Pumpkin Streusel Muffins

Ingredients:

For the Topping:

• 1/2 cup all purpose flour
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 3 tablespoons unsalted butter, melted

For the Muffins:

• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon pumpkin pie spice
• 1/8 teaspoon allspice
• 1/2 cup vegetable oil
• 1/4 cup whole milk
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup dark brown sugar
• 1/2 cup granulated sugar
• 1 1/4 cups pumpkin puree (1 15 ounce can)

Directions:

For the Topping:

1. Add flour, sugars and cinnamon together into a small mixing bowl. Whisk together.
2. Mix in the melted butter until fully combined. Set aside.

For the Muffins:

1. Preheat oven to 425 F. Prepare your muffin tin by adding paper liners and set aside.
2. In a large bowl, combine flour, salt, baking soda, baking powder and spices. Whisk together and set aside.
3. In a medium bowl, add oil, milk, eggs, vanilla, sugar and brown sugar. Whisk together. Add in the pumpkin puree and whisk until smooth.
4. Pour the wet mixture into the dry and whisk until just combined.
5. Transfer the batter into a lined muffin tin, filling the wells 3/4 the way full.
6. Sprinkle about 2-2 1/2 tablespoons of the streusel on top of each muffin.
7. Bake for 5 minutes then reduce temperature to 350 F.  Bake muffins for an addition 20 minutes, or until a butter knife inserted into the center comes out clean.
8. Serve warm or enjoy at room temperature.

*Store in an airtight container at room temperature for up to 2 days.

*You can use light brown sugar, if desired, for a less rich flavor.

*This is the same pumpkin muffin recipe as the old one, just adding streusel.

Makes 12 muffins