Pumpkin Crunch Streusel Muffins
Updated: Dec 15, 2022
2 1/2 cups all-purpose flour
1/2 cup rolled oats
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups pumpkin puree
1 cup brown sugar
1 cup white sugar
2/3 cup canola or vegetable oil
1/2 cup applesauce
1 teaspoon vanilla extract
1 Cup quick-cooking rolled oats
1 Cup Packed brown sugar
½ Cup all-purpose flour
½ cup butter (1 stick, softened)
Preheat oven to 350 degrees F. Grease 12 large muffin cups.
Combine flour, oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, brown sugar, white sugar, oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well.
Make Crunch/Streusel Topping: Beat brown sugar with butter in a bowl until creamy and smooth. Whisk the oats and flour, using a fork, into sugar-butter mixture until streusel topping is molded together.
Pour the batter into the prepared muffin tin(s).
Mold the streusel topping in the palm of your hand and top each muffin with streusel topping until all used up. (enough for 12 large muffins)
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.