Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- For the crumble topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- ¼ cup cold unsalted butter, cubed
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vanilla extract, and vegetable oil until well combined.
- Gradually fold the wet ingredients into the dry ingredients, mixing just until incorporated.
- In a small bowl, combine flour, brown sugar, and cinnamon for the streusel. Add cold butter and work it in until coarse crumbs form.
- Spoon batter into the muffin tin, filling each about ¾ full. Sprinkle the crumble topping evenly over each muffin.
- Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool before serving.
Notes
- You can add ½ cup chopped walnuts or chocolate chips to enhance flavor and texture.
- Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 280 Kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg