A new way to eat oatmeal! Rejoice!
I’m naming these THE muffins of fall because they’ve got pumpkin, oatmeal and streusel. Gangs all here! The muffin part of these comes out a bit denser than a typical bakery muffin…it’s a bit more like a baked oatmeal, which is fine by me since I spend most of my life craving and eating baked oatmeal for breakfast (<3<3<3).
In addition to having these muffins at breakfast time slathered in a bit of peanut butter and served with a latte, I’ve also had them 1) for snacks, 2) for my carb source with lunch, and 3) for dessert. I went through an eggs-for-breakfast phase when on vacation last week, but I’m now back to sweet breakfast cravings and I’m happy to have these muffins on my kitchen counter.
Speaking of me and things I like…I know myself well enough to know that if there is a streusel involved, I’m gonna love it. Whatever ‘it’ may be. Yay for self awareness.
Side note: I need to start putting streusel on cookies. I’ll get on that.
For now, I highly encourage you to stretch your fall baking muscles with this pumpkin + oatmeal baked good.
Pumpkin Oatmeal Muffins with Snickerdoodle Streusel
Yield: makes a dozen tasty muffins
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
1 1/2 cup all-purpose flour
1 1/2 cup rolled oats
1/3 cup brown sugar, packed
1 tablespoon baking powder
1 cup milk
1/3 cup canned pumpkin
1/4 cup coconut oil, melted
1 egg, lightly beaten
1 teaspoon vanilla
1/3 cup rolled oats
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon cinnamon
2 1/2 tablespoons butter, melted
Preheat oven to 350ºF. In a bowl, combine all muffin ingredients until just combined. Divide among 12 greased muffin tins. In a separate mug, mix together all streusel ingredients. Top muffins with streusel. Bake for 17-19 minutes, or until a toothpick inserted into the center of one comes out clean. ENJOY!