Fall is in the air, and there’s no better way to celebrate the season than with a batch of homemade Pumpkin Oat Streusel Muffins. These muffins are the perfect blend of warm spices, creamy pumpkin, and a delightful streusel topping that will have you reaching for seconds.
They are hands down my favorite fall muffin and I actually make them all winter. They are just a perfectly cozy muffin to make on a chilly day. Not only do they taste incredible but they fill your home with seriously the most amazing smell while they bake….better than any pumpkin candle! Here they are ready to pop into the oven…
Whether you enjoy them for breakfast, as a snack, or alongside a bowl of soup for dinner, these muffins are sure to become a favorite in your autumn baking repertoire. These Pumpkin Oat Muffins are so yummy…they are just packed with flavor.
I got this recipe years ago from my neighbor and dear friend Sheri and it has become one of my favorites. The orginal recipe called for mashed sweet potato, but I almost always use canned pumpkin puree instead because it is usually more convenient for me. I don’t always have a cooked sweet potato handy ready to mash, but I always have a can of pumpkin in my pantry.
Other great pumpkin recipes to try:
- Pumpkin Curry
- Perfect Pumpkin Waffles with Cinnamon Syrup
- Pumpkin Cinnamon Swirl scones
- Barefoot Contessa Pumpkin Spice Cupcakes
- Pumpkin Bread with Cream Cheese Swirl
Tools used for this recipe
- Silicon Muffin pan
- Large scoop for easy filling muffin pan
Pumpkin Oat Streusel Muffins
Description
These are hands down my favorite muffin for Fall! YUM!! You can use canned pumpkin or mashed sweet potato in this muffins!
Ingredients
- 1 1/4 c uncooked quick oats ( regular work too)
- 1 c flour
- 1/3 c chopped pecans
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 c canned pumpkin (or use mashed sweet potato)
- 3/4 c brown sugar
- 1/2 c oil (sub half or more with applesauce, if desired)
- 1/8 c milk (or increase to 1/4 c if you are using sweet potato)
- 1 egg
- 1 tsp vanilla
Topping:
- 1/4 c oats (quick oats work best)
- 1/4 c flour
- 1/4 c brown sugar
- 3 Tb chopped pecans
- 1 tsp cinnamon
- 1/4 c butter
Instructions
- Stir together dry ingredients of topping then cut butter in using pastry cutter. (Or you can rub together using your fingers.)
- Combine dry ingredients, add moist ingredients. Stir until just moistened; do not overmix. Fill greased muffin tins 3/4 full. Sprinkle liberally with topping. Bake at 350 degrees for 18-22 minutes. Makes 12-15 muffins.
Notes
* The original recipe called for mashed sweet potato–but I almost always use canned pumpkin puree because that is what I have on hand. If you want to use sweet potato–just add 1/4 milk instead of 1/8 cup for pumpkin. They are fantastic with sweet potato too! I just prefer pumpkin
Made these muffins this weekend and my family loved them. A must keep recipe.
These are my husband's absolute favorite muffins ever! I have loved them ever since you made them for Wesley's blessing and have made them several times since. Last time I made them I substituted natural unsweetened applesauce for the oil, to cut down on the fat and calories a bit, and they turned out great. My husband said they tasted just as yummy (and that says a lot), so I was glad.
These are great muffins! I got the recipe from my good friend Sheri.
Mmmmm, these are yummy! I’ve tried both sweet potato and pumpkin and they are both really good. These are great!