Ingredients
Scale
For the muffins
- 1 can pumpkin purée
- 2 eggs
- 2 tbsp vegetable oil
- ½ cup brown sugar
- 1 tsp vanilla extract
- 1.5 cup all purpose flour
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp pumpkin pie spice
For the streusel topping
- ¼ cup all-purpose flour
- ¼ cup sugar
- 1 tsp ground cinnamon
- ¼ cup butter, softened
- Optional: ½ cup chopped nuts
Instructions
- Preheat oven to 350°F.
- Line or grease a 12 cup muffin pan and set aside.
- In a mixing bowl, whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In another mixing bowl, whisk together the pumpkin, eggs, oil, brown sugar, and vanilla until smooth.
- Sprinkle the flour mixture over the wet mixture and fold until just combined.
- Spoon the batter into the muffin pan, about ⅔ full.
- Make the streusel topping: combine the flour, sugar, and cinnamon in a bowl.
- Cut in the butter and use a fork or pastry fork to mix until crumbly.
- Spoon the streusel evenly over each portion of the muffin batter.
- Bake for 15-20 minutes or until a knife or cake tester comes out clean when inserted into the middle of a muffin.
- Cool, serve, and enjoy!
Notes
Notes:
Be sure to use pumpkin purée, not pumpkin pie filling!
If you don’t have pumpkin pie spice, you can substitute ½ teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger. Apple pie spice is also a good 1:1 substitute.
I recommend chopped walnuts or pecans if you want to add nuts to your muffins. You can add them directly into the batter or mix them into the streusel topping. For even more flavor, toast your nuts in a skillet over medium-low heat for 5-6 minutes first.
Nutrition
- Serving Size: 1
- Calories: 226
- Sugar: 13
- Sodium: 231
- Fat: 10
- Saturated Fat: 3
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 41