Ingredients

The following ingredients have 12 Servings
  • 1 ¾ cups oat flour
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon coarse salt
  • ¾ cup dark brown sugar
  • 2 large eggs
  • ½ cup oil
  • 15-ounce can pumpkin puree
  • 1 ½ teaspoon pure vanilla extract
  • 3 tablespoons melted butter
  • 1 tablespoon dark brown sugar
  • ½ cup old-fashioned rolled oats
  • ¼ cup shelled pistachios, crushed
  • ½ teaspoon ground cinnamon

Instruction

  • Preheat the oven to 375 degrees. Line a 12-cup muffin tin with muffin liners.  Set aside.
  • In a mixing bowl, whisk together the flour, pumpkin pie spice, baking soda and salt until combined.
  • In a separate mixing bowl, beat brown sugar and eggs until fluffy. Drizzle in oil and beat until fluffy.  Beat in pumpkin puree, then vanilla extract until combined.
  • Slowly add dry ingredients to the wet ingredients, beating on low until just combined.
  • Spoon batter into the muffin wells, filling each almost to the top.
  • In a small bowl, stir together melted butter, brown sugar, oats, crumbled pistachios and cinnamon until combined. Spoon mixture on top of each muffin cup and lightly press into the muffin batter.
  • Bake 17-22 minutes or until just set.