Pumpkin Streusel Muffins
Description
Perfect for breakfast with a hot cup of coffee or for an on-the-go snack, these fall-inspired pumpkin muffins are topped with a sweet and crunchy streusel topping.
Ingredients
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nonstick cooking spray
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1/2 cup rolled oats
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1/2 cup chopped walnuts
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1/2 cup brown sugar
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2 tablespoons all-purpose flour
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4 tablespoons cold butter, cut into pieces
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4 cups canned pumpkin puree
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1 2/3 cups white sugar
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2/3 cup vegetable oil
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4 large eggs
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2 teaspoons vanilla extract
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3 cups all-purpose flour
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2 teaspoons baking soda
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1 teaspoon salt
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1 teaspoon ground cinnamon
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1/2 teaspoon baking powder
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1/2 teaspoon ground cloves
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1/4 teaspoon ground ginger
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1/4 teaspoon ground allspice
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1/4 teaspoon ground cardamom
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1/2 cup coarsely chopped walnuts
Directions
1
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottoms only of three 12-cup muffin tins with cooking spray.
2
Combine oats, walnuts, brown sugar, and flour in a bowl. Cut in cold butter with a pastry blender or fork until the mixture resembles coarse crumbs. Place streusel topping in the refrigerator until ready to use.
3
Stir pumpkin puree, sugar, oil, eggs, and vanilla extract together in a large bowl. Add flour, baking soda, salt, cinnamon, baking powder, cloves, ginger, allspice, and cardamom; mix until combined. Fold in walnuts. Pour batter into the prepared muffin cups, filling each 1/2 full. Evenly distribute streusel topping on top of each muffin.
4
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.