Fluffy and flavorful pumpkin muffins are made with warm pumpkin pie spices and yummy pumpkin purée. They feature a delicious streusel topping that’s bursting with brown sugar and tastes like toffee and molasses. Serve them for breakfast — or as a fun afternoon snack!
Preheat oven to 450 degrees Fahrenheit. Line a muffin tin with 12 paper baking cups. Lightly grease paper liners with nonstick cooking spray.
In a large mixing bowl, use a hand mixer to cream together pumpkin puree, butter, and sugar, about 1 minute.
Beat in eggs until combined. Add in the baking powder, pumpkin pie spice, salt, and vanilla. Mix briefly.
Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour and mix until just combined.
Divide the batter up equally amongst the 12 muffins, filling almost to the top of the muffin tin.
For the streusel topping, whisk together flour, sugar, brown sugar, and pumpkin pie spice. Pour melted butter into the mixture. Use a fork to toss this all together until crumbles form. Evenly sprinkle the streusel topping over the muffins.
Bake in the preheated 450 degree oven for 5 minutes. Reduce oven temperature to 350 degrees Fahrenheit and continue baking until a toothpick inserted into the center comes out clean, an additional 14-16 minutes.
Let muffins cool for 5 minutes in the pan before removing from the pan and transferring to a wire rack to cool completely.
Video
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Notes
Be sure to use pumpkin puree and NOT pumpkin pie filling.