Pumpkin Muffins With Streusel Topping
Moist pumpkin muffins topped with buttery streusel topping pairs great with your morning coffee.
Ingredients
Muffin Batter
- 15 Ounce Pumpkin Puree not pumpkin pie filling
- ½ Cup Granulated Sugar
- ½ Cup Brown Sugar firmly packed
- ½ Cup Vegetable Oil
- 2 Ounces Whole Milk
- 2 Large Eggs at room temperature
- 1 Teaspoon Vanilla Extract
- 1¾ Cup All Purpose Flour
- 1 Teaspoon Baking Soda
- ½ Teaspoon Baking Powder
- 2 Teaspoons Pumpkin Pie Spice
- ½ Teaspoon Salt
Streusel Topping
- ¼ Cup Unsalted Butter melted
- ½ Cup All Purpose Flour
- ½ Cup Brown Sugar firmly packed
- ½ Cup Chopped Walnuts Or Pecans Finely Chopped
Instructions
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Preheat the oven to 375 degrees and line the muffin pan with paper liners or spray with nonstick cooking spray. Set aside
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Into a large bowl or the bowl of a stand mixer add in the pumpkin puree, white and brown sugar, oil, milk, eggs, and vanilla extract. Mix until well combined.
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Into another large bowl sift together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
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Slowly add the dry ingredients into the wet ingredients until all are combined.
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Scoop the muffin batter out with a large cookie scoop and fill the muffin cups ⅔s of the way full. Set aside.
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Into another large mixing bowl mix together the melted butter, flour, brown sugar, and chopped nuts.
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Sprinkle streusel topping on top of the muffin batter.
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Place the muffin tin into the preheated 375 degree oven and bake for 15-20 minutes. Or until a toothpick inserted into the middle of the muffin comes out clean. See notes for baking tips.
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Allow to cool on a wire rack and enjoy.
Recipe Notes
Whenever I bake anything with a crumb topping I always place a cookie sheet pan on the bottom rack of the oven. This way if the streusel topping boils over the muffin pan the cookie sheet will catch the drippings.