Ingredients:

  • 2 cups (250g) All-purpose flour
  • 1 tsp (5g) Baking soda
  • ½ tsp (3g) Salt
  • 1 tbsp (6g) Pumpkin pie spice
  • 1 tsp (2g) Ground cinnamon
  • 1 cup (200g) Brown sugar, packed
  • 1 can (15 oz / 425g) Pumpkin puree
  • ½ cup (120ml) Vegetable oil
  • 2 Large eggs
  • 1 tsp (5ml) Vanilla extract
  • ½ cup (65g) All-purpose flour
  • ½ cup (100g) Brown sugar, packed
  • 1 tsp (2g) Ground cinnamon
  • 4 tbsp (55g) Unsalted butter, cold and cubed

Instructions:

  1. Preheat your oven to 375°F (190°C). Line your muffin tins with paper liners or grease them heavily with butter.
  2. In a large bowl, whisk together the pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth. In a separate bowl, sift together the flour, baking soda, salt, and spices. Gently fold the dry ingredients into the wet ingredients using a spatula until no more streaks of flour are visible.
  3. In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Using fingertips or a fork, rub the cold cubed butter into the mixture until it resembles coarse, sandy clumps.
  4. Divide the batter evenly among the 24 cups, filling them about 3/4 of the way. Generously heap the brown sugar crumble on top of each muffin, pressing slightly to adhere. Bake for 18–22 minutes until edges pull away from the liner and tops spring back.