Pumpkin Muffins with Oat Crumble
Freezes Yes
Ingredients · Servings 12
- 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
Method · 47 min
- In a bowl, combine all of the ingredients with your fingertips until the mixture is just moistened. Set aside.
- 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.
These pumpkin muffins are a celebration of the flavours of fall. They’re made with oats and pumpkin purée, which adds moisture to the batter. An oat crumble on top, golden and crispy once baked, is the perfect contrast to the softness of the small cakes. Whether for breakfast, dessert or as a snack, they’ll be appreciated by adults and kids alike.
- Vegetarian
- Nut-free
- Lactose-free
