Name: Pumpkin Muffins with Oat Crumble
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 12 serving(s)
Ingredients: 1/4 cup (50 g) quick-cooking oats; 1/4 cup (55 g) brown sugar; 1/2 cup (55 g) unsalted butter, softened; 1/4 cup (40 g) unbleached all-purpose flour; 1/2 tsp ground cinnamon; 1 1/2 cups (225 g) unbleached all-purpose flour; 1/2 cup (50 g) quick-cooking oats; 2 tsp baking powder; 1 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp salt; 2 eggs; 3/4 cup (160 g) brown sugar; 1 cup (250 ml) homemade or store-bought unsweetened pumpkin purée; 1/2 cup (125 ml) vegetable oil

Preparation

Crumble (optional)
- In a bowl, combine all of the ingredients with your fingertips until the mixture is just moistened. Set aside.
Muffins
- With the rack in the middle position, preheat the oven to 350°F (180°C). Line a 12-cup muffin tin with silicone or paper liners.
- In a bowl, combine the flour, oats, baking powder, baking soda, cinnamon and salt.
- In another bowl, whisk together the eggs, brown sugar, pumpkin purée and oil. Using a wooden spoon, stir in the dry ingredients until smooth. Divide the batter among the muffin cups. Top with the crumble.
- Bake for 22 to 25 minutes or until a toothpick inserted in the centre of a muffin comes out clean. Let cool on a wire rack. The muffins will keep for 4 days in an airtight container at room temperature.

Pumpkin Muffins with Oat Crumble

Categories

Ingredients

Crumble (optional)

Muffins

Preparation

Crumble (optional)

Muffins

Personal Note