Pumpkin-Oat Muffins With Cinnamon Streusel

• FOR THE MUFFINS:
• 1-1/4 cup White Whole Wheat Flour
• 1/2 teaspoons Salt
• 1/2 cups Packed Brown Sugar
• 2 teaspoons Baking Powder
• 1/4 teaspoons Baking Soda
• 1/2 teaspoons Ground Cinnamon
• 1/4 teaspoons Ground Nutmeg
• 1/8 teaspoons Ground Cloves
• 1 cup Old Fashioned Oats
• 1 whole Egg
• 1 cup Canned Pumpkin
• 1/4 cups Milk
• 1/4 cups Fat Free Sour Cream
• FOR THE STREUSEL TOPPING:
• 1/2 cups Flour
• 1/2 cups Oats
• 1/2 cups Brown Sugar
• 1/2 teaspoons Cinnamon
• 1/3 cups Butter, cut into pieces

1. Preheat the oven to 375u0b0F and spray a muffin pan with cooking spray.
2. For the muffins, in a large bowl, whisk together the flour, salt, sugar, baking powder, baking soda, spices, and oats. In a medium bowl, whisk together the egg, pumpkin, milk, and sour cream. Stir the dry ingredients into the wet ingredients just until combined.
3. To make the streusel topping, whisk together the flour, oats, brown sugar, and cinnamon. Cut in the butter with a pastry blender.
4. Spoon the batter into the muffin pan, filling each one 2/3 full. Sprinkle on the streusel topping.
5. Bake 15-20 minutes or until a toothpick comes out clean. Let cool at least 5 minutes before removing to a wire rack to cool completely.

muffins, flour, salt, brown sugar, baking powder, ubc, ground cinnamon, ubc, ground cloves, oats, egg, pumpkin, ubc, ubc, streusel, flour, oats, brown sugar, cinnamon, butter

Taken from tastykitchen.com/recipes/breads/pumpkin-oat-muffins-with-cinnamon-streusel/ (may not work)