Ingredients:

  • 1/2 cup (60g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (56g) unsalted butter, cold and cubed
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (6g) pumpkin pie spice
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (110g) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat oven to 425°F (218°C). Grease two muffin pans or line them with paper liners.
  2. In a medium bowl, whisk together 60g flour, 100g brown sugar, and 2g cinnamon. Use a fork or pastry cutter to work 56g cold, cubed butter into the mixture until pea-sized clumps form. Set aside in the fridge.
  3. In a large bowl, whisk together pumpkin puree, granulated sugar, oil, eggs, and vanilla until smooth. Stir in 220g flour, baking soda, salt, and pumpkin pie spice until just combined.
  4. Divide batter evenly among 15 muffin cups and mound the chilled streusel on top, pressing lightly.
  5. Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce heat to 350°F (175°C) and bake for another 17-20 minutes until a toothpick comes out clean.
  6. Cool in the pan for 5 minutes before transferring to a wire rack.