Pumpkin Muffins with Brown Sugar Streusel

Prep Time:

Cook Time:

Serves: 12

Ingredients

  • Streusel:

  • 1/3 cup flour

  • 2 Tablespoons white sugar

  • 3 Tablespoons brown sugar (packed)

  • pinch salt

  • 2 Tablespoons. butter, melted and cooled

  • Muffins:

  • 1 3/4 cup flour

  • 2 teaspoons pumpkin pie spice

  • 1 teaspoon cinnamon

  • 2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 eggs

  • 3/4 cup white sugar

  • 1/2 cup brown sugar

  • 1 can (15 ounces) Green Valley Organic Pumpkin

  • 3/4 cup vegetable oil

  • 1 teaspoon vanilla

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Steps

  1. Preheat the oven to 425°F. Line a 12-count muffin tin with paper liners.

  2. In a small bowl, combine the streusel dry ingredients: flour, white sugar, brown sugar, and salt. Drizzle in the cooled butter and mix together gently with a fork until the texture is sandy and clumpy. Set aside.

  3. In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt.

  4. In a large bowl, whisk together eggs, white sugar and brown sugar until smooth. Add pumpkin, vegetable oil, and vanilla and mix well.

  5. Add the dry ingredients to the wet and stir to combine, being careful not to overmix. Divide batter between the 12 prepared muffin cups.

  6. Sprinkle streusel on top of each muffin and press in gently.

  7. Bake 425°F for 5 minutes, then lower heat to 375°F and continue baking 20-24 minutes. Check for doneness by inserting a toothpick into the center – it should come out clean.

  8. Let cool in the tins for 2 minutes, then finish cooling on a rack.


Final Step

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