Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs, room temperature
- 1 can (15 oz) pure pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
Instructions
- Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease them generously with non-stick cooking spray. Setting the temperature slightly higher at the start helps the muffins rise quickly to create those beautiful domed tops.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, and pumpkin pie spice. Ensure there are no large clumps of brown sugar so the flavor distributes evenly throughout the batter.
- In a separate medium bowl, beat the eggs lightly. Stir in the pumpkin puree, vegetable oil, and vanilla extract until the mixture is smooth and well-combined. The bright orange color of the puree is a great indicator of the vitamins packed into this breakfast.
- Make a well in the center of the dry ingredients and pour in the wet mixture. Use a spatula to gently fold the ingredients together. Stop mixing as soon as you see no more streaks of flour. Overmixing leads to tough, rubbery muffins, so keep it light and airy.
- In a small bowl, combine the flour, sugars, and cinnamon for the topping. Use a fork or a pastry cutter to work the cold, cubed butter into the mixture. Continue until the mixture looks like coarse crumbs. If you use your fingers, work quickly so the heat of your hands doesn’t melt the butter.
- Divide the batter evenly among the 12 muffin cups. They should be about ¾ full. Generously sprinkle the cinnamon streusel over the top of each muffin. Press the crumbs down very slightly with the back of a spoon to help them adhere to the batter during the rise.
- Bake for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack. Serving them warm is highly recommended!
- Cook Time: 35 minutes