Pumpkin Oatmeal Streusel Muffins

These Pumpkin Oatmeal Streusel Muffins are the perfect cozy, nutritious treat to kick off your fall baking.

Fall is in the air, and that means it’s time for all things pumpkin spice, starting with these incredible Pumpkin Oatmeal Streusel Muffins. Packed with wholesome ingredients like old-fashioned oats, real pumpkin puree, and Lifeway Kefir, these muffins are a delicious way to fuel your day with the flavors of the season.

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Lifeway Kefir is the secret ingredient that takes these muffins to the next level. Not only does it add a subtle tangy flavor that perfectly complements the warm pumpkin spice, but it also provides protein, calcium, and gut-friendly probiotics to nourish your body with every bite. Combined with the fiber from the oats and pumpkin, these muffins are a breakfast or snack you can feel great about enjoying all season long.

Why You’ll Love This Recipe

Packed with fall flavor: pumpkin spice, oats, and brown sugar come together for the ultimate cozy autumn treat.
Nutritious ingredients: Lifeway Kefir, oats, and real pumpkin pack these muffins with protein, fiber, and wholesome goodness.
Irresistible streusel topping: the buttery, crumbly oat streusel takes these muffins over the top in both flavor and texture.
Make-ahead friendly: bake a batch on the weekend and enjoy grab-and-go breakfasts or snacks all week long.

Ingredients You’ll Need

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

All-purpose flour — the base of the muffin batter that provides structure.
Old-fashioned rolled oats — adds hearty texture, fiber, and nutty flavor to the muffins and streusel topping.
Granulated sugar and brown sugar — provide sweetness and help create a tender, moist crumb.
Baking soda and baking powder — leavening agents that help the muffins rise and develop a fluffy texture.
Salt — enhances all the other flavors in the muffins.
Pumpkin pie spice — the quintessential blend of warm fall spices that infuses every bite with cozy flavor.
Canned pumpkin puree — adds moisture, fiber, and real pumpkin flavor.
Lifeway Kefir — the secret ingredient that adds tangy flavor, protein, calcium, and gut-friendly probiotics.
Eggs — provide structure and help bind the ingredients together.
Neutral oil — keeps the muffins incredibly moist and tender. Use canola, vegetable, or avocado.
Vanilla extract — enhances the overall flavor of the muffins.
Butter — helps create a rich, crumbly streusel topping.

How to Make Pumpkin Oatmeal Streusel Muffins

Preheat oven to 425°F. Line a 12-cup muffin tin with paper liners or grease well.
In a small bowl, stir together old-fashioned rolled oats, all-purpose flour, brown sugar, pumpkin pie spice, and salt. Add the melted butter and mix until the mixture forms clumpy, coarse crumbs. Set aside.

In a large bowl, whisk together all-purpose flour, old-fashioned rolled oats, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice.

In a separate bowl, whisk together canned pumpkin puree, plain kefir, eggs, oil, and vanilla extract until smooth.

Pour the wet ingredients into the dry ingredients and stir gently just until combined. Don’t overmix, a few lumps are fine. Let the batter sit for 10 minutes

Divide batter evenly among the muffin cups, filling each about three-quarters full. Sprinkle streusel generously over the tops, pressing gently so it adheres.

Bake 7 minutes. Without opening the oven, lower the heat to 350°F and bake an additional 15-20 minutes or until a toothpick inserted in the center comes out with a few crumbs.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Tips and Substitutions

For an extra nutrient boost, swap half of the all-purpose flour for whole wheat pastry flour or white whole wheat flour.
No pumpkin pie spice? Use 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon each ground cloves and allspice.
For a nut-free version, be sure to use nut-free oats and omit any nuts from the streusel topping.
Leftover canned pumpkin? Freeze it in ice cube trays, then store the frozen cubes in a freezer bag for future baking.

Storage

Store the cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. For longer storage, wrap the muffins individually in plastic wrap, place them in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or rewarm gently in the microwave before enjoying.

Frequently Asked Questions

Can I use quick oats instead of old-fashioned?

Quick oats will work in a pinch, but old-fashioned oats provide a heartier texture and chewier bite that’s worth seeking out for this recipe.

Can I make these muffins gluten-free?

While we haven’t tested a gluten-free version, you could try swapping the all-purpose flour for a gluten-free 1-to-1 baking blend and using certified gluten-free oats. Keep in mind that the texture may differ slightly from the original recipe.

Can I make these muffins without the streusel topping?

Absolutely! The streusel adds an extra layer of flavor and texture, but the muffins will still be delicious without it. You can also sprinkle the tops with a little extra oats or turbinado sugar before baking for a simpler finish.

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This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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