Description
Moist pumpkin muffins topped with a buttery cinnamon streusel for the perfect fall treat.
Ingredients
Scale
For the Crust:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 1/3 cup water
- 1/2 cup all-purpose flour (for streusel)
- 1/4 cup brown sugar (for streusel)
- 1/4 cup granulated sugar (for streusel)
- 1 teaspoon ground cinnamon (for streusel)
- 1/4 cup cold butter, cubed (for streusel)
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, sugars, baking soda, salt, and pumpkin pie spice.
- In another bowl, mix eggs, pumpkin puree, oil, and water until well combined.
- Pour wet ingredients into dry ingredients and stir until just combined; do not overmix.
- For streusel: combine flour, sugars, and cinnamon in a small bowl. Cut in cold butter until mixture resembles coarse crumbs.
- Fill muffin cups 3/4 full with batter and sprinkle generously with streusel topping.
- Bake for 20-25 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes before transferring to a wire rack.
Notes
You can customize the seasonings to taste.