Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • ½ tsp (3g) salt
  • 1 tbsp (6g) ground cinnamon
  • ½ tsp (1g) ground nutmeg
  • ¼ tsp (1g) ground cloves
  • 1 cup (245g) pumpkin puree
  • ¾ cup (150g) brown sugar, packed
  • ¼ cup (50g) granulated white sugar
  • ½ cup (113g) unsalted butter, melted
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • ⅓ cup (40g) all-purpose flour
  • ⅓ cup (65g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 3 tbsp (42g) cold unsalted butter, cubed

Instructions:

  1. Preheat your oven to 425°F (218°C) and line a 12-cup standard muffin tin with paper liners.
  2. Prepare the streusel by rubbing cold cubed butter into the flour, brown sugar, and cinnamon using fingertips until the mixture resembles coarse wet sand.
  3. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until combined.
  4. In a separate bowl, whisk together pumpkin puree, brown sugar, white sugar, melted butter, eggs, and vanilla extract.
  5. Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until no streaks of flour remain.
  6. Divide the batter evenly among the 12 liners and top each with a pinch of streusel.
  7. Bake at 425°F (218°C) for 5 minutes, then lower the oven temperature to 350°F (175°C) without opening the door and bake for an additional 15 minutes.
  8. Remove from oven when tops are mahogany-colored and a toothpick inserted into the center comes out clean.