Ingredients
Method
Preheat Oven and Prepare Muffin Tin:
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups with nonstick spray.
Make the Streusel Topping:
- In a small bowl, combine flour, brown sugar, and cinnamon. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs. Set aside.
Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
Combine Wet Ingredients:
- In a medium bowl, whisk together pumpkin puree, melted butter, eggs, vanilla extract, and milk until smooth.
Combine Wet and Dry Ingredients:
- Gradually fold the wet ingredients into the dry ingredients, mixing just until combined. Be careful not to overmix to keep the muffins light and tender.
Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full.
Add Streusel Topping:
- Sprinkle the streusel mixture generously over the tops of the muffins.
Bake:
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and Serve:
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling.
- Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smoother mixing.
- Storage: Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.