Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 cup brown sugar, packed
  • 1 cup pumpkin puree
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 2 tsp pumpkin pie spice
  • ½ tsp salt
  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 2 tbsp cold unsalted butter, cubed
  • ¼ tsp cinnamon

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with cooking spray.
  2. In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth. In a separate bowl, stir together the flour, brown sugar, baking soda, baking powder, pumpkin pie spice, and salt.
  3. Pour the dry ingredients into the wet ingredients and fold them together with a spatula just until no streaks of flour remain, ensuring the batter remains slightly lumpy.
  4. For the streusel topping, rub the flour, brown sugar, cubed butter, and cinnamon together with your fingers until crumbly.
  5. Fill each muffin cup about ¾ full, sprinkle the streusel topping generously over the batter, and bake for 22–25 minutes until a toothpick comes out clean.