Tuesday, November 5, 2013

cinnamon oat streusel pumpkin muffins

There is something about a warm baked good on a cool Fall morning that just makes everything right. This weekend I was finally feeling back to my normal self after fight a cold for about two weeks. It was a good thing too because we had all sorts of house contractors lined up for estimates and we were planning on finishing the flooring in the guest rooms.

I decided that while waiting for the contractors to show up I would make muffins. I am seriously behind on all things pumpkin.  A part of me is bothered by this but the other half is saying I have all winter long to enjoy this sweet squash. No need to rush.

These are topped with a crunchy cinnamon oat streusel made with Melt, a butter spread made with healthy coconut oil.  Since getting Melt organic butter spread, I have used it for baking, cooking, and spreading it on toast and bagels. I love the smooth, soft texture and it doesn't upset my stomach as dairy sometimes does.

The timing was perfect as the contractors showed up just as these were coming out of the oven. I felt a bit cruel with the house smelling so good. I gave each person muffin to go.  I couldn't not offer one after having them smell the cinnamon goodness the whole time they were going around.

After they left I sat down feeling quite accomplished....not that I really did any work, and had a muffin myself, spread with some Melt organic butter as an extra treat and large mug of tea.

cinnamon oat streusel pumpkin muffins

by Emily Morris
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients (12 muffins)
For the Muffin:
  • 1 3/4 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 Tablespoon cinnamon
  • 1 teaspoon nutmeg
  • 1 cups sugar
  • 1/2 cup canola oil
  • 1/3 cup water
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 teaspoon vanilla extract
For the Cinnamon Oat Streusel Topping:
  • 1 1/4 cup oats
  • 1 tablespoon flour
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • Dash of nutmeg
  • 6 tablespoons cold butter, cut into chunks
For the muffins:
Preheat the oven to 350 degrees . Line a 12 cup muffin tin with paper liners or spray with cooking spray. Set aside.
In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a large bowl, whisk together sugar, oil, water, pumpkin, eggs, and vanilla extract. Whisk until smooth and combined.
Slowly stir in the flour mixture. Mix until ingredients are combined.
For the streusel topping:
In a small bowl mix together the oats, flour, brown sugar, cinnamon, and nutmeg. Mix in the butter with your hands until the mixture is crumbly.
Fill muffin cups 3/4 way full with the pumpkin batter. Top each muffin with streusel topping.
Bake for 20-25 minutes or until a toothpick comes out clean. Remove from oven and cool on a wire rack. Remove muffins from tins and enjoy.
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Melt generously supplied me with two containers of Melt butter spread but my opinions are my own. 


  1. I love the idea of jazzed up pumpkin muffins! I bet they taste amazing!

  2. I love pumpkin, and I know I will love these muffins - they look delicious! I love how much streusel is on top - yum!!

  3. Add a cup of coffee to these muffins and I'm in heaven. I love the streusel on top too! So good!

  4. The oats streussel topping made the pumpkin muffin a kick'in texture and fancy looks too...
    good job!

  5. Loving these streusel-ized pumpkin muffins. Love the extra texture from the streusel. :)


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