Ingredients:

  • 1/2 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1 tbsp ground cinnamon
  • 4 tbsp cold unsalted butter, cubed
  • 1 cup pumpkin puree
  • 1/2 cup sour cream
  • 1/2 cup neutral oil
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves

Instructions:

  1. Preheat oven to 425°F (218°C). In a medium bowl, combine 1/2 cup flour, brown sugar, and 1 tbsp cinnamon. Rub cold butter into the mixture with fingers or a pastry cutter until pea-sized clumps form. Set aside.
  2. In a large bowl, whisk together pumpkin puree, sour cream, oil, and granulated sugar until smooth. Whisk in eggs and vanilla extract until the batter is glossy.
  3. Sift 2 cups flour, baking soda, baking powder, salt, 2 tsp cinnamon, nutmeg, and cloves into the wet ingredients. Gently fold with a spatula until just combined; do not overmix.
  4. Divide batter evenly among 12 lined muffin cups. Heap cinnamon streusel over each muffin and press lightly.
  5. Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce heat to 350°F (175°C) and bake for another 13-15 minutes until a toothpick comes out clean.