The Freshman Cook: Pumpkin Muffins with Streusel Oat Topping

Fall is here! Fall is here!

There is definitely that fall chill in the air this morning. The sun is shining, the leaves are waving goodbye as they gracefully dance to the ground, and the sweet aroma of Pumpkin Muffins with Streusel Oat Topping is in the air! It’s a beautiful day!
Pumpkin Muffins with a Streusel Oat Topping

(Printable Recipe)
3 1/2 cups Flour
2 Teaspoons Baking Soda
1 1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Nutmeg
3 cups Sugar
1 cup Corn Syrup
4 Eggs
2/3 cup Water
2 cups Pumpkin
1/2 cup Brown Sugar
1/4 cup Butter, softened
1/8 cup Shortening
3/4 cup Flour
3/4 cup Oats

Preheat oven to 350 degrees and lightly grease a muffin pan.

You don’t need a mixer for this recipe. Mix together the flour, baking soda, salt, cinnamon, nutmeg, and sugar.

Make a whole in the center of your dry ingredients, and add the corn syrup, eggs, water and pumpkin. Stir together.
In a separate bowl, mix together the brown sugar, butter, shortening, flour and oats.
Place muffin in greased muffin tin, and then top each one with streusel oat topping. Pat down slightly with a spoon or fork.
Bake for 20-25 minutes.
Let muffins cool, or try them right out of the oven. They taste wonderful with a little dab of cream cheese in the middle!