Description
Delicious bakery-style pumpkin spice muffins topped with a sweet streusel crumb topping, perfect for fall.
Ingredients
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- For streusel topping: 1/4 cup flour, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 2 tablespoons cold butter
Instructions
- Preheat oven to 375°F. Line muffin tin with paper liners.
- Whisk together flour, baking soda, spices, and salt in a bowl.
- In another bowl, mix pumpkin puree, sugars, eggs, oil, and vanilla.
- Combine wet and dry ingredients until just mixed.
- Fill muffin cups 3/4 full.
- Make streusel by mixing flour, sugar, cinnamon, and cutting in cold butter until crumbly.
- Sprinkle streusel over muffin batter.
- Bake 18-20 minutes until toothpick comes out clean.
- Cool in pan 5 minutes, then transfer to wire rack.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Don’t overmix batter for tender muffins.
- Store in airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American