Pumpkin Streusel Muffins

Prep Time:
20 mins

Cook Time:
20 mins

Additional Time:
5 mins

Total Time:
45 mins

Servings:
36

Yield:
36 muffins

Ingredients

Streusel Topping:

½cuprolled oats
• ½cupchopped walnuts
• ½cupbrown sugar
• 2tablespoonsall-purpose flour
• 4tablespoonscold butter, cut into pieces

Muffins:

4cupscanned pumpkin puree
• 1 ⅔cupswhite sugar
• ⅔cupvegetable oil
• 4largeeggs
• 2teaspoonsvanilla extract
• 3cupsall-purpose flour
• 2teaspoonsbaking soda
• 1teaspoonsalt
• 1teaspoonground cinnamon
• ½teaspoonbaking powder
• ½teaspoonground cloves
• ¼teaspoonground ginger
• ¼teaspoonground allspice
• ¼teaspoonground cardamom
• ½cupcoarsely chopped walnuts

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.

Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.

Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

Cook's Note:

Use fresh pureed pumpkin instead of canned, if desired.

Nutrition Facts (per serving)