Whole Wheat Pumpkin Oat Muffins
These crumbly muffins' crunchy topping paired with the soft and spiced muffin are perfectly sweet and just the right breakfast treat to go with your morning coffee or tea.
Equipment
- 1 muffin tin
- 18 paper muffin tin liners
- 1 Hand or Stand Mixer
Ingredients
Muffins
- 1 cup unsalted butter (melted)
- 1 cup milk (I use almond milk)
- 2 large eggs
- 1/2 cup canned pumpkin puree
- 1 tsp pure vanilla extract
- 1/2 cup light brown sugar
- 2 cups whole wheat flour
- 1/2 cup old fashioned oats (or whatever type of oats you have)
- 2 tsp baking soda
- 2 tsp pumpkin pie spice
Topping
- 5 tbsp unsalted butter (melted)
- 4 tbsp whole wheat flour
- 2 tbsp light brown sugar
- 1 tsp pumpkin pie spice
Instructions
- Preheat your oven to 400°F and line your muffin tin with the liners.
- In a large bowl or the bowl of your stand mixer, add melted butter, milk, eggs, pumpkin puree, vanilla extract, and brown sugar. Mix together for about 1 minute until incorporated.
- Add flour, oats, baking soda, and pumpkin pie spice to the wet ingredients. Mix for about 2 minutes until fully combined. Scrape down the sides of the bowl and mix again to make sure all ingredients are incorporated.
- Use a spoon or a cookie scoop to measure out batter and place in muffin liners. Fill each liner about 3/4 full. Set aside while you make the topping.
- For the topping, mix melted butter, flour, brown sugar, and pumpkin pie spice using a for or whisk.
- Sprinkle topping onto each muffin. This will be about a 1/2 tbsp per muffin.
- Bake muffins for about 12 minutes at 400°F.