Description
These Pumpkin Spice Muffins are moist, flavorful, and perfect for autumn or any time you crave a warm, spiced treat. Made with pumpkin puree and a blend of cinnamon and pumpkin pie spice, these muffins are topped with a buttery cinnamon streusel and a dusting of powdered sugar for an extra touch of sweetness.
Ingredients
Muffin Batter
- 1 cup canola oil
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 3 large eggs
- 2 cups solid pack pumpkin puree
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
Streusel Topping
- 3 tablespoons cold butter
- 1/2 cup granulated sugar
- 1/2 cup all-purpose flour
Garnish
- 1/4 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit to prepare for baking the muffins.
- Mix Wet Ingredients: In a large bowl, blend together canola oil, granulated sugar, eggs, vanilla extract, and pumpkin puree until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice to create the dry mixture.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients and stir gently until just combined, being careful not to overmix to keep the muffins tender.
- Prepare Muffin Pan: Spray muffin pans with cooking spray to ensure easy removal, then spoon the batter evenly into the pans to fill 18 muffin cups.
- Make Streusel Topping: In a small bowl, cut the cold butter into the granulated sugar and flour using a knife or fork until the mixture resembles crumbly small pieces.
- Add Streusel Topping: Evenly sprinkle the streusel mixture over each unbaked muffin to add a sweet, crunchy topping.
- Bake: Place the muffins in the preheated oven and bake for 18-22 minutes, or until they rise and a toothpick inserted in the center comes out clean.
- Cool Muffins: Let the muffins cool in the pan for 10 minutes to set, then transfer them to a wire rack to cool completely.
- Garnish: Once cooled, sift powdered sugar over the tops of the muffins using a sifting spoon to add a delicate sweet finish.
Notes
- Ensure not to overmix the batter to avoid dense muffins.
- Using cold butter in the streusel helps create a crumbly topping texture.
- If you don’t have pumpkin pie spice, substitute with a mix of ground cinnamon, nutmeg, ginger, and cloves.
- These muffins freeze well for up to 3 months; thaw at room temperature before serving.
- For a dairy-free version, use a dairy-free butter substitute for the streusel topping.
