Fluffy and flavorful pumpkin muffins are made with warm pumpkin pie spices and yummy pumpkin purée. They feature a delicious streusel topping that’s bursting with brown sugar and tastes like toffee and molasses. Serve them for breakfast — or as a fun afternoon snack!
• 15 ounces pumpkin puree
• 1/4 cup melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar tightly packed
• 1 tablespoon granulated sugar
• 1/2 teaspoon pumpkin pie spice
• 3 tablespoons salted butter melted
1️⃣ Preheat oven to 450 degrees Fahrenheit. Line a muffin tin with 12 paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together pumpkin puree, butter, and sugar, about 1 minute.
3️⃣ Beat in eggs until combined. Add in the baking powder, pumpkin pie spice, salt, and vanilla. Mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour and mix until just combined.
5️⃣ Divide the batter up equally amongst the 12 muffins, filling almost to the top of the muffin tin. Evenly sprinkle the streusel topping over the muffins.
6️⃣ Bake in the preheated oven for 5 minutes. Reduce oven temperature to 350 degrees Fahrenheit and continue baking until a toothpick inserted into the center comes out clean, about an additional 14-16 minutes.
7️⃣ Let muffins cool for 5 minutes in the pan before removing and transferring to a wire rack to cool completely.
1️⃣ Prepare the crumble by whisking together flour, sugars, and pumpkin pie spice.
2️⃣ Pour melted butter into the mixture. Using a fork, stir until crumbles form.