The little gal was up early yesterday morning. Hours earlier than her normal wake-up time. We also didn’t have any plans for the morning – which doesn’t happen enough – so we filled it up with some baking and then we went to IKEA and walked around for a while because it was raining. Miraculously, we walked out of there without purchasing a single thing – which also doesn’t happen enough.

The muffins turned out deliciously, and are probably the best muffins I’ve ever made. Maybe it’s because they are more like cupcakes with that streusel topping? Either way, they were the perfect addition to our rainy fall day. Enjoy!

Pumpkin Oatbran Streusel Muffins

makes one dozen

PRINT Recipe

  • 1/4 C butter
  • 1/4 C white sugar
  • 1/4 C packed brown sugar
  • 3/4 C canned pumpkin
  • 1/4 C milk
  • 1/4 C brewed coffee
  • 2 eggs
  • 1 1/2 C flour
  • 1/2 C oatbran
  • 1 t baking soda
  • 1/2 t baking powder
  • 1/2 t cinnamon
  • pinch of nutmeg
  • 1/4 t salt


  • 1/4 C flour
  • 2 T butter (cold)
  • 2 T brown sugar
  • 1 t cinnamon

Preheat oven to 375 degrees.

Combine the butter and sugars until smooth. Add the pumpkin, milk, coffee, and eggs and mix.

In a separate bowl, combine the flour, oatbran, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add this to the pumpkin mixture and mix until just combined.

Transfer batter to lined (or greased) muffin tins.

Combine the ingredients for the streusel (I just mashed the butter in with my fingers) and sprinkle it over the top.

Bake for 20 – 25 minutes.

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