Pumpkin Pecan Streusel Muffins

Pumpkin Pecan Streusel Muffins

Pumpkin Pecan Streusel Muffins

45 minutes

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Details
  • Serving Size:   16
  • Vegetarian:   True
  • Weight Watchers:   7 Points
Cuisine
  • morning meal
  • brunch
  • breakfast
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Ingredients
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup firmly packed light brown sugar
  • 1 1/2 cups canned pumpkin
  • 1 large egg
  • 1 1/2 cups all-purpose flour
  • 2 tablespoons light brown sugar
  • 3/4 cup milk
  • 1/2 cup pecans, chopped
  • 1 3/4 teaspoons pumpkin pie spice
  • 1 cup quick-cooking oats
  • 1 pinch salt (optional)
  • 2 tablespoons unsalted butter, melted
  • 1/4 cup vegetable oil
Instructions

Heat oven to 400 degrees. Line 12 muffin cups with paper liners and set aside.In a small bowl, combine all of the streusel ingredients.

Mix well and set aside.In a large bowl, combine the flour, 1 cup oats, 3/4 cup brown sugar, baking powder, 1 3/4 tsp pumpkin pie spice, baking soda, salt and pecans. In a separate bowl, mix together the egg, milk, oil and pumpkin until completely blended.

Add the dry ingredients to the wet and mix gently just until combined.Using a cookie or ice cream scooper, fill the muffin liners until almost full. Top generously with the streusel and bake for 20-22 minutes until a toothpick inserted in the center comes out clean. Allow muffins to cool in the pan for 5 minutes, then remove to a wire rack or serve war

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