Description
Soft, spice-infused pumpkin muffins topped with a generous layer of buttery, cinnamon-sugar streusel crumble.
Ingredients
1 3/4 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1/2 cup vegetable oil
1 cup granulated sugar
2 large eggs, room temperature
1 cup canned pumpkin puree
1/4 cup milk
For the Streusel:
1/2 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 cup cold unsalted butter, cubed
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Step 2: Prepare the streusel by mixing 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Cut in the cold butter until crumbly; refrigerate.
Step 3: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, pumpkin pie spice, and salt.
Step 4: In a large bowl, whisk together the sugar, oil, eggs, pumpkin puree, and milk until smooth.
Step 5: Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Step 6: Divide the batter evenly among the muffin cups, filling each about 3/4 full.
Step 7: Sprinkle the chilled streusel topping generously over the batter in each cup.
Step 8: Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For extra crunch, add 1/2 cup of chopped pecans to the streusel mixture.
- Prep Time: PT20M
- Cook Time: PT22M
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 340 kcal
- Sugar: 26g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
