Pumpkin Spice Muffins

Pumpkin Spice Muffins

Makes up to 15 muffins.

Ingredients

Streusel Topping

– 1/2 c. all-purpose flour
– 1/4 c. granulated sugar
– 1/4 c. dark brown sugar
– 1 tsp. pumpkin pie spice
– Pinch kosher salt
– 4 tbsp. butter, melted

Muffins

– 1 1/2 c. all-purpose flour
– 3/4 c. granulated sugar
– 1 tsp. baking powder
– 1/2 tsp. baking soda
– 1/2 tsp. kosher salt
– 1 tsp. cinnamon
– 2 tsp. pumpkin pie spice
– 1 c. canned pumpkin
– 2 large eggs
– 6 tbsp. butter, melted and cooled
– 1/4 c. sour cream
– 1 tbsp. pure vanilla extract

Process

– Preheat oven to 350° and line muffin tin with liners.
– Make crumb topping: In a medium bowl, combine flour, sugars, pumpkin pie spice, and salt. Stir in melted butter until crumbs form.
– In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Add pumpkin, eggs, butter, sour cream, and vanilla, and mix until combined.
– Divide batter into muffin liners. Top each with crumb topping.
– Bake until muffins are golden brown and a toothpick comes out clean, about 25 minutes. Let muffins cool in pan, then serve.

Notes

– Greek yogurt can replace sour cream.
– If you do not prefer the pumpskin spice flavor, you can replace with an equal amount (or a blend) of cinnamon, nutmeg, and allspice.