Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Streusel Topping
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup rolled oats (optional, for extra crunch)
- ¼ teaspoon ground cinnamon
- ¼ cup cold unsalted butter, cubed
Instructions
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Whisk until smooth.
- Gradually add the wet mixture to the dry ingredients, mixing gently until just combined. Do not overmix.
- Prepare the streusel topping by stirring together flour, brown sugar, oats, and cinnamon. Cut in cold butter until the mixture resembles coarse crumbs.
- Line a muffin tin with liners or grease well. Divide the batter evenly among muffin cups, filling about ⅔ full. Sprinkle generous streusel topping on each.
- Preheat oven to 350°F (175°C). Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool slightly before removing.
Notes
- Store in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to 5 days or freeze for longer storage. Reheat in microwave before serving.
- For extra crunch, broil muffins for 1-2 minutes after baking, keeping a close eye to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 220 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg