Ingredients:

  • 1.75 cups (210g) all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp fine sea salt
  • 2 tsp ground cinnamon
  • 1 tsp pumpkin pie spice
  • 1 cup (225g) 100% pure pumpkin puree
  • 0.5 cup (100g) granulated white sugar
  • 0.5 cup (100g) packed light brown sugar
  • 0.5 cup (120ml) neutral vegetable oil
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 0.25 cup all-purpose flour (for streusel)
  • 0.25 cup brown sugar (for streusel)
  • 0.5 tsp cinnamon (for streusel)
  • 2 tbsp cold salted butter, cubed
  • 0.25 cup chopped pecans

Instructions:

  1. Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease thoroughly.
  2. In a medium bowl, whisk together the 1.75 cups flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice until well combined.
  3. In a large bowl, whisk the pumpkin puree, granulated sugar, light brown sugar, neutral oil, eggs, and vanilla extract until the emulsion is completely smooth.
  4. Prepare the streusel by cutting the cold butter into the 0.25 cup flour, 0.25 cup brown sugar, cinnamon, and chopped pecans until crumbly.
  5. Gently fold the dry ingredients into the wet ingredients using a silicone spatula. Mix just until no flour streaks remain, being careful not to over-mix.
  6. Divide the batter evenly among the 12 muffin cups. Sprinkle the prepared streusel topping generously over each muffin.
  7. Bake at 375°F for 20 minutes. At the 15 minute mark, the kitchen should smell intensely of toasted pecans.
  8. Insert a toothpick into the center of a muffin. It should come out clean with no wet batter attached.
  9. Let them sit in the tin for 5 minutes before moving them to a wire rack. They should feel light and springy when pressed gently.