Pumpkin Streusel Muffins (Print Version)
# Ingredients:
01 -
1 1/2 cups all-purpose flour.
02 -
1 teaspoon baking soda.
03 -
1/2 teaspoon baking powder.
04 -
1/4 teaspoon salt.
05 -
1 teaspoon ground cinnamon.
06 -
1/2 teaspoon ground nutmeg.
07 -
1/2 cup granulated sugar.
08 -
1/2 cup brown sugar, packed.
09 -
1/2 cup vegetable oil.
10 -
2 large eggs.
11 -
1 cup pumpkin puree.
12 -
1/4 cup milk.
13 -
1 teaspoon vanilla extract.
14 -
1/4 cup all-purpose flour (for streusel).
15 -
1/4 cup brown sugar, packed (for streusel).
16 -
1/2 teaspoon ground cinnamon (for streusel).
17 -
2 tablespoons unsalted butter, melted (for streusel).
# Instructions:
01 -
Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners.
02 -
In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
03 -
In another bowl, mix granulated sugar, brown sugar, oil, eggs, pumpkin puree, milk, and vanilla extract until smooth.
04 -
Gradually fold the dry ingredients into the wet mixture until combined.
05 -
Spoon the batter into the muffin cups, filling each about 2/3 full.
06 -
In a small bowl, prepare the streusel by mixing flour, brown sugar, cinnamon, and melted butter until crumbly.
07 -
Sprinkle the streusel topping over each muffin.
08 -
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
# Notes:
01 -
For extra crunch, add chopped nuts like pecans or walnuts to the streusel topping.
02 -
These muffins freeze well – just wrap individually and store in an airtight container!.