Pumpkin Streusel Muffins

Tender pumpkin desserts crowned with a buttery streusel topping. These fluffy truffles are the first-class fall breakfast treat!

Ingredients

1. 1-¾ cup Flour
2. 1 teaspoon Baking Soda
3. 2 teaspoons Cinnamon
4. ½ teaspoons Salt
5. 1-½ teaspoon Pumpkin Pie Spice
6. ½ cups Vegetable Oil
7. ½ cups White Sugar
8. ½ cups Packed Brown Sugar
9. 1-½ cup Pumpkin Puree
10. 2 whole Eggs
11. ¼ cups Milk

  FOR THE STREUSEL TOPPING:

1. ½ cups Flour
2. ¼ cups White Sugar
3. ¼ cups Packed Brown Sugar
4. 1 teaspoon Pumpkin Pie Spice
5. 6 Tablespoons Butter, Melted

Preparation

Preheat oven to 425ºF. Line a muffin pan with paper liners.

In a big bowl, salt, cinnamon, baking soda, whisk flour, and pumpkin pie spice.

In a separate massive bowl, integrate oil, white sugar, brown sugar, pumpkin puree, eggs, and milk. Add dry components a touch at a time, mixing till just mixed. Do no longer over-blend.

Fill paper liners about ¾ of the way full.

For the streusel topping, in a small mixing bowl, whisk flour, sugar, brown sugar, and pumpkin pie spice. Stir in melted butter until crumbly.

Evenly spoon streusel on top of the muffin batter. Bake for 5 minutes. Reduce heat to 350ºF and bake for sixteen–18 extra minutes.

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