 minutes should do, but always test them with a toothpick or cake tester.
As far as paper liners go, you can buy jumbo liners. I tend to use parchment liners, either lotus or tulip shaped. I believe those shapes are made for regular muffin pans, but I have found they work very well in the larger pans as well.
- dry ingredients:
- 1½ cups flour
- ½ tsp each baking soda, salt, nutmeg, cinnamon
- ½ tbs pumpkin pie spice
- wet ingredients:
- 2 large eggs
- 1 cup sugar
- ½ of a 15 oz can (about 1 cup) pumpkin puree
- ½ cup plus 2 tbs vegetable oil
- oat crumbs:
- ¼ cup melted butter
- ½ cup sugar
- 5 tbs flour
- ¼ cup quick or old-fashioned oats
- Mix together all ingredients of crumb mixture. You may need to use slightly more flour to get a proper crumb consistency. This is due to atmospheric conditions.
- Preheat oven to 350 degrees. Mix the dry ingredients. Beat the wet ingredients until well blended. Add the dry ingredients and mix until just moistened. DO NOT OVERMIX.
- Line or grease muffin tins. Fill each cup ¾ full. I use an old-fashioned ice cream scoop to do this. Sprinkle top of each muffin with crumb mixture.
- Bake at 350 degrees 20-25 min for regular sized muffins. Bake 35-40 min for Texas sized muffins (check for doneness at minimum time).
- Remove from oven and cool on racks.