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Pumpkin Oatmeal Streusel Muffins

These Pumpkin Oatmeal Streusel Muffins are the perfect cozy, nutritious treat to kick off your fall baking.
Course: bread
Cuisine: American
Keyword: breakfast, fall, holiday, holidays
Servings: 12 servings
Calories: 301kcal

Ingredients
 

Muffin Batter

  • 1 1/4 cups all-purpose flour
  • 1 cup old-fashioned rolled oats
  • 2/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 1/2 cup plain Lifeway Kefir
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Muffin Streusel

  • 1/3 cup old-fashioned rolled oats
  • 1/4 cup all-purpose flour
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon pumpkin pie spice
  • 3 tablespoons salted butter melted
  • 1/8 teaspoon salt

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 301kcal | Carbohydrates: 41g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 274mg | Potassium: 119mg | Fiber: 2g | Sugar: 21g | Vitamin A: 3331IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg
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