Light, fluffy, and spicy Pumpkin Streusel Muffins. The delicious bite of the streusel topping makes them wonderful for fall mornings.
– 1/2 cup vegetable oil – 1/2 cup granulated sugar – 1/4 cup brown sugar, packed – 2 large eggs – 2/3 cup canned pumpkin – 1/2 cup buttermilk – 2 tablespoons molasses DRY INGREDIENTS – 2 cups all-purpose flour – 1 teaspoon baking soda – 1/2 teaspoon baking powder – 1/2 tsp cinnamon – 1/4 tsp ginger – 1/4 tsp of allspice – 1/8 tsp cloves – 1/8 tsp nutmeg – 1/2 teaspoon salt FOR THE STREUSEL – 1/4 cup all-purpose flour – 3 tablespoons brown sugar – 2 tbsp rolled oats – 1/2 cup chopped pecans – 2 tablespoons butter at room temperature
Heat the oven to 375F. Add the eggs, pumpkin, buttermilk, and molasses to a big bowl and beat them together with a whisk.
Mix the dry ingredients in another basin. In a third bowl, use your hands to cut the butter into a crumbly streusel topping.
Stir the dry ingredients into the liquid immediately before baking. Fill 12 muffin cups and generously top with streusel.
Bake for 20 minutes until a toothpick inserted in the center comes out clean. Remove them from the pan after a few minutes of cooling.