The fresh pumpkin, oatmeal and brown sugar that go into making these muffins for breakfast make them a hearty and moist treat.
– 2 ½ cups all-purpose flour– ½ cup rolled oat– 4 teaspoons pumpkin pie spice– 2 teaspoons baking soda– 1 teaspoon baking powder– 1 teaspoon salt– 1 ½ cups pumpkin puree– 1 cup brown sugar
Ingredient
– 1 cup white sugar– ⅔ cup vegetable oil– ½ cup applesauce– 3 large egg– 1 teaspoon vanilla extract– ¼ cup raisins (Optional)– ¼ cup packed brown sugar– 2 tablespoons butter, softened– 2 tablespoons rolled oat– 2 tablespoons all-purpose flour
Direction
1
Turn the oven's temperature up to 350 degrees Fahrenheit (175°C). Grease or use paper liners in 18 muffin tins.
2
Add 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt to a bowl.
3
In another large bowl, mix pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla. Mix pumpkin with flour. Wrap raisins.
4
Cream 1/4 cup brown sugar and butter in a bowl. To make streusel topping, fork-mix 2 tablespoons oats and 2 tablespoons flour into sugar-butter mixture.
5
Fill each prepared muffin cup two-thirds full with batter using a spoon. Top each muffin with a streusel mixture.
6
Bake for 25 to 35 minutes, or until a toothpick inserted in the centre of a muffin comes out clean, in a preheated oven.