Pumpkin Muffins with Streusel Topping

 

Ingredients:

• 2 ½ cups all-purpose flour
• ½ cup rolled oats
• 4 teaspoons pumpkin pie spice (for a warm, autumnal flavor)
• 2 teaspoons baking soda (to help the muffins rise)
• 1 teaspoon baking powder (to help the muffins rise)
• 1 teaspoon salt (to balance the sweetness)
• 1 ½ cups pumpkin puree (for a rich, moist texture)
• 1 cup brown sugar (for a deep, caramel flavor)
• 1 cup white sugar (for sweetness and structure)
• ⅔ cup vegetable oil (for a moist, tender texture)
• ½ cup applesauce (for added moisture and sweetness)
• 3 large eggs (to bind the ingredients together)
• 1 teaspoon vanilla extract (for a touch of sweetness and flavor)
• ¼ cup raisins (optional, for added sweetness and texture)

Streusel topping:

• ¼ cup packed brown sugar
• 2 tablespoons butter, softened (to create a crumbly texture)
• 2 tablespoons rolled oats (for added texture and flavor)
• 2 tablespoons all-purpose flour (to help the streusel topping hold its shape)

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
2. In a large bowl, whisk together the flour, oats, pumpkin pie spice, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the pumpkin puree, brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined. Fold in the raisins (if using).
5. In a small bowl, combine the brown sugar and butter until creamy. Whisk in the oats and flour until crumbly.
6. Spoon the batter into the prepared muffin cups, filling each 2/3 full. Sprinkle the streusel topping over each muffin.
7. Bake for 25 to 35 minutes, or until a toothpick inserted into the center of a muffin comes out clean.