Pumpkin Spice Streusel Muffins

Maybe the cool weather is getting to me. Maybe I like pumpkin spice more than I thought. Whichever is the case, here’s a recipe I had to share. These muffins turned out so delicious I couldn’t keep them to myself.

Pumpkin Spice Muffins (24 muffins)

Ingredients

Dry:

• 3 ½ cups all-purpose flour
• 2 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 2 tsp cinnamon
• 2 tsp nutmeg
• 1/2 tsp ground ginger
• 1/2 tsp ground cloves

Wet:

• 2 cups canned pumpkin purée (NOT pumpkin pie filling)
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 1 cup sour cream
• 1 cup melted butter
• 4 large eggs
• 2 tsp vanilla extract

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Streusel Topping

• 1 cup all-purpose flour
• ¾ cup granulated sugar (or half brown sugar, half white for deeper flavor)
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup cold unsalted butter, cubed

Instructions

1. Preheat oven to 350°F (175°C). Line 24 muffin cups with paper liners (or grease).
2. Make the streusel:
   In a bowl, whisk flour, sugar, and spices. Cut in butter with a pastry cutter or your fingers until mixture looks like coarse crumbs. Chill while you prepare the batter.
3. Mix dry ingredients:
   In a large bowl, whisk flour, baking soda, baking powder, salt, and spices.
4. Mix wet ingredients:
   In another large bowl, whisk together pumpkin, both sugars, sour cream, oil, eggs, and vanilla until smooth.
5. Combine:
   Add dry ingredients to wet and stir just until combined (don’t overmix).
6. Fill muffin tins:
   Divide batter evenly among 24 cups (about ⅔ full).
7. Top:
   Sprinkle each muffin generously with streusel.
8. Bake:
   Bake 20–24 minutes, until a toothpick inserted in the center comes out clean.
9. Cool slightly before serving.

These muffins are great the next day as well.