Pumpkin Oat Streusel Muffins
Streusel Topping:
1/4 cup Quaker Oats (quick or old fashioned, uncooked)
1 tablespoon brown sugar, firmly packed
1 tablespoon butter or margarine, melted
1/8 teaspoon pumpkin pie spice
Muffins:
1 1/2 cups all-purpose flour (play around with combining oat flour)
1 cup Quaker Oats (quick or old fashioned, uncooked)
3/4 cup brown sugar, firmly packed
1 tablespoon baking powder
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup LIBBY'S 100% Pure Pumpkin
3/4 cup milk
1/3 cup melted coconut oil
1 large egg, lightly beaten
- Preheat oven to 400° F. Line twelve medium muffin cups with baking cups or spray with cooking spray.
- For Streusel: Combine all ingredients in small bowl; mix well. Set aside.
- For Muffins: Combine flour, oats, sugar, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. Combine pumpkin, milk, oil and egg in medium bowl; blend well. Add to dry ingredients all at once; stir until dry ingredients are moistened.
- Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
- Bake for about 16 minutes or until just barely golden brown at the edges. Cool in pan on wire rack for 5 minutes. Remove from pan. Serve warm (or cold!).
Makes 1 dozen muffins.
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