Description
Perfectly spiced and topped with a crunchy cinnamon streusel, these pumpkin muffins bring warm autumn vibes in every bite.
Ingredients
**Muffins:**
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp ginger
1 cup canned pumpkin puree
2 large eggs
½ cup vegetable oil
¾ cup brown sugar
¼ cup granulated sugar
1 tsp vanilla extract
**Streusel Topping:**
¼ cup brown sugar
2 tbsp flour
1 tsp cinnamon
2 tbsp cold butter, cubed
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
2. Make streusel: mix brown sugar, flour, and cinnamon, then cut in butter until crumbly.
3. In a bowl, whisk flour, baking soda, baking powder, salt, and spices.
4. In a separate bowl, whisk pumpkin, eggs, oil, sugars, and vanilla.
5. Add dry ingredients to wet and mix until just combined.
6. Divide batter evenly among muffin cups.
7. Top each muffin with a spoonful of streusel topping.
8. Bake 20–24 minutes or until a toothpick comes out clean.
9. Cool in pan 5 minutes, then transfer to wire rack.
Notes
For extra texture, add chopped pecans or walnuts to the streusel.
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