Pumpkin spice and everything nice...this simple muffin recipe will leave your kitchen AND your tastebuds feeling like fall! With the delicious streusel topping, everyone will be fighting over the last crumbs!
Pumpkin Muffins with Streusel Topping
INGREDIENTS
Streusel Topping
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 t cinnamon
1/2 t ginger
pinch salt
4 T (1/2 stick) butter, room temperature
Muffins
1 1/2 cups all-purpose flour
2 t baking powder
1/2 t salt
1 t cinnamon
1/2 t ginger
1/4 t nutmeg
1/4 t cloves
1/4 t allspice
3/4 cup sugar
1/2 cup brown sugar
1 1/3 cups canned pumpkin puree
1/3 cup BUTCHER BOY CANOLA OIL
2 large eggs
1 t vanilla
DIRECTIONS
Streusel Topping
Stir or whisk together brown sugar, flour, cinnamon, ginger, and salt in a mixing bowl. Add butter and whisk by hand or with mixer until clumps form - streusel should resemble wet sand. Place the streusel in the fridge to chill while you make the muffin batter.
Muffins
Preheat oven to 350ºF. Put paper liners into a standard, 12-well muffin pan.
In a large mixing bowl, whisk together dry ingredients - flour, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Set aside.
In a small or medium mixing bowl, whisk together wet ingredients - brown sugar, granulated sugar, oil, pumpkin, eggs, and vanilla until smooth. Create a well in the dry ingredients, pour the wet ingredients into the dry ingredients, and stir or whisk until just combined. The batter should still have some lumps - DO NOT OVER MIX!
Divide batter among the 12 muffin wells, filling each cup until about 3/4 full. Remove streusel topping from fridge, sprinkle evenly over each muffin.
Bake muffins at 350ºF for 21-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Place muffin pan on a cooling rack for about 15 minutes. Remove muffins from pan and serve warm or place on rack to finish cooling.
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