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!
Ingredients
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon 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
Directions
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.
*Direct link to an Amazon product.
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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!
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
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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?