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JUMBO PUMPKIN STREUSEL MUFFINS
Ingredients
1 cup canned pumpkin (230 grams)1 cup granulated sugar (200 grams)
¼ cup brown sugar (50 grams)
6 tablespoons vegetable oil light olive oil and coconut oil or any
2 large eggs
1 ½ cups all purpose flour plus a tablespoon (200 grams)
½ scant teaspoon salt
½ scant teaspoon baking powder
½ teaspoon baking soda
1 to 2 teaspoons cinnamon or use 2 teaspoons pumpkin pie spice and omit other spices
½ teaspoon freshly ground nutmeg
¼ teaspoon ground cloves
Topping:
2 tablespoons salted butter, softened 28 grams
¼ cup granulated sugar 50 grams
¾ teaspoon cinnamon
6 tablespoons all purpose flour 50 grams
Instructions
Preheat oven to 375 degrees F. Line 6 jumbo muffin cups or 12 regular with paper linersBeat the pumpkin, sugars, oil, and eggs together in a mixing bowl.
Mix the flour, salt, baking powder, baking soda, cinnamon, nutmeg and cloves together in a second larger bowl.
Pour the pumpkin mixture into the flour mixture and stir just until well-mixed. Divide evenly among the muffin tins.
Make topping. Mix together the butter, sugar and cinnamon. Stir in the flour so that you have a crumbly topping. Sprinkle topping evenly over muffins.
Place in oven on center rack.
REDUCE OVEN HEAT TO 350 degree F.
Bake for 25-28 minutes or until a toothpick inserted in center comes out with moist crumbs. If making smaller muffins, check time earlier.
Notes
If you make jumbo muffins you'll only get 6 and they will take longer to bake.