“Pumpkin Muffins with Oat Streusel”

My Mom loved Fall with leaves changing colors and Sunday drives in the country picking black walnuts that had fallen from their trees. As I was driving to the dentist the other day I saw black walnut trees and my mind was flooded with memories of days gone by. Those were some fun times as a kid. Other memories came to mind like Fall baking with my Mom and pumpkin was an ingredient she loved to use. So, Mom I know you would have loved these Pumpkin Muffins with Oat Streusel.

Pumpkin Muffins with Oat Streusel

These muffins are super moist and full of pumpkin flavor. Big flavor is a must. Baked goods using pumpkin tend to be flat in taste unless you’re baking a pie because all puree is incorporated with seasonings. Due to the fact cakes, cupcakes, breads, and muffin recipes incorporate flour may lead to less pumpkin flavor.

A friend told me a while ago to heat pumpkin puree to rid some of the moisture. This also increases the pumpkin flavor with excess moisture removed. For a can of pumpkin puree, heat for 7 to 10 minutes and notice the thicken.

Pumpkin Muffins with Oat Streusel

The next best thing about this muffin recipe is the oat streusel topping. I enjoy using nuts for streusel toppings but I have an oat topping I enjoy as much. Combine rolled oats, brown sugar, flour, salt, cinnamon, and softened butter. Use your hand to mix topping to incorporate softened butter thoroughly. Once muffin cups are filled with batter, sprinkle top with streusel. It’s important to press the topping down lightly otherwise the topping does not stick to muffins well. Why put it on only for it to all come off when eating a muffin.

Pumpkin Muffins with Oat Streusel

Make a new breakfast statement one morning soon by baking up a batch of these pumpkin muffins. Bake them one evening and they’ll be ready the next day. Kids will love them along with Mom’s and Dad’s. Muffins keep well in an airtight container. While great to grab and go, maybe take an extra minute and heat them up. I love mine warm and no doubt you will too. Have a great weekend!

Pumpkin Muffins with Oat Streusel

 

Pumpkin Muffins with Oat Streusel

Muffin Batter:

2 cups unbleached all-purpose flour

1 1/2 t. baking powder

1/2 t. baking soda

1 1/2 t. ground cinnamon

1 t. fine sea salt

1/4 t. fresh ground nutmeg

1/4 t. ground cloves

1 cup packed light brown sugar

1 cup granulated sugar

1 – 15 oz. can pumpkin puree

4 oz. cream cheese, softened

1/2 cup vegetable oil

1/4 cup whole milk

4 large eggs

Streusel:

1 cup rolled oats

5 T. light brown sugar

2 T. salted butter, softened

1 T. all-purpose flour

1 t. ground cinnamon

Pinch of fine sea salt

 

Heat oven to 350 degrees. Place pumpkin puree in a microwave-safe bowl, for approximately 7 to 8 minutes, stirring 3 times throughout heating. Pumpkin will become thick with a slight sheen.

Combine oats, brown sugar, butter, flour, cinnamon, and pinch of salt using your hands to blend into a crumb and set aside.

Whisk together flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves,  brown sugar, and granulated sugar.

Stir together pumpkin, cream cheese until smooth. Mix in oil, milk, and eggs until well combined.

Add wet ingredients to dry ingredients and fold together until no dry ingredients remain.

Coat 24 muffin cups with non-stick spray and divide dough evenly between cups. I used a 1/3 cup measure to fill muffin tins.

Spoon oat streusel evenly on each muffin and press down lightly.

Bake for 15 to 18 minutes until cake tester inserted comes out almost clean.

Allow muffins to cool in pan on wire rack and store in airtight container.

 

Note: Paper liners can be used if you desire.

 

Makes about 24 muffins.