Pumpkin Streusel Muffins

Ingredients and Weight:

All-purpose flour (2 cups)
White sugar (1 cup)
Baking powder (2 teaspoons)
Baking soda (1 teaspoon)
Salt (1/2 teaspoon)
Ground cinnamon (1 teaspoon)
Ground nutmeg (1/2 teaspoon)
Canned pumpkin puree (1 cup)
Vegetable oil (1/2 cup)
Eggs (2 large)
Vanilla extract (1 teaspoon)
Streusel topping:
- Brown sugar (1/2 cup)
- All-purpose flour (1/4 cup)
- Ground cinnamon (1/2 teaspoon)
- Butter, melted (1/4 cup)

Preparation Time:

15 minutes

Cooking Time:

20-25 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

Preheat oven to 375°F (190°C). Line a muffin tin with 8 paper liners.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and vanilla extract.
Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin liners.
In a small bowl, combine the brown sugar, flour, cinnamon, and melted butter for the streusel topping. Sprinkle evenly over the muffins.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Nutritional Information:

Dish Characteristics:

User Comments:

"These muffins are the perfect fall treat! They're so moist and flavorful, and the streusel topping is amazing."
"I love how easy these muffins are to make. They're perfect for a quick and delicious breakfast or snack."
"These muffins are a great way to use up leftover pumpkin puree. They're also a festive and fun treat for Thanksgiving."

Special Precautions and Tips:

If you don't have canned pumpkin puree, you can use fresh pumpkin. Simply roast the pumpkin until soft, then scoop out the flesh and puree it in a blender.
You can also add other autumnal spices to the muffins, such as ginger, cloves, or allspice.
For a vegan version of these muffins, you can use plant-based milk, oil, and butter.