Another favorite Autumn Muffin of mine. This recipe makes 12 good sized muffins. The streusel topping is sweet and crunchy and give this an excellent texture and taste wonderful warm with a tad of butter.
- 1⁄4 cup Quaker Oats (quick or old fashioned, uncooked)
- 1 tablespoon firmly packed brown sugar
- 1 tablespoon margarine or 1 tablespoon butter, melted
- 1⁄8 teaspoon pumpkin pie spice
- 1 1⁄2 cups all-purpose flour
- 1 cup Quaker Oats (quick or old fashioned, uncooked)
- 3⁄4 cup firmly packed brown sugar
- 1⁄2 cup chopped nuts (optional)
- 1 tablespoon baking powder
- 1 1⁄2 teaspoons pumpkin pie spice
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt (optional)
- 1 cup Libby's canned pumpkin
- 3⁄4 cup milk
- 1⁄3 cup vegetable oil
- 1 egg, lightly beaten
- Heat oven to 400°F Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray.
- For streusel, combine all ingredients in small bowl; mix well. Set aside.
- For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.)
- Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
- Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.
Really good! Tasty & moist!!
Really liked the flavor and texture of these. I used 1/4 cup brown sugar and 1/2 cup Splenda. I didn't make the streusel, but muffin was quite good without it. Thanks for posting this!
I had some leftover pumpkin to use and this recipie looked like just the ticket for using it up. I was serching for a recipie without raisens as my husband is not a fan of them. I love that it has the Oatmeal in it too - nice texture. Easy to make. We had them on New Years morning and they are so moist they don't even need butter!