Ingredients
Scale
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
For the Crumb Topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup packed light brown sugar
- ¼ cup unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
Instructions
- Mix the Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- Prepare the Wet Ingredients: In a separate bowl, combine sugars, oil, eggs, pumpkin puree, and vanilla extract. Beat until smooth.
- Combine Wet and Dry Mixtures: Gradually add the wet mixture to the dry ingredients, gently folding until just combined. Do not overmix.
- Make the Crumb Topping: In a small bowl, mix flour, sugars, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs.
- Assemble and Bake: Line a muffin tin with paper liners. Divide batter evenly among cups. Sprinkle crumb topping over each muffin. Bake at 375°F (190°C) for 20-25 minutes or until a toothpick comes out clean.
Notes
- Use canned pumpkin for convenience and consistent flavor.
- Keep butter for the crumb topping cold for optimal streusel texture.
- Gently mix ingredients to keep muffins tender and fluffy.
- Adjust spices to your preference for more cinnamon or nutmeg.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal Kcal
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg