Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- For the streusel:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup cold unsalted butter, cubed
- ½ teaspoon cinnamon (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or spray with non-stick spray.
- In a large bowl, whisk together flour, baking soda, pumpkin pie spice, and salt.
- In another bowl, combine pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Gradually stir into the dry ingredients until just combined. Do not overmix.
- To make the streusel, mix flour, brown sugar, and cinnamon (if using). Cut in cold butter with a pastry cutter or fingers until coarse crumbs form.
- Fill each muffin cup about two-thirds full with batter. Sprinkle generously with streusel topping.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool for 5 minutes before transferring to a wire rack.
Notes
- Use canned pumpkin puree for convenience and consistency.
- Add chopped pecans or walnuts to the streusel for extra crunch.
- Keep the butter for the streusel cold for a crumbly texture.
- For gluten-free, substitute all-purpose flour with a gluten-free baking blend.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal Kcal
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg