Pumpkin Muffins with Cinnamon Streusel Topping
Ingredients
- ¾ cup packed brown sugar
- ¾ cup white sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 cup pumpkin purée
- ⅓ cup water
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ⅓ cup packed brown sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon unsalted butter
- ¼ teaspoon ground cinnamon
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Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 18-muffin cup tin.
- For the muffins, beat brown sugar, white sugar, and butter together in a bowl with an electric mixer until smooth and creamy. Add eggs and beat until combined. Beat in pumpkin purée and water.
- Mix flour, baking soda, salt, cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin tin.
- For the streusel, mix brown sugar, flour, butter, and cinnamon together in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
- Bake in the preheated oven until a toothpick inserted in the middle of muffins comes out clean, 20 to 25 minutes.
Source
Original recipe: View Original