I have a bit of a canned pumpkin puree hoarding problem. I think it’s partly because of the shortage several years ago and the rumors of another this year. I remember looking everywhere for the stuff that fall, and I actually only finally got my hands on some because someone tweeted about where to find it! Thank goodness for twitter. I also like keeping a large stash on hand because there are just so many mouth watering pumpkin recipe around the blogosphere. I want to be ready to whip up a pumpkin treat whenever the urge strikes!
I was craving some pumpkin muffins last weekend and luckily had everything on hand to make these pumpkin oat bran muffins. They are a nice balance of naughty (crumble topping) and nice (oat bran and white whole wheat flour), and I used my standard pumpkin puree concentrating flavor trick of heating the pumpkin puree a bit to get rid of some of the water. I can’t wait for breakfast tomorrow so I can enjoy another one! Any must try pumpkin recipe recommendations?
Pumpkin Oat Bran Muffins with Crumble Topping
Printable Recipe
Ingredients:
Pumpkin Oat Bran Muffins:
1 15-ounce can pure pumpkin puree
1 cup oat bran
1 cup white whole wheat flour
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 milk (I used 2%)
1/3 cup plain non-fat Greek yogurt
1/3 cup canola oil
2 tablespoons dark molasses
1 large egg
Crumble Topping:
3 tablespoons unsalted butter, melted
1/3 cup firmly packed brown sugar
1/2 cup ground walnuts
1/2 cup quick-cooking oats
Directions:
Place pumpkin puree in a small nonstick pan and simmer over medium heat for 8 to 12 minutes or until reduced to 1 cup, stirring occasionally. Cool completely to room temperature.
Heat oven to 350˚F. Place oat bran, flour, brown sugar, granulated sugar, baking powder, cinnamon, ginger, cloves, and salt in a large bowl and mix until combined. Place cooled pumpkin puree, milk, Greek yogurt, canola oil, molasses, and egg in another bowl and whisk well. Pour liquids into the bowl with the dry ingredients and stir until combined. Evenly distribute batter into 12 cups of a muffin tin lined with paper cups (each will be 3/4 full).
To make the crumble topping, mix the melted butter, brown sugar, ground walnuts, and oats in a small bowl. Evenly top muffins with the crumble topping. Bake for 23 to 27 minutes at 350˚F or until a toothpick inserted into the center of a muffin comes out clean. Makes 12 muffins.
Nutrition: 277 calories, 13.4g fat, 2.7g fiber, 4.7g protein per muffin
Cost: $0.63 per muffin
It’s funny because I don’t even like pumpkin that much and those rumors always turn me into a hoarder too. Early in the season I bought two giant cans (the only two I saw on the shelf) and now I see them everywhere. I wonder if there is just extra demand when it first appears on the shelf and then it tapers off as more supply becomes available. I also always wonder if others complain about the shortage or only food bloggers.
I’ll have to try that concentrating trick! I’m a pumpkin hoarder too, so much so that my husband likes to say I’m not preparing for a shortage, rather, I’m the cause 😉
These looks and sound incredible. Love that crumble! I, too, freaked out about the pumpkin shortage that never was!
can’t wait to try these! love using oat bran in muffins
I had trouble finding pumpkin earlier this fall, and when I finally found some I bought the whole shelf
These muffins look great! I love me some crumble topping!
Yum. I just love pumpkin baked goods this time of year.
I love the concentrating trick. I hadn’t heard of that. These muffins look awesome. Definitely wish I had some to start my day with.
I’m having a serious crumbled top muffin addiction lately. I made blueberry streusel muffins this past weekend for this very reason! I love the oats in your crumble!
I’ve been hoarding pumpkin as well. I had TEN cans from last year at the start of this season…and now I’m down to two. So to be safe, I’ve started buying new ones and I’ll be saving those two probably for decades to come. I actually have some pumpkin from a large can in the fridge that is begging to be made into these! They look SO GOOD.
These muffins look great…wish I could get a hold of one…they look so light and I love the topping
Hope you have a great week Kerstin!
Ooh I like that you use molasses in this. I can see this crumble topping being translated into other baked goods though, like peach cobbler!
You are well aware of my pumpkin obsession, so of course I love the look/sound of these muffins! I know some people are already tiring of pumpkin recipes, but I still have more to come ;).
I have the same pumpkin problem! These sound (and look!) incredible–just what I need to help my ‘problem’ 😉
Yum! I love anything with pumpkin :)!
I hear you re: the hoarding of pumpkin. I bought giant size cans so I would have enough to bake with!! These are fun, love the naughty nice theme happening!
The pumpkin muffins sound so yummy especially with the crumble topping!
Mmm, love the crumble top on these! I don’t make bran muffins very often, but I need to start.
Can you believe I still haven’t made anything pumpkin this fall? I think for a while I was in denial about fall and lately I’ve been craving the stuff like it’s my job but have been to busy to execute on my sweet dreams
Definitely soon. I may just have to start with these muffins. They look fantastic!!
i usually pass on all things pumpkin, but that awesome crumbly topping has drawn me in for good. nice!
mmmmm, I like the mixture of naughty and nice =). For some reasons I don’t usually do much baking with pumpkin but I should do some this year.
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