I baked up a batch of these muffins this morning, and they tasted so good that I just had to share the recipe with all of you. They’re just the thing for a snowy winter morning or with a cup of tea in the afternoon when you need a break. I’ve been making this recipe for probably 25 years, ever since it was passed along to me by a friend. Isn’t that how we get most of our best recipes? From a friend who got it from a friend who got it from another friend.
So, here’s one I’m passing along to you. Trust me – it’s a keeper!
1 ¼ c. oats, uncooked
1 c. flour
1/3 c. chopped pecans
1 tsp. baking powder
1 tsp. cinnamon
½ tsp. baking soda
½ tsp. salt
½ tsp. nutmeg
1 c. canned pumpkin
¾ c. brown sugar
½ c. vegetable oil
¼ c. milk
1 egg
1 tsp. vanilla
Crumb topping:
¼ c. oats
¼ c. flour
¼ c. brown sugar
3 T. chopped pecans
1 tsp. cinnamon
¼ c. butter, softened
Heat oven to 400º. Line 18 muffin cups with paper cupcake liners.
Combine dry ingredients. Add pumpkin, brown sugar, oil, milk, egg, and vanilla. Stir just until moistened. Fill muffin cups ¾ full with batter.
Combine remaining ingredients. Mix until crumbly. Sprinkle evenly over muffins. Bake 15-20 minutes or until wooden pick comes out clean.
Makes 18 muffins.
Recipe Notes:
– This recipe makes 18 smallish muffins. You can make fewer larger muffins, if you prefer, but the nice thing about the smaller size is that all of the crumb topping is contained in the cupcake papers instead of falling off the muffins and onto the muffin tin where it sticks and makes removal of the muffins difficult and messy. So I recommend making smaller muffins (and eating two of them!)
One Comment
The muffins look great.