Let’s Make gOATed Pumpkin Muffins
I have never bought a muffin that I would eat again. Muffin are truly something that are best homemade, just like children…. lol I don’t know why I said that. But, these oat pumpkin muffins are something that you need to eat for fall. Perfect for the cold weather and also the basic white girls.
These muffins use oatmilk to substitute regular milk, but use regular cow titty water if you need to instead of buying oat milk. I would not blame you. I just stopped eating dairy cause I’m apparently lactose intolerant now.
This muffin primarily uses pumpkin puree as flavoring and also as a source of moisture. The streusel topping is completely option. Same as the bourbon, it just makes it a little more sophisticated. Who doesn’t like a form of day drinking? TBH I think the day drinking makes the muffins the GOAT, asides from the OAT
Let’s Get Baking!
More In Depth Recipe Down Below:
GOATED Pumpkin Muffins
Ingredients
Streusel Topping:
- ¼ C Flour (30g)
- 3 Tbsp Brown Sugar (40g)
- ¼ C Rolled Oats (33g)
- Pinch of Salt
- Pinch of Cinnamon (Or Pumpkin Spice)
- 3 Tbsp Butter (Room Temp, 57g)
- Demerara Sugar
Wet Mixture:
- ⅔ C Brown Sugar (113)
- ½ Tsp Salt
- ½ C Vegetable Oil (120ml)
- 2 Large Eggs (Room Temp)
- 1 ½ C Pumpkin Puree (340g)
- ¼ C Oat Milk (Or any milk, 60ml)
- Splash of Vanilla
- Splash of Bourbon
- 1 Tsp Pumpkin Spice
- 1 Tsp Cinnamon
- ¼ Tsp Grated Ginger
Dry Mixture:
- 1 ⅓ C Flour (230g)
- 2 Tsp Baking Powder
Instructions
- Preheat the oven to 425F. Mix the Wet Mixture Ingredients together until homogeneous, may be a little lumpy but that is okay
- Mix the Dry Ingredients together in a separate bowl, then mix in the wet mixture. Pour the batter into lined muffin tins, filling only up to ¾ of the muffin cavity
- For the streusel topping, Mix together flour, sugar, oats and salt, then cut in the butter. Put the topping over the muffin batter and sprinkle on Demerara Sugar.
- Bake at 425F for 5 minutes, then reduce temp to 350F and cook for an additional 17-20 minutes. After baking, remove the muffin tin from the oven and let cool for 10 minutes, then transfer the muffins to a wire rack to finish cooling.
In Depth Recipe: gOATed Pumpkin Muffins
1. Preheat the oven to 425F. Mix Brown Sugar, Salt, Vegetable Oil, Eggs, Pumpkin Puree, Oat Milk (use cow milk if wanted, the oat milk just reinforces the oatiness) Vanilla, Bourbon (not optional for the day drinkers), Pumpkin Spice, Cinnamon, and Ginger (For that little bite) together until homogeneous, may be a little lumpy but that is okay.
2. Mix the Flour and Baking Powder together in a separate bowl, then mix in the wet mixture. Chocolate Chips are optional at this step. Pour the batter into lined muffin tins, filling only up to ¾ of the muffin cavity. Don’t even bother not using muffins liners, because cleaning up is a mess. OR DO, I don’t care. If you are not gonna use muffin liners, be sure to thoroughly oil the cavities with butter and dust with flour before adding in the batter to prevent sticking
3. For the streusel topping, Mix together flour, sugar, oats and salt, then smear in the butter. The mixture should be sandy or have the texture of gravel after you are done.
4. Put the topping over the muffin batter and sprinkle on Demerara Sugar. Any sugar would work if you don’t have Demerara sugar
5. Bake at 425F for 5 minutes, then reduce temp to 350F and cook for an additional 17-20 minutes. The initial high heat ensure a crispy streusel topping. After baking, remove the muffin tin from the oven and let cool for 10 minutes, then transfer the muffins to a wire rack to finish cooling
