Ingredients
18
18 servings
- •cooking spray
- •0.75 cup all-purpose flour
- •0.25 cup white sugar
- •0.25 cup light brown sugar
- •1 teaspoon pumpkin pie spice
- •0.75 teaspoon kosher salt
- •0.25 cup unsalted butter, melted
- •1.75 cups all-purpose flour
- •1.5 teaspoons pumpkin pie spice
- •1 teaspoon baking soda
- •0.75 teaspoon salt
- •0.5 teaspoon baking powder
- •1 (15 ounce) can pumpkin puree (such as Libby's®)
- •0.75 cup white sugar
- •0.75 cup brown sugar
- •0.5 cup canola oil
- •2 large eggs
- •1.5 teaspoons vanilla extract
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners and spray with cooking spray.
- Prepare streusel topping: combine flour, white sugar, brown sugar, pumpkin pie spice, and salt in a small bowl. Add melted butter and mix together until crumbly; set aside.
- Prepare muffins: combine flour, pumpkin pie spice, baking soda, salt, and baking powder in medium bowl. Whisk pumpkin, white sugar, brown sugar, oil, eggs, and vanilla together in a large bowl. Fold flour mixture into pumpkin mixture until just combined (some lumps may still remain).
- Fill the prepared muffin cups 3/4 full. Top each with about 1 1/2 tablespoons reserved streusel mixture.
- Bake in the center of the preheated oven until streusel is golden brown, muffins have risen, and a toothpick comes out with clean with just a few moist crumbs, 22 to 25 minutes. Let cool in the muffin tins for 5 minutes, then transfer to a wire rack to cool completely, about 15 minutes.
Nutritional Facts
Per 18 servings
- Calories: 248
- Carbohydrate: 39g
- Fat: 10g
- Fiber: 1g
- Protein: 3g
- Sugar: 24g
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