Description
Salty, buttery streusel atop a light, moist, pumpkin muffin. So delicious and easy to prepare–no stand mixer required! These also freeze really well. If you split these open and serve with a swipe of butter and a drizzle of honey, it would be really over the top in a good way!
Ingredients
- cooking spray
- ¾ cup all-purpose flour
- ¼ cup white sugar
- ¼ cup light brown sugar
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon kosher salt
- ¼ cup unsalted butter, melted
- 1 ¾ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon baking powder
- 1 (15 ounce) can pumpkin puree (such as Libby’s®)
- ¾ cup white sugar
- ¾ cup brown sugar
- ½ cup canola oil
- 2 large eggs
- 1 ½ teaspoons vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
- Prepare streusel topping: combine flour
- white sugar
- brown sugar
- pumpkin pie spice
- and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
- Prepare muffins: combine flour
- pumpkin pie spice
- baking soda
- salt
- and baking powder in medium bowl. Whisk pumpkin
- white sugar
- brown sugar
- oil
- eggs
- and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
- Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
- Bake in the center of the preheated oven until streusel is golden brown
- muffins have risen
- and a toothpick comes out with clean with just a few moist crumbs
- 22 to 25 minutes. Let cool in the muffin tins for 5 minutes
- then transfer to a wire rack to cool completely
- about 15 minutes.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 1 hr 5 mins
Servings: 18