Pumpkin Streusel Muffins

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Ingredients
  

Muffin

  • 1-1/2 cups all-purpose flour
  • 1 tsp cinnamon
  • 1 tsp pumpkin pie spice
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar packed
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1/4 cup sour cream
  • 1 cup pure pumpkin

Crumb Topping

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 tsp cinnamon
  • 1/4 cup unsalted butter melted

Instructions
 

  • Preheat oven to 375F
  • Line a 12-cup muffin pan with muffin liners

Crumble Topping

  • Combine flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Make sure there are no lumps.
  • Stir in melted butter until the mixture forms crumbles resembling damp sand.

Muffins

  • In a bowl, whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt until well combined.
  • In a large bowl, whisk together oil, brown sugar, white sugar, eggs, vanilla, sour cream, and pumpkin puree until smooth.
  • Gradually add the dry ingredients to the wet ingredients, whisking until no lumps remain.
  • Spoon the batter evenly into the muffin pan, filling each cavity about 3/4 full.
  • Sprinkle or crumble the streusel topping over each muffin, ensuring it covers evenly and generously.
  • Bake for approximately 25 minutes (check around 22 minutes), or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool in the pan for at least 10 minutes before removing and placing on a wire cooling rack.