Pumpkin Streusel Muffins

Vegetarian
Health score
4%
Pumpkin Streusel Muffins
45 min.
16
185kcal

Suggestions


If you're in search of a delightful morning treat that embodies the cozy flavors of fall, look no further than these Pumpkin Streusel Muffins! Bursting with the rich taste of pumpkin and a sprinkle of warm pumpkin-pie spice, these muffins are perfect for brunch gatherings or a comforting breakfast at home.

The blend of quick-cooking oats with a hint of melted butter adds a satisfying crunch to the streusel topping, beautifully contrasting the soft and moist muffin base. With only 185 calories per serving, these vegetarian-friendly muffins provide a wholesome option that won’t weigh you down but will surely fill you up with good vibes!

Imagine pulling these golden muffins out of the oven, the inviting aroma wafting through your kitchen, tempting everyone to take a bite. They're ideal for enjoying with a hot cup of coffee or tea, making them a perfect fit for any morning routine. Plus, with a recipe that yields 16 muffins, there’s plenty to share with family and friends—or to keep all to yourself!

Whether you're starting your day or hosting a brunch, Pumpkin Streusel Muffins will be the standout star that brings warmth and joy to your table. So gather your ingredients, turn on some cozy tunes, and let the baking magic begin!

Ingredients

  • 15 ounce pumpkin puree canned
  • 0.3 cup canola oil 
  • large eggs lightly beaten
  • tablespoons flour all-purpose
  • 0.8 cup brown sugar light packed
  • tablespoons brown sugar light
  • 1.5 tablespoons butter light melted
  • 0.5 cup milk 1% low-fat
  • teaspoons pumpkin pie spice 
  • 0.3 cup oats 
  • cup oats 
  • 0.3 teaspoon salt 
  • cups self raising flour 

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • wire rack
  • muffin liners
  • measuring cup

Directions

  1. Preheat oven to 40
  2. Combine first 4 ingredients, stirring until dry ingredients are moistened and mixture holds together; set aside.
  3. Lightly spoon self-rising flour into dry measuring cups; level with a knife.
  4. Combine 2 cups flour and next 4 ingredients in a large bowl; make a well in center of mixture.
  5. Combine pumpkin and next 3 ingredients; stir with a whisk.
  6. Add to flour mixture, stirring just until moist.
  7. Spoon batter evenly into 16 muffin cups coated with cooking spray.
  8. Sprinkle evenly with oat mixture.
  9. Bake at 400 for 22 to 25 minutes or until golden. Cool muffins in pan on a wire rack 5 minutes; remove from pans, and place on wire rack.
  10. Serve warm.

Nutrition Facts

Calories185kcal
Protein8.29%
Fat25.94%
Carbs65.77%

Properties

Glycemic Index
17
Glycemic Load
10.44
Inflammation Score
-10
Nutrition Score
8.8673913219701%

Nutrients percent of daily need

Calories:184.79kcal
9.24%
Fat:5.43g
8.35%
Saturated Fat:1.02g
6.36%
Carbohydrates:30.97g
10.32%
Net Carbohydrates:29.13g
10.59%
Sugar:12.88g
14.31%
Cholesterol:13.39mg
4.46%
Sodium:49.42mg
2.15%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.9g
7.8%
Vitamin A:4190.87IU
83.82%
Manganese:0.51mg
25.43%
Selenium:10.22µg
14.6%
Magnesium:31.2mg
7.8%
Fiber:1.84g
7.37%
Phosphorus:71.41mg
7.14%
Vitamin E:1.06mg
7.1%
Vitamin K:7.16µg
6.82%
Iron:1.07mg
5.94%
Copper:0.09mg
4.62%
Vitamin B1:0.07mg
4.58%
Potassium:129.91mg
3.71%
Vitamin B2:0.06mg
3.67%
Calcium:35.77mg
3.58%
Folate:14.03µg
3.51%
Zinc:0.49mg
3.24%
Vitamin B5:0.32mg
3.17%
Vitamin B6:0.04mg
2.18%
Vitamin B3:0.39mg
1.97%
Vitamin C:1.17mg
1.42%
Vitamin B12:0.07µg
1.24%
Vitamin D:0.16µg
1.04%
Source:My Recipes