PUMPKIN OATMEAL RAISIN MUFFINS

Pumpkin Oatmeal Raisin Muffins image

Provided by Chrystal Cackler @journeyrock92

Categories Muffins

Number Of Ingredients 23

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1 cup(s) coarsely ground old fashioned oats
1/2 cup(s) all purpose flour
1/2 cup(s) whole wheat flour
2 teaspoon(s) baking powder
1/4 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 teaspoon(s) pumpkin pie spice
1 teaspoon(s) ground cinnamon
3/4 cup(s) brown sugar, packed
1 large egg
1 large egg yolk
1 cup(s) pumpkin puree (not pumpkin pie filling)
1/2 cup(s) low fat milk
1/4 cup(s) plain greek yogurt (i used 2%)
1 cup(s) sweetened shredded coconut
3/4 cup(s) raisins
STREUSEL TOPPING
1/4 cup(s) brown packed sugar
1/4 cup(s) all purpose flour
1/4 cup(s) old fashioned oats
1 teaspoon(s) cinnamon
2 tablespoon(s) cold unsalted butter, cut into small chunks
1/3 cup(s) pecan pieces

Steps:

Preheat oven to 400 degrees. Line a standard muffin tin with paper liners and spray the liners with cooking spray. In a medium bowl, whisk together the oats, flours, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside. In a large bowl, vigorously whisk the brown sugar, egg, egg yolk, and canola oil until foamy. Whisk in the pumpkin, Greek yogurt, and milk until combined. Stir in the flour mixture just until incorporated. Fold in the raisins and coconut. Fill each paper liner with the muffin batter, about ⅔ full.
Prepare the streusel: In a small bowl, combine the brown sugar, flour, oats, cinnamon and pecan pieces. Cut in the chunks of cold butter using a pastry cutter or two forks until the mixture is crumbly and resembles coarse meal. Sprinkle the streusel over the muffin batter evenly.
Bake the muffins for 15-20 minutes, or until golden and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan and cool completely. Store in an airtight container at room temperature. Enjoy!