• 1 1/2 Cup(s) all-purpose flour
  • 1 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 3/4 Cup(s) firmly packed brown sugar
  • 1/2 Cup(s) chopped nuts (optional)
  • 1 Tablespoon(s) Baking Powder
  • 1 1/2 Teaspoon(s) pumpkin pie spice
  • 1/2 Teaspoon(s) Baking Soda
  • 1/2 Teaspoon(s) salt (optional)
  • 1 Cup(s) LIBBY'S® 100% Pure Pumpkin
  • 3/4 Cup(s) milk
  • 1/3 Cup(s) vegetable oil
  • 1 Egg, lightly beaten


  • 1/4 Cup(s) Quaker® Oats (quick or old fashioned, uncooked)
  • 1 Tablespoon(s) firmly packed brown sugar
  • 1 Tablespoon(s) margarine or butter, melted
  • 1/8 Teaspoon(s) pumpkin pie spice

Cooking Instructions

Heat oven to 400°F. Line twelve medium muffin cups with paper baking cups or spray bottoms only with cooking spray. For streusel, combine all ingredients in small bowl; mix well. Set aside. For muffins, combine flour, oats, sugar, nuts, if desired, baking powder, pumpkin pie spice, baking soda and salt in large bowl; mix well. In medium bowl, combine pumpkin, milk, oil and egg; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix.) Fill muffin cups almost full. Sprinkle with reserved streusel, patting gently. Bake 22 to 25 minutes or until golden brown. Cool muffins in pan on wire rack 5 minutes. Remove from pan. Serve warm.


Pumpkin Oat Streusel Muffins is rated 5.0 out of 5 by 1.
Rated 5 out of 5 by from DELICIOUS! I have made this recipe for years and my kids love it! I make a few modifications to suit our family. We skip the streusal and the nuts and instead add chocolate chips. Instead of making muffins I usually make 2 small breads since it's less fuss. My family will eat it for breakfast or snacks and it travels great when camping.
Date published: 2017-12-04
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