Wednesday, February 11, 2009

Pumpkin Oat Streusel Muffins

I got this recipe from my sister-in-law, Lindsey.  She made them for us when we visited them.  If you are a fan of anything pumpkin like I am, you will absolutely LOVE these:

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

1 1/2 cups all-purpose 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 vegetable oil
1 large egg, lightly beaten

  1. Preheat oven to 400° F. Line twelve medium muffin cups with baking cups or spray with cooking spray.
  2. For Streusel: Combine all ingredients in small bowl; mix well. Set aside.
  3. For Muffins: Combine flour, oats, sugar, nuts, if desired, 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.
  4. Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently.
  5. 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.

Makes 1 dozen muffins.

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