Add to Recipe Box
Go to Collections
Pumpkin Oat Muffins
These moist and tender pumpkin oat muffins are the taste of fall. The crunchy oat topping is to die for!
- 1 1/2 cups flour
- 1/2 tsp each baking soda salt, nutmeg, cinnamon
- 1/2 tbsp pumpkin pie spice
- 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
- 1/4 cup melted butter
- 1/2 cup sugar
- 5 tbsp flour
- 1/4 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 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.
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