This is a moist and hearty breakfast muffin made with fresh pumpkin oatmeal and brown sugar
Prep Time
55 mins
Dificult
Medium
Servings
18
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
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.
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.
Spoon batter into the prepared muffin cups
filling each 2/3 full. Sprinkle each muffin with streusel topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean