Pumpkin Oat Muffins with Butter Crumb Topping
Submitted by bethcoa
Pumpkin oat muffins with buttery crumb topping and sweet raisins. Quick 40-minute breakfast muffins baked with warm pumpkin pie spice. Serve hot with jam for fall mornings.
YIELD
12 servingsPREP
20 minCOOK
20 minREADY
40 minThese muffins pack the cozy flavors of autumn into every tender, oat-studded bite topped with a crumbly brown sugar streusel that melts into golden, crispy edges.
Pumpkin puree and quick oats create hearty texture without weighing you down, while pumpkin pie spice fills your kitchen with that irresistible cinnamon-nutmeg aroma that screams sweater weather.
Plump raisins add pockets of natural sweetness throughout, and the buttery crumb topping bakes into a crunchy contrast against the soft, spiced interior.
Bake a batch in just 40 minutes, then serve them piping hot slathered with homemade jam or apple butter for the breakfast that makes waking up worthwhile.
Pro Tips
- Don’t overmix the batter (stir just until dry ingredients are moistened) or muffins will turn out tough instead of tender
- Fill muffin cups exactly ⅔ full to get those bakery-style domed tops without overflow
- Make the crumb topping first and chill it while preparing batter for easier sprinkling and crunchier texture
- Test doneness at 18 minutes with a toothpick (overbaking dries out pumpkin muffins fast)
Ingredients
Directions
Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside.
Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well.
Add dry ingredients all at once, stirring just enough to moisten.
Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full.
Sprinkle with crumb topping.
Bake in 400 degree F. oven 18 to 20 minutes or until golden brown.
Serve hot with homemade jelly or jam.
CRUMB TOPPING: Combine ½ cup brown sugar (packed), 1 tablespoon unbleached flour, ¼ teaspoon pumpkin pie spice and 2 tablespoon butter or regular margarine in bowl.
Mix until crumbly.
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