Pumpkin Oat Muffins
Total TimePrep: 15 min. Bake: 15 min.
- 1 cup all-purpose flour
- 1/2 cup packed brown sugar
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg, room temperature, lightly beaten
- 3/4 cup canned pumpkin
- 1/4 cup whole milk
- 1/4 cup canola oil
- 1 cup old-fashioned oats
- 1/2 cup raisins
- 1/3 cup packed brown sugar
- 1 tablespoon all-purpose flour
- 3/4 teaspoon pumpkin pie spice
- 1 tablespoon cold butter
- In a large bowl, combine the first six ingredients. Combine the egg, pumpkin, milk and oil; add to the dry ingredients just until moistened. Stir in oats and raisins.
- Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pie spice; cut in butter until crumbly. Sprinkle 1 rounded teaspoonful over each muffin. Bake at 375° for 15-20 minutes or until a toothpick comes out clean.
- Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Nutrition Facts1 muffin: 204 calories, 7g fat (2g saturated fat), 21mg cholesterol, 214mg sodium, 34g carbohydrate (19g sugars, 2g fiber), 3g protein.
Jan 11, 2020
Really enjoy these! My husband doesn't like my regular pumpkin bread because it's too oily. These are perfect! I substitute 1/2 cup of wheat or almond flour for the white flour, add a half cup of chopped nuts and use extra cinnamon instead of the pumpkin pie spice. I also skip the topping.
Aug 22, 2019
Delicious! I added some additional oatmeal to the topping but otherwise used the recipe as is. I will definitely add this recipe to the keepers list.
Jun 13, 2018
I would like to know if I could use fresh pumpkin in this recipe? I will make these and then make them using the idea from Rebecca.
Feb 2, 2018
These muffins turned out well A good basic muffin and easy to put together.
Jan 27, 2018
I read the comments from others that have made these muffins. The general consensus was that they were a not dry so I used the whole can of pumpkin. I also used coconut oil instead if regular canola oil. And because of tbe little bit of baking soda that is in the recipe I added a about 1/2 tsp apple cider vinegar. I hope this helps them come out moist and fluffy as well as freezable for later use. Ill add a comment once we get them out of the oven and dig in.I omitted the topping
Nov 9, 2017
I did not like the flavor and my family did not like it either. Not sure what was off about these, they did seem a bit dense.
Jan 21, 2017
I was not impressed with these. My family prefers the pumpkin-apple streusel muffins. They have more flavour and are very moist.
Oct 20, 2016
These are really good and moist. The topping is great, too. I made them in the larger muffin tins to get six big ones.
Oct 10, 2016
A bit dense on day 2, but that happens to lots of muffins. Really good flavor and definitely hit that seasonal craving :)
Oct 7, 2016
I used half cup of oats. A wonderful recipe.