Friday, October 28, 2011

Pumpkin Oatmeal Muffins

Pumpkin! Pumpkin! Pumpkin! Its that season, so get use to it.  My co-worker loves pumpkin so I made these for her.  They are a delicious pumpkin muffin with a streusel topping.   They are very moist and pumpkiny!  These are perfect for breakfast or just a snack.   I changed up the recipe a little bit, you can see my changes below.  There are a few things that are not allowed in my house, one of them is sour cream.  My boyfriend and I both loathe sour cream and mayonnaise, so I don't buy it.  I substituted the sour cream for yogurt and they turned out great!!  These are a perfect fall treat, so enjoy!!





Muffins ready for the oven!
Pumpkin Oatmeal Muffins with Streusel Topping - Adapted from Naked Cupcakes
Yield: 12 Muffins
Ingredients:
1 1/4 Cups Whole Wheat Flour - I use regular all-purpose flour
1/2 Teaspoon Salt
1/2 Cup Brown Sugar, packed
2 Teaspoon Baking Powder
1/4 Teaspoon Baking Soda
1/2 Teaspoon Cinnamon - I used more like 1 teaspoon
1/4 Teaspoon Nutmeg
1/8 Teaspoon Cloves
1 Cup Rolled Oats
1 Egg
1 Cup Pureed Pumpkin
1/4 Cup Milk
1/4 Cup Sour Cream - I used low fat vanilla yogurt

Streusel Topping:
1/2 Cup Flour
1/2 Cup Oats
1/2 Cup Brown Sugar
1/2 Teaspoon Cinnamon - I used more like 1 teaspoon
1/3 Cup Cold Butter

Directions:
  1. Preheat your oven to 375 and line a muffin pan with liners.
  2. Whisk together the flour, salt, brown sugar, baking powder, baking soda, spices, and rolled oats in a medium bowl.
  3. In a second large bowl, whisk together the egg, pureed pumpkin, milk, and sour cream until smooth.
  4. Add the dry ingredients to the wet and mix just until incorporated.
  5. Divide the batter between the 12 prepared muffin cups.
  6. In a medium bowl, mix together the flour, oats, brown sugar, and cinnamon.  You can use the same bowl as before.
  7. Add the cold butter and cut it into the streusel mixture until it resembles coarse crumbs (you can use a pastry cutter, two knives, or even your fingers to do this, I think hands work the best!!)
  8. Sprinkle the streusel topping on top of the filled muffin cups.  Fill in and pat down the streusel into the muffin tin.
  9. Bake for 18 - 20 minutes, or until a toothpick comes out clean.
  10. Enjoy!
Warning: These are messy... bake at your own risk to clean up afterwards!

2 comments:

  1. Yum! These sound great!

    Allison from Novice Life

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  2. These muffins do sound so good, I love streusel topping, and your cupcake papers are very pretty!

    ReplyDelete