Pumpkin Oatmeal Muffins

My niece and I love having girl's night sleepovers and we always have some kind of baking project.  The last time I gave her the option of making oatmeal cookies or pumpkin muffins in the morning. Then we thought, pumpkin oatmeal muffins...done! 

These babies turned out so moist and full of autumn joy with just the nostalgic touch of oatmeal.  If you're looking for a new treat give them a try, they'd be perfect for Thanksgiving guests!

Recipe after the jump!




Adapted from the Smitten Kitchen

Muffins

• 1 1/2 cups flour 
• 1 cup oats
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon pumpkin-pie spice 
• Pinch cloves
• 1 teaspoon cinnamon
• 1 1/3 cup pumpkin puree
• 1/3 cup vegetable oil
• 2 eggs
• 3/4 cups white sugar
• 3/4 cups brown sugar

Topping

• 1/4 cup oats
• 4 tablespoons flour
• 1 tablespoon white sugar
• 2 tablespoons brown sugar

Preheat oven to 350 degrees. Grease and flour 12 standard-sized muffin cups.

Stir or whisk together flour, baking powder, baking soda, salt, and spices in small bowl.

In a larger bowl beat together pumpkin, oil, eggs, and sugars. Fold dry ingredients into wet until just combined. Divide batter among muffin cups, each about 3/4 full.

Mix topping ingredients together (I use a fork).  Butter should be at room temperature, mixture will be coarse. Gently press on top of each muffin ensuring that it goes to the edge of each cup.  This will help to make sure your muffins are evenly covered as they rise.

Bake until puffed, 25 to 28 minutes.  A wooden pick or skewer inserted into the center of a muffin should come out with one or two crumbs stuck on it.

Cool in pan on a rack five minutes, then transfer muffins from pan to rack and cool to warm or room temperature. I use a butter knife to leverage the muffins out of the tin to avoid loosing the topping! 

Muffins can be stored in an airtight container for 2-5 days.  Put sliced apples in the container to keep muffins moist.