Pumpkin Oatmeal Muffins
These Pumpkin Oatmeal Muffins are soft, bakery tall and packed with rolled oats, pure pumpkin and warm pumpkin pie spice, then finished with a buttery streusel top and a maple glaze. They bake up in about 22 minutes and make 14 muffins.
Servings 14 muffins
Calories 400kcal
Ingredients
- 1 1/2 cups all-purpose flour for the muffins
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup old-fashioned rolled oats
- 1 cup pure pumpkin puree not pumpkin pie filling
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/3 cup maple syrup
- 2 large eggs
- 1 cup granulated sugar for the streusel
- 1/2 cup all-purpose flour for the streusel
- 1/4 cup old-fashioned rolled oats for the streusel
- 1/4 teaspoon salt for the streusel
- 1/4 teaspoon pumpkin pie spice for the streusel
- 5 tablespoons unsalted butter softened, for the streusel
- 1 1/4 cups powdered sugar sifted, for the glaze
- 2 tablespoons heavy cream for the glaze
- 2 tablespoons maple syrup for the glaze
Instructions
- Mix the flour, pumpkin pie spice, baking powder, baking soda, and salt together in a bowl and set aside.
- In a large bowl, mix the oats, pumpkin puree, oil, granulated sugar, brown sugar, maple syrup, and eggs together until well combined.
- Add the flour mixture to the wet mixture and stir just until fully incorporated.
- Let the batter rest for 15 minutes so the oats can soften and soak up moisture.
- When ready to bake, place cupcake liners in a 12-tin muffin pan and preheat the oven to 425 degrees Fahrenheit. This recipe makes 14 muffins, so have 2 extra liners ready.
- Make the streusel by mixing the sugar, flour, oats, salt, and pumpkin pie spice in a medium-sized bowl.
- Add in the softened butter and stir to combine until the mixture is coarse and resembles small pebbles. Set aside.
- Evenly divide the batter into the muffin pan sections.
- Sprinkle 2 to 3 tablespoons of streusel over each muffin and use it all.
- Place the muffin pan in the oven and bake for 5 minutes. After the 5 minutes are up, without opening the oven, reduce the temperature to 350 degrees Fahrenheit and bake for an additional 15 to 17 minutes.
- While the muffins bake, whisk together the powdered sugar, heavy cream, and maple syrup for the maple glaze. Set aside.
- Test the center of a muffin with a toothpick. They are done once it comes out clean or with a few crumbs.
- Remove each muffin and place it on a cooling rack. Drizzle maple glaze over each muffin and serve warm.
Notes
- Use pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and spiced and will make the muffins too sweet and too wet.
- Do not skip the 15 minute batter rest. That is what softens the oats so the crumb comes out tender instead of chewy and dry.
- This recipe makes 14 muffins, so line your 12 cup pan and have 2 extra liners ready to bake off after the first pan comes out.
- The hot start at 425 degrees Fahrenheit is what gives these muffins their tall bakery dome. Do not open the oven when you drop the temperature to 350.
- Use every bit of the streusel. It looks like a lot for 14 muffins, but 2 to 3 tablespoons per muffin is what builds that thick crunchy top.
- Let the muffins cool at least 10 minutes before glazing so the maple glaze sets instead of soaking straight in.
- Store covered at room temperature for up to 3 days, or freeze unglazed muffins for up to 3 months.
Nutrition
Calories: 400kcal