Pumpkin Spice Muffin Recipe

Directions

1. Set your oven to 400°F (204°C) and let it preheat.
2. Prepare a 12-well muffin pan by either spraying 7 of the wells with non-stick spray or lining them with paper liners. Set the pan aside.
3. In a small bowl, combine the flour, cold butter pieces, brown sugar, cinnamon, pumpkin pie spice, and salt.
4. Use a fork to mash the mixture until the butter breaks into small chunks. Then switch to your fingers and pinch the mixture together until it forms mostly small crumbles—larger crumbles are fine. Set this streusel aside for later.
5. In a large bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set this dry mixture aside.
6. In a medium bowl, whisk the brown sugar with the melted butter until smooth. Then add the egg, pumpkin purée, milk, and vanilla extract, and whisk until the mixture is well combined.
7. Pour the wet mixture into the bowl of dry ingredients and fold gently with a spatula just until combined—do not overmix.
8. Divide the batter evenly among the 7 prepared muffin wells. Top each with about 2 to 3 tablespoons of the streusel crumble. Place the pan in the oven and bake for 5 minutes, then reduce the oven temperature to 350°F and continue baking for 10–12 minutes, until the topping is lightly browned and a toothpick inserted into the center of a muffin comes out with just a few moist crumbs.
9. Remove the muffins from the oven and let them cool completely on a wire rack. Store any leftovers in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 1 week. Muffins also freeze well for up to 2 months; to reheat, microwave a frozen muffin for 45–60 seconds.