Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
Streusel Topping:
- ½ cup all-purpose flour
- ⅓ cup packed light brown sugar
- ¼ cup unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease with cooking spray.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg to evenly distribute the spices.
- In another bowl, whisk together the vegetable oil, sugar, eggs, canned pumpkin, and vanilla extract until smooth.
- Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Do not overmix.
- In a small bowl, combine the flour, brown sugar, cinnamon, and cold cubed butter. Use a pastry cutter or your fingers to blend until crumbly.
- Spoon the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the streusel topping generously over each muffin.
- Bake for 18–20 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for a few minutes, then transfer to a wire rack.
Notes
- For a vegan version, substitute eggs with flax eggs or applesauce and use dairy-free butter or coconut oil.
- Freeze individual muffins wrapped tightly in plastic wrap for long-term storage and reheat in microwave or oven.
- Add chopped nuts or chocolate chips to the batter for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg