Ingredients:

  • 1 ½ cups (192g) all-purpose flour (plus more for dusting if needed)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¾ cup (150g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • ½ cup (120ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • 1 cup (240ml) pumpkin puree (not pumpkin pie filling)
  • ½ cup (64g) all-purpose flour (for streusel)
  • ¼ cup (50g) packed light brown sugar (for streusel)
  • ¼ teaspoon ground cinnamon (for streusel)
  • ¼ cup (57g) cold unsalted butter, cut into small cubes (for streusel)

Instructions:

  1. Preheat oven to 375°F (190°C, Gas Mark 5). Line a 12-cup muffin tin with paper liners or grease well.
  2. Combine flour, brown sugar, and cinnamon in a bowl. Cut in cold butter using a pastry blender or your fingers until mixture resembles coarse crumbs. Chill until ready to use.
  3. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  4. In a separate bowl, whisk together granulated sugar, brown sugar, oil, and vanilla. Add eggs and whisk until combined. Stir in pumpkin puree.
  5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  6. Fill muffin cups about ¾ full with batter. Sprinkle streusel topping evenly over each muffin (if using).
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.