½cupsugarcan increase to up to 1 cup for sweeter muffins
⅓cupmelted butter OR oil
2large eggs
Instructions
Prep: Preheat the oven to 425F. Line a 12 cup muffin pan with muffin liners (spray with nonstick cooking spray if the liners aren’t nonstick).
Make the streusel: Combine flour, brown sugar and cinnamon for the streusel in a small bowl. Cut in the cold butter until crumbs form. Refrigerate until ready to use.
Make the pumpkin muffin batter: Combine all dry ingredients for the muffins in a medium mixing bowl. Whisk together all wet ingredients in a large measuring jug. Pour the wet into the dry ingredients and fold together with a rubber spatula JUST until combined. Do not overmix!
Bake: Evenly divide the batter between the prepared muffin cups. Top with streusel. Reduce the oven temperature to 400F and bake the muffins for 5 minutes. WITHOUT OPENING THE OVEN, reduce the oven temperature to 360F and finish baking the muffins for 15-18 minutes, or until a toothpick inserted comes out clean.
Cool: Cool the muffins in the pan for 5 minutes, the. Remove to a cooking rack to cool completely.