Fluffy Pumpkin Muffins with Streusel Topping
Ingredients:
For the Muffins:
1 1/2 cups all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 cup vegetable oil
1 cup canned pumpkin purée (not pumpkin pie filling)
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
For the Streusel Topping:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons unsalted butter, cold and cut into small pieces
1/4 teaspoon ground cinnamon
Pinch of salt
Instructions:
Preheat Oven:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
Prepare the Muffin Batter:
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
In another bowl, whisk together the vegetable oil, pumpkin purée, eggs, milk, and vanilla extract until well combined.
Add the wet ingredients to the dry ingredients and gently fold until just combined. Be careful not to overmix; the batter should be thick but slightly lumpy.
Prepare the Streusel Topping:
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