Jumbo Pumpkin Streusel Muffins
Jumbo Pumpkin Streusel Muffins
Servings 12
Cost 5
Ingredients
- 1 cup canned pumpkin (230 grams)
- 1 cup granulated sugar (200 grams)
- ¼ cup brown sugar (50 grams)
- 6 tablespoons vegetable oil light olive oil and coconut oil or any
- 2 large eggs
- 1 ½ cups all purpose flour plus a tablespoon (200 grams)
- ½ scant teaspoon salt
- ½ scant teaspoon baking powder
- ½ teaspoon baking soda
- 1 to 2 teaspoons cinnamon or use 2 teaspoons pumpkin pie spice and omit other spices
- ½ teaspoon freshly ground nutmeg
- ¼ teaspoon ground cloves
Topping:
- 2 tablespoons salted butter, softened 28 grams
- ¼ cup granulated sugar 50 grams
- ¾ teaspoon cinnamon
- 6 tablespoons all purpose flour 50 grams
Instructions
- Preheat oven to 375 degrees F. Line 6 jumbo muffin cups or 12 regular with paper liners
- Beat the pumpkin, sugars, oil, and eggs together in a mixing bowl.
- Mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves together in a second larger bowl.
- Pour the pumpkin mixture into the flour mixture and stir just until well-mixed. Divide evenly among the muffin tins.
- Make topping. Mix together the butter, sugar and cinnamon. Stir in the flour so that you have a crumbly topping. Sprinkle topping evenly over muffins.
- Place in oven on center rack.
- REDUCE OVEN HEAT TO 350 degree F.
- Bake for 25-28 minutes or until a toothpick inserted in center comes out with moist crumbs. If making smaller muffins, check time earlier.
Notes
If you make jumbo muffins you'll only get 6 and they will take longer to bake.
