Recipe: Pumpkin Pie Spice Muffins with Oat Streusel
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
Nutritional Info
Ingredients
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
Instructions
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.
This post is sponsored by Land O Lakes® .
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