Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 1 tbsp (8g) baking powder
  • 1 tsp (2g) baking soda
  • 1 tbsp (6g) ground cinnamon
  • 1/2 tsp (1g) ground nutmeg
  • 1/2 tsp (1g) ground cloves
  • 1/2 tsp (3g) salt
  • 1 cup (245g) canned pumpkin puree
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (65g) all-purpose flour
  • 1/2 cup (100g) brown sugar, packed
  • 1 tsp (2g) ground cinnamon
  • 4 tbsp (55g) unsalted butter, cold and cubed
  • 1/2 cup (60g) powdered sugar
  • 1 tbsp (15ml) milk or heavy cream
  • 1/4 tsp (1ml) vanilla extract

Instructions:

  1. Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with liners.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate medium bowl, whisk together pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour wet ingredients into dry ingredients and fold gently with a rubber spatula until just combined; do not overmix.
  5. Fill each muffin cup about 3/4 full.
  6. Prepare the streusel by rubbing cold cubed butter into flour, brown sugar, and cinnamon using fingers until the mixture resembles coarse sand.
  7. Sprinkle a generous tablespoon of streusel over each muffin.
  8. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
  9. Cool on a wire rack before applying optional glaze made from powdered sugar, milk, and vanilla.