Yield: 6 muffins
Preparation: 20 min.
Bake time: 20 min.
150g all-purpose flour (1 1/4 c.)
1 tsp. baking powder
1/4 tsp. salt
1 tsp. pumpkin pie spice
115g unsalted butter, room temperature (1/2 c.)
105g dark brown sugar (1/2 c.)
230g canned pumpkin puree (1 c.)
2 tbsp. milk
4 tbsp flour
2 tbsp butter, cubed
2 tbsp dark brown sugar
Preheat the oven to 375F (190F). Line a muffin tin with 6 muffin liners in the middle of the tin.
In a small bowl, whisk together the flour, baking powder, salt and pumpkin pie spice. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, approximately 4 minutes.
Scrape down the sides of the bowl and slowly add in the egg, pumpkin, and milk. Once fully combined, add in the flour mixture and stir on low speed until the mixture is just combined, being careful to not over-mix. Divide the muffins equally between the 6 liners.
Whisk together the flour and dark brown sugar. Use a pastry blender or two forks to cut the butter into the mixture until the butter is the size of small peas. Divide the streusel equally between the 6 muffins.
Place the muffins into the oven for approximately 20 minutes, until a toothpick entered into the center of the muffins comes out clean. Enjoy!
These muffins are best enjoyed on the day that they are baked. However, they will last at room temperature in an airtight container for 3 days. Enjoy!
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