Fall deliciousness ... everything you find in a pumpkin pie but in a muffin with a streusel topping. Perfect for breakfast with a hot cup of java!

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
5 mins
total:
45 mins
Servings:
36
Yield:
36 muffins
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Ingredients

36
Original recipe yields 36 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Streusel Topping:
Muffins:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.

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  • Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.

  • Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

Use fresh pureed pumpkin instead of canned, if desired.

Nutrition Facts

178 calories; protein 2.8g; carbohydrates 24.1g; fat 8.3g; cholesterol 24.1mg; sodium 225.1mg. Full Nutrition
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