Pumpkin Muffins in 30 Minutes

Instructions:

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease thoroughly with butter.
2. In a large bowl, whisk together the 210g all-purpose flour, baking soda, salt, cinnamon, nutmeg, and cloves until no clumps remain.
3. In a separate bowl, whisk melted butter and brown sugar until smooth. Stir in the pumpkin puree, egg, and vanilla extract until the mixture is velvety and uniform.
4. Pour the wet ingredients into the dry. Use a rubber spatula to gently fold the mixture together, stopping the moment no streaks of flour remain to ensure a tender crumb.
5. Divide the batter evenly among the 12 muffin cups, filling them about ¾ full.
6. If using streusel, pinch the cold butter into the flour, sugar, and cinnamon mixture until it looks like coarse sand, then sprinkle a generous pinch atop each muffin.
7. Bake for 18–22 minutes. A toothpick inserted into the center should come out clean or with a few moist crumbs.
8. Let muffins rest in the pan for 5 minutes before transferring to a wire rack.