Pumpkin Muffins
Spicy pumpkin with a streusel topping
Ingredients
Muffins
- 1 1/2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 1/2 cup canola oil
- 2 large eggs
- 1 tsp vanilla
Streusel Topping
- 1/2 cup flour
- 1/4 cup light brown sugar, packed
- 1/4 cup sugar
- 1/2 tsp cinnamon
- 1/4 cup cold butter, in small pieces
Instructions
- Preheat oven to 375 degrees and line a 12 muffin pan with liners
- In a large bowl, whisk together flour, soda, baking powder, and muffin spices. Set aside.
- In another bowl, whisk together the pumpkin puree, sugars, oil, eggs and vanilla until smooth.
- Add wet ingredients to dry stirring just until combined.
- In a small bowl, combine the dry streusel ingredients. Add cold butter pieces and use a pastry blender to combine until coarse crumbs form
- Divide batter evenly among muffin tin cups. Sprinkle streusel topping over each muffin.
- Bake for 18-22 minutes until a wooden skewer, inserted into center, comes out clean.
- Let muffins cool a few minutes in pan before transferring to a wire rack to cool completely.
- Cooled muffins may be stored in and airtight container of up to 3 days.
Notes
- Adapted from Forkfulheaven