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Pumpkin Oat Crunch Muffins

  • Author: Streusel


makes 12 muffins




1/2 c. unsalted butter, room temperature

1 c. brown sugar

1 T. vanilla

1 egg

1 c. pumpkin

1 c. flour

1/2 c. rolled oats

1 t. salt

1 T. baking powder


1/2 c. brown sugar

1/2 c. rolled oats

1/2 c. flour

1/2 c. butter

1 T. cinnamon

1 t. salt


  1. Pre-heat the oven to 375 degrees fahrenheit.
  2. Combine the butter and brown sugar in the bowl of stand mixer and with the paddle attached, beat on medium high speed until well combined and fluffy.
  3. Add the vanilla, egg and pumpkin and mix until combined.
  4. Add the flour, oats, salt and baking powder and mix until combined again.
  5. In a separate bowl add all streusel ingredients together and with your hands mix the butter into the rest of the ingredients.  This will be buttery and not dry and crumbly.  Set aside.
  6. Line a 12 place muffin tin with muffin papers and with a 1/4 c. scoop, scoop the batter into each paper.
  7. With your hands break off chunks of the buttery streusel and top the chunks loosely onto the muffins.
  8. Bake the muffins for 15 to 18 minutes or just until set.
  9. Let cool slightly.  Really delicious still warm!