Pumpkin Oat Muffins
Prep time
Cook time
Total time
Serves: 6
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. Remove from oven and cool on racks.
Recipe by The Midnight Baker at https://bakeatmidnite.com/pumpkin-oat-muffins/