This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.
Ingredients
- all-purpose flour: 2.5 cups
- rolled oats: 0.5 cup
- pumpkin pie spice: 4 tsp
- baking soda: 2 tsp
- baking powder: 1 tsp
- salt: 1 tsp
- pumpkin puree: 1.5 cups
- brown sugar: 1 cup
- white sugar: 1 cup
- vegetable oil: 0.66667 cup
- applesauce: 0.5 cup
- eggs: 3 piece
- vanilla extract: 1 tsp
- raisins: 0.25 cup (optional)
- packed brown sugar: 0.25 cup
- butter: 2 Tbsp (softened)
- rolled oats: 2 Tbsp
- all-purpose flour: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
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Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
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Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
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Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
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Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.
