In a small bowl, mix together the flour, brown sugar, cinnamon, and a pinch of salt.
Add the cold butter pieces and use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
Assemble and Bake:
Divide the muffin batter evenly among the 12 muffin cups, filling each about 2/3 full.
Sprinkle the streusel topping generously over the muffin batter.
Bake:
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few crumbs.
Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Tips:
Pumpkin Purée: Make sure to use pure pumpkin purée, not pumpkin pie filling, which contains added spices and sugar.
Mixing: Don’t overmix the batter to ensure fluffy muffins. It’s okay if there are a few lumps.
Streusel: For an extra touch, you can add chopped nuts like pecans or walnuts to the streusel topping.
These pumpkin muffins are perfect for a cozy fall morning or as a sweet treat any time of the year. Enjoy the delicious combination of spiced pumpkin and crunchy streusel topping!
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