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Fall or any time is the perfect time for these tender pumpkin oat muffins. Crowned with a crunch oat topping that's hard to beat.
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Pumpkin Oat Muffins

These moist and tender pumpkin oat muffins are the taste of fall. The crunchy oat topping is to die for!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: breads, cakes, desserts
Cuisine: American
Keyword: muffin recipe, oats, pumpkin cake
Servings: 6
Calories: 590kcal
Author: Judith Hannemann

Ingredients

DRY INGREDIENTS

  • 1 1/2 cups flour
  • 1/2 tsp each baking soda salt, nutmeg, cinnamon
  • 1/2 tbsp pumpkin pie spice

WET INGREDIENTS

  • 2 large eggs
  • 1 cup sugar
  • 1/2 of a 15 oz can about 1 cup pumpkin puree
  • 1/2 cup plus 2 tbs vegetable oil

OAT CRUMBS

  • 1/4 cup melted butter
  • 1/2 cup sugar
  • 5 tbsp flour
  • 1/4 cup quick or old-fashioned oats

Instructions

  • 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 3/4 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.

Nutrition

Serving: 1serving | Calories: 590kcal | Carbohydrates: 81g | Protein: 6g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 75mg | Sodium: 181mg | Potassium: 73mg | Fiber: 1g | Sugar: 50g | Vitamin A: 329IU | Calcium: 20mg | Iron: 2mg