Pumpkin Streusel Muffins
Ingredients
Muffins
- 2 cups all-purpose flour 250 g, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 2 1/2 tsp pumpkin pie spice
- 1 can pumpkin puree 15 oz / 425 g
- 1/2 cup granulated sugar 100 g
- 1/2 cup packed light brown sugar 100 g
- 1/2 cup neutral oil 120 ml
- 2 large eggs room temperature
- 1/4 cup milk
- 1 tsp vanilla extract
Streusel
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 3 tbsp cold unsalted butter cubed
- 1/4 cup chopped pecans optional
Method
- Heat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners and lightly spray the top of the pan.
- Make the streusel: rub the flour, brown sugar, cinnamon and cold butter together with your fingers until it forms clumps. Stir in the pecans and refrigerate.
- Whisk the flour, baking soda, baking powder, salt and pumpkin pie spice in a bowl.
- In a large bowl, whisk the pumpkin, both sugars, oil, eggs, milk and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Do not overmix.
- Divide the batter among the liners, filling them to the top. Sprinkle the streusel generously over each.
- Bake 5 minutes at 425°F, then lower the oven to 350°F (175°C) without opening the door and bake 15 to 18 minutes more, until a toothpick in the center comes out clean.
- Cool in the pan 5 minutes, then move to a rack.
Notes
Taller domes: let the batter rest in the bowl for 20 to 30 minutes before scooping.
Storage: airtight at room temperature 2 days, fridge 5 days, freezer 3 months. Warm frozen muffins 20 seconds in the microwave.
Mini muffins: bake at 350°F for 10 to 12 minutes.