Pumpkin Muffins with Streusel Oat Topping
These Pumpkin Muffins with Streusel Oat Topping are a cozy fall treat filled with pumpkin and warm cinnamon and nutmeg. Each tender muffin is finished with a buttery brown sugar oat topping that bakes into a lightly crisp, crumbly layer. Serve them warm for breakfast, brunch, or an afternoon fall snack.
Equipment
- 12-cup muffin pan
- Mixing bowls
- Whisk
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Cookie scoop or spoon
Ingredients
For the Pumpkin Muffins
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 3 cups granulated sugar
- 1 cup light corn syrup
- 4 large eggs
- ⅔ cup water
- 2 cups pumpkin puree
For the Streusel Oat Topping
- ½ cup packed brown sugar
- ¼ cup unsalted butter softened
- ⅛ cup shortening
- ¾ cup all-purpose flour
- ¾ cup old-fashioned oats
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a muffin pan.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, and sugar together in a large bowl.
- Make a well in the center and add corn syrup, eggs, water, and pumpkin. Stir just until combined.
- In a separate bowl, mix brown sugar, softened butter, shortening, flour, and oats until crumbly.
- Divide muffin batter among the prepared cups and top each with streusel. Gently press the topping down.
- Bake for 20–25 minutes, until a toothpick inserted into the center comes out clean.
- Cool briefly before serving, or enjoy warm with a little cream cheese.
Notes
- Don't overmix: Stir the batter only until the ingredients are incorporated for tender muffins.
- Streusel: The topping should remain crumbly rather than forming a smooth dough.
- Pan size: The original recipe makes about 18 muffins; the exact yield depends on how full the cups are.
- Pumpkin: Use plain pumpkin puree, not pumpkin pie filling.