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Pumpkin Muffins

Spicy pumpkin with a streusel topping
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Prep Time 10 minutes
Cook Time 18 minutes
Course Breads, Breakfast
Servings 12 muffins

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