Pumpkin Spice Muffins with Cinnamon Streusel
Pumpkin Spice Muffins with Cinnamon Streusel are a perfect fall treat, featuring rich pumpkin flavor and a blend of warm spices like cinnamon, nutmeg, ginger, and cloves. They’re moist, not too sweet, and topped with a buttery cinnamon streusel for added crunch.
Servings: 12 muffins
Ingredients
Muffin Batter
- 1 ¼ c pumpkin puree
- 1 ¼ c white sugar
- ½ c canola oil or other neutral oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 c all purpose flour 240 g
- 1 tsp baking soda
- ½ tsp baking powder
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ⅛ tsp ground clove
- ½ tsp fine sea salt
Cinnamon Streusel
- ⅓ c all purpose flour 40 g
- 2 tbsp white sugar
- 1 tsp ground cinnamon
- pinch fine sea salt
- 2 tbsp cold unsalted butter cut into cubes
Instructions
- Preheat oven to 350°F and spray your muffin tin with cooking spray.
- In a large bowl, whisk together the pumpkin puree, sugar, canola oil, eggs, and vanilla.
- In a separate large bowl, mix together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, clove, and salt. Pour the wet ingredients into the dry and mix until just combined, avoiding overmixing. Cover and let sit for 20 minutes.
- While the batter rests, make the streusel topping- in a small bowl mix together the flour, sugar, cinnamon, and a pinch of salt. Add the butter and use your fingers to work the butter into the dry ingredients until coarse crumbs form.
- Divide the muffin batter evenly among the muffin tin. Top each muffin with a handful of the streusel topping.
- Transfer to the oven and bake for 20-22 minutes, until a skewer inserted into the center of the muffin comes out clean.