This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.
- 2 ½ cups all-purpose flour
- ½ cup rolled oats
- 4 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 ½ cups pumpkin puree
- 1 cup brown sugar
- 1 cup white sugar
- ⅔ cup vegetable oil
- ½ cup applesauce
- 3 eggs
- 1 teaspoon vanilla extract
- ¼ cup raisins (Optional)
- ¼ cup packed brown sugar
- 2 tablespoons butter, softened
- 2 tablespoons rolled oats
- 2 tablespoons all-purpose flour
Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.
Preparation time: 30 mins
Cook time: 25 mins
Total time: 55 mins
Servings: 18 – Yield: 1 1/2 dozen muffins