Recipe: Pumpkin Pie Spice Muffins with Oat Streusel

Sponsored Post

As cooler days arrive, firing up the oven for fall baking becomes so enticing. So how about some easy pumpkin pie spice muffins? Flavored with Land O Lakes® Pumpkin Pie Spice Butter Spread, these muffins are crowned with a crunchy oat streusel. Bake a batch on a crisp Sunday, and you have the perfect grab-and-go weekday breakfast.

If you’re a lover of anything pumpkin pie spiced, this limited-batch Pumpkin Pie Spice Butter Spread will be your jam. (Or, er, butter.) Butter spread is flavored with brown sugar and real pumpkin pie spices, and it works great as a baking ingredient. Since it’s already spiced, you don’t need to use a variety of expensive spices to get that distinctive fall flavor in your baking.

These muffins use the spread both in the muffin and in the topping, and the spread infuses everything with the sweet blend of spices we all know and love when the leaves change color and the air turns crisp. And hey, if you want to dollop on a little more right before serving? We did, and we don’t regret it.

Pumpkin Pie Spice Muffins with Oat Streusel

Makes 12

For the muffins:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/2 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 cup Land O Lakes® Pumpkin Pie Spice Butter Spread, soften to room temperature about 10 minutes

2 large eggs
1 teaspoon vanilla extract
1/2 cup whole or 2% milk

For the streusel:
1/2 cup rolled oats (not instant)
1/4 cup packed dark brown sugar
1/4 cup all-purpose flour
3 tablespoons Land O Lakes® Pumpkin Pie Spice Butter Spread, directly from refrigerator

For the muffins: Arrange a rack in the middle of the oven and heat to 400°F. Spray the wells of a standard 12-well muffin tin with cooking spray, or place paper liners in all the wells.

Whisk the flour, baking powder, cinnamon, and salt together in a medium bowl; set aside.

Place the sugars and Land O Lakes® Pumpkin Pie Spice Butter Spread in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until lightened in color and fluffy, about 3 minutes. (Alternatively, use a hand mixer.)

Beat in the eggs one at a time, until fully incorporated, about 1 minute each. Beat in the vanilla. With the mixer on low speed, beat 1/3 of the flour mixture into the butter-sugar mixture, followed by 1/3 of the milk. Continue alternating between the flour and the milk, beating just until the flour is incorporated. Divide the batter between the muffin wells; set aside.

For the streusel: Whisk the oats, sugar, and flour in a medium bowl until evenly combined. Add the Land O Lakes® Pumpkin Pie Spice Butter Spread and, using your fingers, squeeze the flour mixture and spread together until they form moist clumps and all of the flour is totally incorporated into the butter. (Make sure there are no dusty bits at the bottom of the bowl.)

Sprinkle the streusel evenly over the muffin batter. Bake until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes.

Remove the pan to a wire rack and let cool for 5 minutes. Remove the muffins to the rack and let cool at least 10 minutes more before serving.

Recipe Notes

  • Storage: The muffins can be stored in an airtight container at room temperature for up to 3 days.
(Image credit: Land O’Lakes)

This post is sponsored by Land O Lakes® .

Thank you for supporting the brands that make Kitchn possible.