PREP:
15 minutes
COOK:
20 minutes
YIELD:
2 dozen
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 tablespoon plus 1 teaspoon pumpkin pie spice
- 1/2 teaspoon kosher salt
- 1 (15 oz) can pure pumpkin puree
- 2 cups sugar
- 4 eggs
- 1 cup canola oil
- 1/3 cup fresh orange juice
- Streusel Topping:
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1/3 cup packed brown sugar
- 1 teaspoon cinnamon
- Pinch of salt
- 8 tablespoons (1 stick) unsalted butter
Directions
- Preheat the oven to 375°F and, using non-stick cooking spray, grease two muffin pans. Set aside. In a large mixing bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice and salt. In a stand mixer with the paddle attachment, mix together the pumpkin puree, sugar, eggs, canola oil and orange juice until well combined. Gradually add the dry flour mixture to the pumpkin and mix until just combined. Divide the batter evenly among muffin cups.
- To make the streusel topping, stir together the flour, sugar, brown sugar, cinnamon and salt. Stir in the melted butter. Top the pumpkin spice muffin batter with the streusel and bake for about 20 minutes.
