Reader Megan sent me this recipe for Pumpkin muffins last week, and holy crackers people, these are freakin’ awesome. Like so incredibly good Starbucks should be charging $5 each for them. I ate 3 for breakfast this morning and I fully expect them to be gone by noon.
So if you have some fresh pumpkin puree, or canned pumpkin laying around, make these babies soon!
Sunday Brunch Recipes – Pumpkin Muffins with Oatmeal Streusel Topping
Ingredients
Muffin Batter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda {15 Cool Uses for Baking Soda}
1/2 teaspoon salt
1 cup pumpkin puree
1/3 cup canola oil
1/2 cup applesauce
1/2 cup sugar
2 large eggs
1 teaspoon pumpkin pie spice
Ingredients for the oatmeal streusel
3/4 cup old fashioned oats {I used quick oats}
1 tablespoon flour
1/4 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
4 tablespoon cold butter, sliced
Instructions
- Preheat oven to 350 degrees.
- Place the ingredients for the oatmeal streusel topping in bowl and using your fingers work the ingredients together for a minute or two until they are nice and crumbly.
- Mix all the ingredients for the muffins together in a large bowl until well combined.
- Using a 3 tablespoon cookie scoop* scoop the batter into muffin cups or a well oiled muffin tin. Sprinkle the oatmeal topping over the batter and bake the muffins at 350 degrees for 22 minutes or until done.
Megan says
Hey Mavis! I’m so glad you liked them! They went fast at my house too. If you have any left over…..make a little slice in the top, put a pat of butter in there, and heat in micro. YUM YUM! Everythings better with more butter!
Laurel says
I made these gluten free with one cup of sorghum flour and 1/2 cup of potato starch and one tsp xantham cup in place of the flour for the muffins. I replaced the flour in the topping with sorghum flour too. They are so tender and soft! I just regret forgetting to add chocolate chips :(.
Sabrina says
These sound so good! I have a couple of small tiger striped pumpkins…do you think I could use roast/puree them to use in this recipe? Or do I need to use only certain kinds of pumpkins?
Diane says
Hey, Sabrina – if your pumpkin variety is meant for jack-o’-lantern carving, it’s probably not much good for roasting. Carving pumpkins tend to cook up watery and stringy. Here’s a pretty decent list of “sugar” pumpkins that are good for roasting: http://gardening.about.com/od/vegetables/a/Pumpkins_2.htm
You can also substitute butternut or delicata squash in recipes using pumpkin.
Diane says
Made these a couple of weeks ago with the last bag of last fall’s pumpkin puree from my freezer (it kept just fine!) My husband is now addicted to these muffins. I think I got maybe ONE out of the batch. Fortunately, I just roasted and froze some more pumpkin. I have a feeling it won’t last until next year…
Thanks for the recipe, Mavis!
Cat says
I made these this morning and they are so tasty. Instead of sugar I used honey. Very easy to make
Meg C says
Hi, Mavis,
I had a boatload of acorn squash this year and discovered it is an excellent substitute for pumpkin puree in recipes. I even made a batch of “pumpkin” cookies for my kids’ soccer teams using acorn squash – the kids ate every last cookie and told me they were “awesome”. They were none the wiser that they all ate acorn squash! Usually when you mention squash to a group of kids they all make icky faces and tell you they don’t like squash. lol Don’t worry, they still don’t know – I decided to keep it a secret in case I need to do it again for a future event. 😉