Last week was the last day of preschool for Vaida. ? To celebrate the end of the school year, her class had a pot luck style picnic at a park. Everyone was to bring a dish to share and I had a few ideas rolling in my mind but Vaida was adament that we needed to bring these pumpkin muffins.
I realize it is not fall or pumpkin season, but here I was, the food blogging mom that brought pumpkin muffins to a summer BBQ.
Kids approve of pretty much any muffin but when a brown sugar and oatmeal streusel is involved these can even fit into a dessert category. I hope you like this muffin recipe!
Since this is such a short post I thought I’d leave you with a teaser for what is coming next: if you have a ton of rhubarb I have an exciting new recipe to share with you!
- 3 Tbls brown sugar
- 2 Tbls whole wheat pastry flour or all-purpose
- ¼ tsp cinnamon
- ¼ tsp nutmeg
- ¼ c rolled oats
- 1 Tbls room temp butter
- 1½ c whole wheat pastry flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ½ tsp cinnamon
- ½ tsp nutmeg
- 1 c canned pumpkin puree
- ¾ c sugar
- ½ c melted coconut oil or melted butter
- 2 eggs, lightly beaten
- ½ tsp vanilla
- In a small bowl combine steusal topping and mix well until crumbly. Set aside.
- In a large bowl combine eggs, vanilla, oil, sugar and pumpkin and stir well.
- Sift together remaining (dry) ingredients in another bowl and then combine wet and dry ingredients. Do not over mix.
- Divide batter into 12 greased (or lined) muffin cups and then sprinkle the streusel topping over them.
- Bake at 350 F for 20-24 min. Let cool for a few minutes before moving muffins from the pan to a wire rack to cool completely.