Pumpkin Muffins with Streusel Topping
Brown sugar and oat streusel tops moist and substantial pumpkin-oat muffins, making them ideal for a quick breakfast or holiday brunch.
Preheat oven to 350 degrees F (175 degrees C).
Grease or line 18 muffin cups with paper liners.
Combine 2 1/2 cups flour 1/2 cup oats pumpkin pie spice baking soda baking powder and salt together in a bowl.
Whisk pumpkin puree 1 cup brown sugar white sugar vegetable oil applesauce eggs and vanilla extract together in a separate large bowl.
Stir flour mixture into pumpkin mixture; mix well.
Fold in raisins.
Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth.
Whisk 2 tablespoons oats and 2 tablespoons flour using a fork into sugar-butter mixture until streusel topping is crumbly.
Pour the batter into the prepared muffin tin.
Sprinkle each muffin with streusel topping.