Ingredients:

  • 1 3/4 cups (220 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) packed light brown sugar
  • 2 tsp (8 g) pumpkin pie spice (or 1 tbsp homemade pumpkin spice)
  • 1 tsp (5 g) baking soda
  • 2 tsp (8 g) baking powder
  • 1/2 tsp (3 g) fine salt
  • 1 cup (240 g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • 1/2 cup (120 ml) neutral oil (canola or vegetable) or melted unsalted butter
  • 1/4 cup (60 ml) milk (dairy or plant milk)
  • 1 tsp (5 ml) pure vanilla extract
  • Optional add-ins: 1/2 cup (75 g) chopped walnuts, pecans, or chocolate chips
  • Cinnamon Streusel: 1/2 cup (60 g) all-purpose flour
  • Cinnamon Streusel: 1/4 cup (50 g) packed brown sugar
  • Cinnamon Streusel: 3 tbsp (42 g) unsalted butter, cold and cubed
  • Cinnamon Streusel: 1 tsp (2 g) ground cinnamon
  • Cinnamon Streusel: Pinch of salt
  • Optional Homemade Pumpkin Pie Spice: 2 tsp ground cinnamon
  • Optional Homemade Pumpkin Pie Spice: 1 tsp ground ginger
  • Optional Homemade Pumpkin Pie Spice: 1/2 tsp ground nutmeg
  • Optional Homemade Pumpkin Pie Spice: 1/4 tsp ground cloves (or allspice)

Instructions:

  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease cups.
  2. Make streusel (optional): Combine flour, brown sugar, cinnamon, and salt in a bowl. Cut in cold butter with a fork or pastry cutter until mixture resembles coarse crumbs. Chill briefly if butter softens.
  3. Mix dry ingredients: In a large bowl, whisk together flour, granulated sugar, brown sugar, pumpkin pie spice, baking soda, baking powder, and salt.
  4. Mix wet ingredients: In a separate bowl, whisk pumpkin puree, eggs, oil (or melted butter), milk, and vanilla until smooth.
  5. Combine: Pour wet mixture into dry ingredients. Fold gently with a spatula until just combined — a few streaks of flour are okay. Do not overmix. Fold in any optional add-ins now.
  6. Portion batter: Divide batter evenly among 12 muffin cups (about 3/4 full). Sprinkle streusel evenly over each muffin.
  7. Bake: Bake at 375°F (190°C) for 18–22 minutes, rotating pan halfway if needed. Muffins are done when tops are springy and a toothpick comes out clean or with a few moist crumbs.
  8. Cool: Let muffins cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely or serve slightly warm.