Ingredients
36
36 servings
- •nonstick cooking spray
- •½ cup rolled oats
- •½ cup chopped walnuts
- •½ cup brown sugar
- •2 tablespoons all-purpose flour
- •4 tablespoons cold butter, cut into pieces
- •4 cups canned pumpkin puree
- •1 ⅔ cups white sugar
- •⅔ cup vegetable oil
- •4 large eggs
- •2 teaspoons vanilla extract
- •3 cups all-purpose flour
- •2 teaspoons baking soda
- •1 teaspoon salt
- •1 teaspoon ground cinnamon
- •½ teaspoon baking powder
- •½ teaspoon ground cloves
- •¼ teaspoon ground ginger
- •¼ teaspoon ground allspice
- •¼ teaspoon ground cardamom
- •½ cup coarsely chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.
- Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.
- Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.
Nutritional Facts
Per 36 servings
- Calories: 178
- Carbohydrate: 24g
- Fat: 8g
- Fiber: 2g
- Protein: 3g
- Sugar: 13g
Related Recipes
Pumpkin Muffins with Cinnamon Streusel Topping
Skinny Pumpkin Spice Muffins with Walnut Streusel
Pumpkin Muffins with Streusel Topping
Spiced Pumpkin Molasses Muffins
Pumpkin-Dark Chocolate Chip Muffins
Cinnamon Streusel Orange Muffins
Walnut Streusel Pumpkin Bread
Pumpkin-Chocolate Muffins
Glazed Pumpkin Spice Muffins
Pumpkin Apple Streusel Muffins
Pumpkin Cupcakes
