Moist and tender muffins made with real pumpkin and all the warm flavors of fall, topped with an irresistible pumpkin spice streusel.
2/3cupall purpose flour
1/4cupbuttercold and cut into pieces
1/4teaspoonpumpkin pie spice
2cupsall purpose flour
1 and 1/2teaspoonsbaking powder
2teaspoonspumpkin pie spice
2/3cuppacked brown sugar
2large eggsroom temperature*
1 and 1/2teaspoonsvanilla extract
Preheat oven to 400ºF.
Spray 14 wells of two 12-count muffin pans with non-stick spray or line the wells with cupcake liners. Set aside.
Place flour, butter, brown sugar, cinnamon, pumpkin pie spice, and salt into a small bowl.
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.
In a medium size bowl, whisk together the brown sugar and butter until smooth. Add the eggs, pumpkin puree, milk, and vanilla extract and whisk again until everything is combined.
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.
*It is always a good rule of thumb to use room temperature eggs when using room temperature butter. To bring eggs to room temperature quickly, place in a bowl of warm water for 10 minutes.