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Pumpkin Oat Streusel Muffins

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Submitted by anne

YIELD

1 dozen

PREP

20 min

COOK

25 min

READY

45 min

Ingredients

Streusel
¼ 59
CUP ML ROLLED OATS
1 15
TABLESPOON ML BROWN SUGAR
firmly packed
1 15
TABLESPOON ML MARGARINE
0.6
TEASPOON ML PUMPKIN PIE SPICE
Muffins
1 ½ 355
1 237
CUP ML ROLLED OATS
¾ 177
CUP ML BROWN SUGAR
firmly packed *
1 15
TABLESPOON ML BAKING POWDER
1 ½ 7.5
TEASPOONS ML PUMPKIN PIE SPICE
½ 2.5
TEASPOON ML BAKING SODA
½ 2.5
TEASPOON ML SALT
½ 118
CUP ML NUTS
chopped
1 237
¾ 177
CUP ML MILK
79
CUP ML VEGETABLE OIL
1 1
EACH EACH EGGS
lightly beaten

Directions

Heat oven to 400℉ (200℃).

Line 12 medium muffin cups with paper baking cups or lightly grease bottoms only.

For streusel, combine all ingredients; mix well.

Set aside.

For muffins, combine dry ingredients and nuts; mix well.

Add combined pumpkin, milk, oil and egg; mix just until dry ingredients are moistened.

Fill muffin cups almost full.

Sprinkle streusel evenly over batter, patting gently.

Bake 22 to 25 minutes or until golden brown.

Let muffins stand a few minutes; remove from pan.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 258g (9.1 oz)
Amount per Serving
Calories 716 45% from fat
 % Daily Value *
Total Fat 36g 55%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 445mg 19%
Total Carbohydrate 28g 28%
Dietary Fiber 10g 39%
Sugars g
Protein 39g
Vitamin A 196% Vitamin C 5%
Calcium 19% Iron 36%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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