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Cozy Pumpkin Oat Muffins: Easy Fall Meal Prep Recipe

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These cozy pumpkin oat muffins are tender, not too sweet, with a perfect oat chew and a buttery streusel topping. Made with simple ingredients, they’re perfect for fall meal prep, freeze beautifully, and make your whole house smell like autumn.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (195g)
  • 1 cup rolled oats (90g)
  • ¾ cup brown sugar (150g), packed
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree (245g)
  • ½ cup vegetable oil (120ml)
  • 2 large eggs, room temperature
  • ¼ cup milk (60ml)
  • 1 teaspoon vanilla extract
  • ¼ cup rolled oats (22g) (for streusel)
  • ¼ cup all-purpose flour (30g) (for streusel)
  • ¼ cup brown sugar (50g), packed (for streusel)
  • ½ teaspoon cinnamon (for streusel)
  • 3 tablespoons cold butter (42g), cut into small cubes (for streusel)

Instructions

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. Make the streusel topping: In a small bowl, combine ¼ cup rolled oats, ¼ cup flour, ¼ cup packed brown sugar, and ½ teaspoon cinnamon. Add cold butter cubes. Use a pastry cutter or two forks to cut the butter into the dry mixture until it looks like coarse crumbs with pea-sized butter pieces. Refrigerate while making the batter.
  3. Mix dry ingredients: In a large bowl, whisk together 1 ½ cups flour, 1 cup rolled oats, ¾ cup brown sugar, 1 teaspoon baking soda, ½ teaspoon baking powder, 2 teaspoons pumpkin pie spice, and ½ teaspoon salt. Break up any brown sugar lumps.
  4. Mix wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, ½ cup oil, 2 eggs, ¼ cup milk, and 1 teaspoon vanilla until smooth.
  5. Combine wet and dry: Pour wet ingredients into dry ingredients. Fold gently with a rubber spatula until just combined (a few streaks of flour are okay). Do not overmix.
  6. Fill muffin cups: Divide batter evenly among the 12 liners, filling each about ¾ full (about 3 tablespoons per muffin).
  7. Add streusel: Sprinkle streusel generously over each muffin, pressing down lightly.
  8. Bake: Place muffin tin on the middle rack. Bake for 18 to 22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool: Let muffins sit in the tin for 5 minutes, then transfer to a cooling rack. Cool completely before storing.

Notes

For best texture, let batter rest for 5 minutes before filling liners. Muffins taste even better on day two. To freeze, place cooled muffins in a single layer in a freezer-safe bag for up to 3 months. Reheat in microwave for 15-20 seconds.

Nutrition

Keywords: pumpkin muffins, oat muffins, fall muffins, meal prep muffins, pumpkin oat muffins, easy muffin recipe

Find it online: https://evadinnerideas.com/cozy-pumpkin-oat-muffins-easy-fall-meal-prep-recipe/