Cake, Batter, and Bowl

Pumpkin Oat Bran Muffins with Crumble Topping

Brunch Dishes

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

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