Easy Pumpkin Streusel Muffins, Pumpkin Muffins I Baker Bettie

bakerbettie.com

Lori Wesley Connor

subheading: FOR THE OAT STREUSEL TOPPING:

100 grams (½ cup) brown sugar, light or dark

100 grams (½ cup) granulated sugar

75 grams (½ cup 2 tablespoons) all-purpose flour

1 ½ teaspoons cinnamon

pinch of salt

50 grams (½ cup) rolled or quick oats

56 grams (4 tablespoons, ½ stick) unsalted butter, melted

subheading: FOR THE PUMPKIN MUFFINS:

240 grams (2 cups) all-purpose flour

200 grams (1 cup) granulated sugar

10 grams (1 tablespoon) baking powder

½ teaspoon kosher salt

2 teaspoons pumpkin pie spice (store bought or homemade pumpkin pie spice mix)

113 grams (½ cup, 120 milliliters) neutral oil (vegetable, canola, safflower, grapeseed)

2 large eggs, room temperature

2 teaspoons vanilla extract

85 grams (6 tablespoons, 90 milliliters) milk (skim, 1%, 2%, whole, or dairy-free), room temperature

480 grams (2 cups) pumpkin puree

Directions at bakerbettie.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer