2tablespoonslight brown sugar(dark brown sugar may be substituted)
2tablespoonsall-purpose flour
1 1/2teaspoonsground cinnamon
1/8teaspoonkosher salt
2tablespoonsunsalted butter,cold and cut into small pieces
For The Muffins:
4 1/4ouncesall-purpose flour(120g, approximately 1 cup)
3ounceswhole wheat flour(86g, approximately 3/4 cup)
2teaspoonsbaking powder
1 1/2teaspoonsground cinnamon
1/2teaspoonground allspice
1/4teaspoonground nutmeg
1/4teaspoonground ginger
1/4teaspoonkosher salt
3ouncesunsalted butter,room temperature
3/4cuppacked light brown sugar(166g)
1teaspoonpure vanilla extract
2large eggs
1 1/3cupspumpkin purée(314g)
Instructions
Place an oven rack on the middle shelf, and preheat the oven to 350 degrees F. Line a 12-cup muffin pan, and very lightly spray the liners with baking spray.
Prepare the streusel topping: in a medium-sized bowl, mix together the oats, brown sugar, flour, cinnamon and salt until evenly combined. Add the butter and, using a fork or clean fingers, press the ingredients together until the butter is incorporated.
Prepare the muffin batter: In a separate medium-sized bowl, whisk together the flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt until evenly combined.
In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and electric hand mixer, cream the butter, sugar and vanilla together on high speed until light and fluffy, 2-3 minutes.
On medium speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next.
Using a spatula, stir in the pumpkin purée, followed swiftly by the dry ingredients. The batter may briefly look curdled after adding the pumpkin, but the dry ingredients will bring the batter back together. Don’t over-mix; less mixing equals lighter muffins.
Spoon the batter into the prepared muffin cups so they are almost entirely full. You may need to press the batter down slightly, but it should all or mostly fit. Add the streusel topping, approximately 1 tablespoon per muffin. Gently press down the streusel so it adheres to the tops.
Bake for 18-22 minutes, or until a toothpick comes out clean from the center of one of the muffins.
Cool for 5 minutes in the pan, then gently transfer to a wire rack to finish cooling (I use a butter knife to help lift them from the sides).
Muffins will keep in an airtight container for 4-5 days at room temperature, or in the freezer for up to 3 months. Defrost in the microwave for a few minutes to thaw.
Notes
Sorry about the leftover pumpkin puree if you’re using a standard sized can. My biggest pet peeve is a muffin recipe that yields more than will fit in one pan, and I picked the less annoying option. This pumpkin smoothie from Sally’s Baking Addiction is a great way to use up the leftovers!