Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
20 mins
Total Time:
1 hr 5 mins
Servings:
18
Yield:
18 muffins
Ingredients
Streusel Topping:
- ¾cupall-purpose flour
- ¼cupwhite sugar
- ¼cuplight brown sugar
- 1teaspoonpumpkin pie spice
- ¾teaspoonkosher salt
- ¼cupunsalted butter, melted
Muffins:
- 1 ¾cupsall-purpose flour
- 1 ½teaspoonspumpkin pie spice
- 1teaspoonbaking soda
- ¾teaspoonsalt
- ½teaspoonbaking powder
- 1(15 ounce) canpumpkin puree (such as Libby's®)
- ¾cupwhite sugar
- ¾cupbrown sugar
- ½cupcanola oil
- 2largeeggs
- 1 ½teaspoonsvanilla extract
Directions
Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
Nutrition Facts (per serving)
| 248 | Calories |
| 10g | Fat |
| 39g | Carbs |
| 3g | Protein |
