Pumpkin-Oat Muffins with Cinnamon-Streusel Topping
October 11, 2011 | Print | E-mail | Filed under muffins, pumpkin
Over the weekend, hubby and I stopped at a local farm to pick up a few pumpkins to decorate our doorstep. Saturday was a clear and uncharacteristically warm day, so we enjoyed a leisurely afternoon eating lunch and strolling around the grounds of the farm, picking out one round and one tall pumpkin…and a couple of winter squash as well, since we still have yet to receive any from our CSA this year. Even though I’ve been cooking up a storm with the other types of squash we purchased and have recipes to share, I had to share these pumpkin muffins that I made for my sister. For years, I’ve followed a recipe given to me by a friend to make pumpkin muffins using a boxed cake mix…so this time I decided to make them from scratch, and I can honestly say that it wasn’t any more trouble than the boxed recipe was. I also added some oats, as well as an oat and cinnamon streusel topping. These muffins go wonderfully with a hot cup of coffee – especially pumpkin spice coffee, although I may be just a tad pumpkin-obsessed this time of year! Either way, I hope you’ll give them a try, and I hope you are enjoying autumn, regardless of the weather.
For the muffins:
- 1 1/4 cup white whole wheat flour
- 1/2 tsp salt
- 1/2 cup packed brown sugar
- 2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp cloves
- 1 egg
- 1 cup canned pumpkin
- 1/4 cup milk
- 1/4 cup fat free sour cream
- 1 cup old-fashioned oats
For the streusel topping:
- 1/2 cup flour
- 1/2 cup oats
- 1/2 cup brown sugar
- 1/2 tsp cinnamon
- 1/3 cup butter, cut into pieces
Preheat the oven to 375 degrees and spray a muffin pan with cooking spray. In a large bowl, whisk together the flour, salt, sugar, baking powder, baking soda, spices, and oats.
In a medium bowl, whisk together the egg, pumpkin, milk, and sour cream.
Stir the dry ingredients into the wet ingredients just until combined.
To make the streusel topping, whisk together the flour, oats, brown sugar, and spices. Cut in the butter with a pastry blender.
Spoon the batter into the muffin pan, filling each one 2/3 full. Sprinkle on the streusel topping. (It’s okay if you make a mess. I totally did!)
Bake 15-20 minutes or until a toothpick comes out clean.
Let cool at least 5 minutes before removing to a wire rack to cool completely. Makes 12 muffins.
October 11th, 2011 at 12:22 pm
Beautiful, perfectly Autumnal muffins!
October 11th, 2011 at 3:04 pm
Those muffins look fantastic. I cannot wait to try them out. We are celebrating our first anniversary today and our first give away. Come over and visit. We would love for you to be a winner.
October 11th, 2011 at 3:14 pm
These look great – I love both pumpkin and streusel topping. Every time I make muffins topped with streusel I have to stop myself from just eating bites of topping out of the bowl
October 11th, 2011 at 3:50 pm
That cinnamon streusel topping looks sooo good!
October 11th, 2011 at 4:59 pm
Yum! I always get obsessed with streusel topping and anything with cinnamon crispiness in the fall.
October 11th, 2011 at 7:03 pm
Those look SO delicious. I could eat a pumpkin treat every day during fall. I had to buy some huge pumpkins and cook them up so that I would have enough to satisfy all of my pumpkin cravings.
October 11th, 2011 at 7:07 pm
Mmm love the topping on these especially. So yummy!
October 11th, 2011 at 7:43 pm
These look so yummy! I could eat that streusel topping by the spoonful!
October 12th, 2011 at 8:16 am
Amazing. Why can’t we be neighbors?
Great recipe, I’m always looking for yummy muffins to tuck into school lunches. Thanks!
October 12th, 2011 at 11:34 am
Oh, dear. Must. make. today. no. NOW!
October 12th, 2011 at 11:47 am
I’m loving every moment of your pumpkin obsession. So no need to apologize. =)
October 12th, 2011 at 12:40 pm
YUM … I want them now! I find nothing wrong with a pumpkin obsession.
October 12th, 2011 at 12:55 pm
I love almost anything with pumpkin in it! I’m still eating last year’s pumpkin because I grew and roasted so many! I look forward to trying these!
October 12th, 2011 at 3:43 pm
These are inspiring. I made pumpkin streusel muffins with a dab of cream cheese filling last week. While delicious, they seemed a tad greasy and sweet despite little oil in the batter. Think I’ll try the same filling with yours which have zero additional oil, and the egg should provide the taste/mouth feel and a happy medium. Thanks!
October 12th, 2011 at 9:21 pm
These muffins look so good. And, I really love the photo of the baked muffins in the tin. Lovely!
October 13th, 2011 at 8:43 am
This recipe looks awesome! It’s a rainy, dark day here in Chicago, and I think I may just have to make these pumpkin muffins to brighten the day a little.
October 13th, 2011 at 10:44 am
Enjoying their spicy aroma wafting through my kitchen as I type this…
October 13th, 2011 at 11:47 am
these look amazing! i absolutely love pumpkin-everything this time of year and i think i will be whipping these up tonight
thank you for the delicous inspiration!
October 14th, 2011 at 1:17 pm
These look wonderful! I can almost smell them through the screen!
October 15th, 2011 at 3:03 pm
These look amazing. I have 3 cans of pumpkin in my pantry waiting for me and I think this recipes qualifies as one to try.
October 17th, 2011 at 4:22 pm
I love everything pumpkin and these muffins are no exception. I made some similar to this last week, but added a bid dollop of cream cheese in the middle. So good!
October 21st, 2011 at 12:27 pm
Oh my goodness streusel topping..I though you had me at pumpkin. Drool!!!
October 21st, 2011 at 12:28 pm
apparently I drooled so much I couldn’t spell streusel correctly.
October 24th, 2011 at 9:31 pm
These look like the perfect fall muffin!
I’m a muffin fiend, so I can’t wait to try them. I love that they use sour cream – always a good addition to quick breads and muffins. Yummy!
November 1st, 2011 at 8:09 am
I would eat all of these muffins in one sitting if given the chance. They look so good!