by Sheryl

Prep: 30 mins | Cook: 25 mins | Total: 55 mins | Servings: 18 | Yield: 1 1/2 dozen muffins

Soft and moist, these lovely pumpkin muffins topped with streusel topping are your new addiction! Add this to your long list of Holiday must-have, and I’m sure everyone will go gaga over these delicious muffins.


2 ½ cups all-purpose flour
½ cup rolled oats
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 ½ cups pumpkin puree
1 cup brown sugar
1 cup white sugar
⅔ cup of vegetable oil
½ cup applesauce
3 large eggs
1 teaspoon vanilla extract
¼ cup raisins
¼ cup packed brown sugar
2 tablespoons butter, softened
2 tablespoons rolled oats
2 tablespoons all-purpose flour


Step 1: Ready the oven. Preheat it to 175 degrees C or 350 degrees F.

Step 2: Use cooking spray to grease 18 muffin cups.

Step 3: Combine half cup oats, 2 1/2 cups of flour, baking powder, baking soda, pumpkin pie spice, and salt in a medium mixing bowl until incorporated.

Step 4: Mix a cup of brown sugar, white sugar, pumpkin puree, vanilla extract, eggs, applesauce, and vegetable oil in a large mixing bowl until combined.

Step 5: Add the flour mixture into the pumpkin mixture and stir until incorporated. Fold in the raisins.

Step 6: Combine the butter and 1/4 cup brown sugar in a medium mixing bowl until smooth. Stir in 2 tbsp oats and flour and continue to stir with a fork until crumbly.

Step 7: Place spoonfuls of the batter into each muffin tin and sprinkle over the streusel topping.

Step 8: Bake in the preheated oven for about 25 to 35 minutes or until a toothpick inserted in the centre of the muffin comes out clean.

Step 9: Once done, remove from the oven and allow to cool on a wire rack at room temperature.

Nutrition Facts:

Per Serving: 291.5 calories; protein 3.7g 7% DV; carbohydrates 46.6g 15% DV; fat 10.7g 16% DV; cholesterol 34.4mg 12% DV; sodium 371.5mg 15% DV.

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