Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
- combine all streusel ingredients together in a small bowl, stir until crumbly. Add nuts if using. Set aside.¾ cup all-purpose flour, ½ tsp cinnamon, 6 tbsp butter, ¼ cup chopped pecans or walnuts, ½ cup brown sugar
- In a large bowl, whisk together flour, pumpkin pie spice, baking soda, baking powder, salt, and both sugars.2 cups all-purpose flour, 1 tbsp pumpkin pie spice, 1 tsp baking soda, ¾ tsp baking powder, ¾ tsp salt, 1 cup white sugar, ¾ cup brown sugar
- Whisk in the oil, vanilla, eggs, and water (or less water if using pumpkin purée). Stir until just combined — don’t overmix.½ cup oil, 2 tsp vanilla extract, 3 large eggs, 1½ cups warm water
- If using dried pumpkin powder, whisk it into the dry mix before adding the liquid; if using purée, add it with the wet ingredients.½ cup dried pumpkin powder
- Spoon batter evenly into each cup, about ¾ full. Sprinkle generously with the streusel topping, pressing lightly so it adheres.
- Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Let muffins cool in the tin for 5 minutes, then transfer to a wire rack.
Nutrition
Calories: 415kcalCarbohydrates: 63gProtein: 5gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 56mgSodium: 333mgPotassium: 158mgFiber: 1gSugar: 40gVitamin A: 1028IUVitamin C: 1mgCalcium: 58mgIron: 2mg
Notes
- The nutrition information provided here is intended as a rough guide, only. We are not licensed nutritionists.
