The streusel topping is especially good on these muffins. I often double the recipe and save some in the freezer to use later on Blueberry or Banana Muffins.
Streusel Topped Pumpkin Muffins Recipe
1 cup unbleached all purpose flour
1 cup King Arthur whole wheat or oat flour
1 tsp. baking soda
½ tsp. baking powder
½ tsp salt
2 tsp. cinnamon
1 tsp. ginger
½ tsp. nutmeg
¼ tsp. cloves
1 stick butter, room temperature or 1/2 canola oil
1 cup packed light or dark brown sugar
¼ cup sugar
2 eggs, room temperature
1 tsp. vanilla
1 can (15-ounce) pumpkin
1/2 cup golden raisins or dried cranberries, optional
¼ cup flour
2 tablespoons sugar
2 tablespoons brown sugar
½ tsp. cinnamon
3 tablespoons cold unsalted butter, cut into small pieces
1. Make the streusel: Pulse dry ingredients in small cuisinart to combine. Add cold butter and pulse a few times until mixture is combines and resembles wet sand. Transfer to bowl and pinch streusel to form tiny clumps. Refrigerate until ready to use.
2. Preheat oven to 375 degrees. Line a 12 cup muffin tin with papers and spray with nonstick cooking spray.
3. Whisk flour, soda, baking powder, salt, and spices in a small bowl.
4. Cream butter and sugars in large mixing bowl until light and fluffy. Beat in eggs, one at a time, stopping to scrape the sides and bottom of mixing bowl. Beat in vanilla and pumpkin. Add the dry ingredients, mixing gently by hand with wooden spoon, until evenly moistened. Stir in raisins.
5. Use large ice cream scoop to divide batter evenly among cups. Sprinkle with streusel topping. Bake 20-24 minutes or until toothpick inserted in center comes out clean. Cool in pan for 5 minutes and then finishing cooling on rack.