Pumpkin Spice Muffin Recipe

Place flour, butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a small bowl.
⅓ cup (40g) all-purpose flour, 2 Tablespoons (28g) unsalted butter, 1 and ½ Tablespoons firmly packed light brown sugar, ½ teaspoon ground cinnamon, ⅛ teaspoon pumpkin pie spice, ⅛ teaspoon salt
Using a fork, press ingredients together until butter is in small chunks. Use your fingers to pinch pieces together until streusel is mostly small crumbles. Some large crumbles are ok. Set aside.

In a large bowl, toss together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
1 cup (120g) all-purpose flour, ¾ teaspoon baking powder, ½ teaspoon baking soda, 1 teaspoon pumpkin pie spice, ½ teaspoon ground cinnamon, ¼ teaspoon salt
In a medium size bowl, whisk together the brown sugar and butter until smooth. Add the egg, pumpkin purée, milk, and vanilla extract and whisk again until everything is combined.
⅓ cup (67g) firmly packed light brown sugar, ¼ cup (57g) unsalted butter, 1 large egg, ½ cup pumpkin purée2, 2 and ½ Tablespoons (38mL) milk, ¾ teaspoon vanilla extract
Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined.
Spoon batter equally into prepared muffin pans. Add crumble to the top of each muffin, about 2-3 Tablespoons each. Bake muffins for 5 minutes, then reduce heat to 350ºF and bake for an additional 10-12 minutes until streusel starts to brown and a toothpick inserted in the center comes out mostly clean.
Remove from oven and allow to cool completely on a wire rack. Muffins will stay fresh in an airtight container at room temperature up to 4 days or in the refrigerator up to one week. Muffins freeze well, up to 2 months. Thaw in microwave for 45-60 seconds before eating.