Pumpkin Oatmeal Muffins

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Soft and moist pumpkin oatmeal muffins are topped with a buttery oatmeal streusel and the perfect morning coffee sidekick!

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 289kcal

Preheat oven to 425F. Line a 12-cup muffin tin with muffin liners and set aside.
Place oats in a medium nonstick pan and set over medium heat. Stir oats around 4-6 minutes until fragrant and a light golden brown. Pulse oats in a food processor several times until finely chopped or finely chop with a knife. Set aside to cool.
In a large bowl, whisk sugars, pumpkin, oil, eggs, yogurt, and vanilla until smooth.
In a separate medium bowl, combine cooled oats, flour, baking powder, baking soda, pumpkin pie spice, and salt. Gently fold flour mixture into liquid mixture until batter is just combined.
Divide batter between prepared muffin cups, filling cups to brim with batter. Set aside for a moment.

In a small bowl, combine all streusel ingredients until crumbly. Sprinkle evenly over muffin batter, pressing lightly to adhere crumbs.
Bake muffins at 425F 5 minutes, then reduce heat to 350F and continue baking an additional 10-15 minutes until a toothpick inserted in center of muffin comes out clean.
Cool muffins 20 minutes in pan, then transfer to a wire cooling rack to cool completely. Enjoy!

Storing Instructions

Store muffins in an airtight container at room temperature up to 4 days. Muffins may also be frozen up to 2 months.

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