These sweet little muffins make a great addition to the breakfast table. I love the moist, pumpkin flavor, and the oatmeal adds a fun nutty-ness that complements the flavor well. My kids love them, even as a snack time treat! I hope you enjoy them too.
Makes 12 muffins
Ingredients
1 can pumpkin (or 2 cups homemade pumpkin puree)
2 eggs
1/4 cup milk
1/4 cup oil
1/2 cup white sugar
1/2 cup brown sugar
1 1/4 cup all-purpose flour
1/2 cup oatmeal (I prefer old-fashioned), more will be needed later for the topping
1/4 tsp baking soda
3/4 tsp baking powder
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
1/2 tsp salt
Topping
1 tbsp butter (softened)
1/2 cup oatmeal
1 tbsp flour
2 tbsp brown sugar
1/2 tsp cinnamon
Preheat oven to 350F
Mix wet ingredients, pumpkin, eggs, milk and oil.
In a separate medium bowl mix dry ingredients, brown sugar, white sugar, flour, oatmeal, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
Add the dry mixture to the wet mixture, stir until well combined, set aside.
To make the topping, mix oatmeal, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbles.
Line 12 muffin cups with paper liners. Fill each cup with about 1/3 cup of muffin batter. Then top with about 1 tablespoon of topping.
Bake for 25 min or until muffin springs back when poked in center.
Enjoy!