Description

These Pumpkin Oat Muffins are a delicious fall treat that combines pumpkin puree, oats, and warm spices. Perfect for breakfast, a snack, or dessert, these muffins are quick to make and customizable with add-ins like raisins, walnuts, or chocolate chips. The optional streusel topping adds a delightful crunch. Ideal for cozy mornings or gatherings, this pumpkin muffin recipe is simple, versatile, and full of autumn flavor.

Ingredients

1 cup all-purpose flour

½ cup packed brown sugar

2 teaspoons baking powder

1 teaspoon pumpkin pie spice

½ teaspoon salt

¼ teaspoon baking soda

1 large egg, room temperature, lightly beaten

¾ cup canned pumpkin puree

¼ cup 2% milk

¼ cup vegetable or canola oil

1 cup old-fashioned oats

½ cup raisins (optional)

1 cup chopped walnuts (optional)

½ cup chocolate chips (optional)

For the streusel topping:

½ cup brown sugar

½ cup all-purpose flour

1 teaspoon pumpkin pie spice

2 tablespoons cold butter

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Instructions

Preheat the oven to 375°F (190°C) and line a muffin pan with paper or silicone liners. Spray with non-stick cooking spray.
In a large mixing bowl, whisk together the flour, brown sugar, baking powder, salt, baking soda, and pumpkin pie spice.
In another bowl, whisk together the egg, milk, oil, and pumpkin puree.
Pour the wet ingredients into the dry ingredients and stir until just combined. Gently fold in the oats and optional add-ins (raisins, walnuts, or chocolate chips).
Spoon the batter into the muffin pan, filling each liner about ¾ full.
For the streusel topping: In a small bowl, combine the brown sugar, flour, and pumpkin pie spice. Cut in the cold butter until the mixture is crumbly. Sprinkle about 2 teaspoons of streusel on each muffin.
Bake for 20 minutes or until a toothpick inserted comes out clean.
Let muffins cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

- To prevent muffins from sticking to liners, spray them with non-stick cooking spray.
- You can use whole wheat flour for a heartier muffin or substitute gluten-free flour for a gluten-free version.
- For extra moisture, add a bit more oil or pumpkin puree.
- You can freeze these muffins for up to 3 months. Reheat in the microwave or oven when ready to enjoy.