Pumpkin Oat Streusel Muffins
photo by Vseward Chef-V
- Ready In:
- 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.
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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!
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