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Ingredients

2 ½ cups all-purpose flour ½ cup rolled oats 4 teaspoons pumpkin pie spice 2 teaspoons baking soda 1 teaspoon baking powder 1 teaspoon salt 1 ½ cups pumpkin puree 1 cup brown sugar 1 cup white sugar ⅔ cup vegetable oil ½ cup applesauce 3 eggs 1 teaspoon vanilla extract ¼ cup raisins ¼ cup packed brown sugar 2 tablespoons butter, softened 2 tablespoons rolled oats 2 tablespoons all-purpose flour

Nutrition Info

291.5 calories carbohydrate: 46.6 g cholesterol: 34.4 mg fat: 10.7 g fiber: 1.6 g protein: 3.7 g saturatedFat: 2.4 g servingSize: - sodium: 371.5 mg sugar: 28.8 g transFat: : - unsaturatedFat: : -

Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners.
Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture, mix well. Fold in raisins.
Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly.
Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping.
Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.

1 1/2 dozen muffins

This is a moist and hearty breakfast muffin made with fresh pumpkin, oatmeal, and brown sugar.