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–+ servings

Whole Wheat Pumpkin Oat Muffins

Sheila
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course baked goods, Breakfast, brunch
Cuisine baked goods
Servings 20 small muffins

Equipment

  • 1 12 cup muffin tin
  • cupcake papers

Ingredients
  

  • 1 cup oatmeal
  • 1 cup buttermilk
  • 1 eggs
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 1 cup pumpkin puree
  • 1 1/2 cups whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

streusel topping

  • 1/4 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/4 cup oatmeal
  • 1/4 cup butter
  • 1/2 tsp cinnamon
  • dash of salt

Instructions
 

preheat oven to 350°

  • Mix Oatmeal and buttermilk together in bowl and let set for 10 minutes.
    Back to the oatmeal buttermilk mixture, add in one egg, vegetable oil, and brown sugar, blend well.  
    In large bowl whisk together, flour, baking powder, baking soda, and salt.
    Combine flour mixture, pumpkin, and oatmeal mixture with a spatula.
  • Streusel Topping: Combine flour, brown sugar, oatmeal, cinnamon, and cut stick of butter into dry ingredients until you get a consistent crumble topping.  A pastry cutter or a fork work good for this, or if you like you can use your food processor for a real speedy job!
  • Spoon muffin batter into paper lined muffin tins, cover top of batter with streusel topping, be generous.
    Bake at 350 degrees for 18 minutes or 22 minutes for large muffins or 15 minutes for regular sized muffin tins

Notes

These muffins freeze well. Place in sandwich bags and freeze, take out and pop in your lunch bag!
 
Banana Nut Version: In the batter replace the pumpkin puree' with 2 ripe smashed bananas.  Then add 1/4 cup chopped pecans or walnuts to the streusel topping.
 
Keyword baked goods, muffins, oatmeal, pumpkin, whole wheat
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