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It’s the Great Pumpkin, Charlie Brown!

October 9, 2012 |

One thing I love about fall is pumpkin flavored…everything. You can find pumpkin infused in everything from ice cream to beer. One of treats I get to enjoy is my friend’s pumpkin muffins. And while Pillsbury makes a simple out-of-the-box recipe, here’s one in case you want to start from scratch.

Pumpkin Muffins with Streusel Topping

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 cup rolled oats
  • 4 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/2 cups pumpkin puree
  • 1 cup brown sugar
  • 1 cup white sugar
  • 2/3 cup vegetable oil
  • 1/2 cup applesauce
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup raisins (optional)
  • 1/4 cup packed brown sugar
  • 2 tablespoons butter, softened
  • 2 tablespoons rolled oats
  • 2 tablespoons all-purpose flour

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
  2. Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins.
  3. Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
  4. Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
  5. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

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