Pumpkin Oatmeal Raisin Muffins with Oat Pecan Streusel
Pumpkin Oatmeal Raisin Muffins with Oat Pecan Streusel are moist, flavorful muffins packed with the goodness of oats, raisins, pumpkin, and coconut, topped with a rustic oat pecan streusel. They’re like oatmeal cookies in a muffin!
I haven’t made muffins in too long, and I can’t believe it. Honestly, I think the last time was when I made my Healthier Blackberry Cinnamon Muffins, and that was pre-cooking school! I came back with a vengeance because these pumpkin oatmeal raisin muffins are like an oatmeal cookie in muffin form. All that streusel topping doesn’t hurt either. 🙂
These muffins may be reminiscent of an oatmeal cookie, but they are healthy. They’re whole grain with half whole wheat flour and half all purpose, with an entire cup of pulverized old fashioned oats standing in for the rest of the flour. I processed the old fashioned oats in my food processor like so:
Surprisingly, there’s only a 1/4 cup of oil in the entire batch, with plenty of pumpkin and some Greek yogurt thrown in for added moisture. These muffins are healthy, but they don’t taste like it, which is a good thing. 🙂
When it comes to muffins — especially pumpkin, I like to use only brown sugar for extra flavor, and plenty of cinnamon and pumpkin pie spice. The spices are in the muffin and the streusel, because you can’t have too much of a good thing. 😉
These muffins are perfect for breakfast, snacks, or even treats, and would be a great holiday brunch item. I never seem to get tired of pumpkin this time of year, and these muffins are living proof. 🙂
- 1 cup coarsely ground old fashioned oats* (see note below)
- ½ cup all purpose flour
- ½ cup whole wheat flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- ¾ cup brown sugar, packed
- 1 large egg
- 1 large egg yolk
- ¼ cup canola oil
- 1 cup pumpkin puree (not pumpkin pie filling)
- ½ cup low fat milk
- ¼ cup plain Greek yogurt (I used 2%)
- 1 cup sweetened shredded coconut
- ¾ cup raisins
- ¼ cup brown packed
- ¼ cup all purpose flour
- ¼ cup old fashioned oats
- 1 teaspoon cinnamon
- 2 tablespoons cold unsalted butter, cut into small chunks
- ⅓ cup pecan pieces
- Preheat oven to 400 degrees. Line a standard muffin tin with paper liners and spray the liners with cooking spray.
- In a medium bowl, whisk together the oats, flours, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- In a large bowl, vigorously whisk the brown sugar, egg, egg yolk, and canola oil until foamy. Whisk in the pumpkin, Greek yogurt, and milk until combined. Stir in the flour mixture just until incorporated. Fold in the raisins and coconut. Fill each paper liner with the muffin batter, about ⅔ full.
- In a small bowl, combine the brown sugar, flour, oats, cinnamon and pecan pieces. Cut in the chunks of cold butter using a pastry cutter or two forks until the mixture is crumbly and resembles coarse meal. Sprinkle the streusel over the muffin batter evenly.
- Bake the muffins for 15-20 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely. Store in an airtight container at room temperature. Enjoy!
Recipe adapted from Flavor the Moments' Healthier Strawberry Banana Muffins.