This time of year, it’s no surprise to see pumpkin pie, cheesecake, bread, scones, cookies, and more on the spread of a family gathering. Pumpkin fanatics indulge with a passion because they know that such treats are rare finds the rest of the year. Here’s a pumpkin muffin that boasts the added goodness of old-fashioned oats and an enticing streusel topping. It’s good enough to make all year long.
PUMPKIN OAT MUFFINS
- 1 cup all-purpose flour
- 1/2 cup packed light brown sugar
- 2 tsp. baking powder
- 1/4 tsp. baking soda
- 1 tsp. pumpkin pie spice
- 1/2 tsp. salt
- 1 egg
- 3/4 cup canned pumpkin
- 1/4 cup whole milk
- 1/4 cup vegetable oil
- 1 cup old-fashioned oats
- 1/2 cup chopped dried cranberries
- 1/3 cup packed light brown sugar
- 1 Tbsp. all-purpose flour
- 3/4 tsp. pumpkin pie spice
- 1 Tbsp. cold unsalted butter
Preheat oven to 425°. In a large bowl, combine flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. In another bowl, whisk egg with pumpkin, milk, and oil until smooth. Add egg mixture to the dry ingredients and stir just until moistened. Stir in oats and cranberries.
Fill 12 greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the brown sugar, flour and pumpkin pie spice; cut in butter until crumbly. Sprinkle a rounded teaspoonful over each muffin. Bake at 425° for 5 minutes. Reduce heat to 375? and continue baking for 20 minutes or until a toothpick inserted into the center of one muffin comes out clean.
Cool 5 minutes before removing from pan to a wire rack to cool completely.