Ingredients:

  • 1/2 cup All-Purpose Flour (for streusel)
  • 1/4 cup Light Brown Sugar, packed (for streusel)
  • 1/2 tsp Ground Cinnamon (for streusel)
  • 2 Tbsp Unsalted Butter, cold and diced (for streusel)
  • 2 cups All-Purpose Flour (for batter)
  • 1/2 cup Granulated Sugar
  • 1/4 cup Light Brown Sugar, packed (for batter)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda (Bicarbonate of Soda)
  • 1/2 tsp Fine Sea Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves or Allspice
  • 1 cup Pumpkin Purée (100% pure, NOT pie filling)
  • 2 Large Eggs, room temperature
  • 1/2 cup Vegetable Oil (or neutral oil)
  • 1/4 cup Whole Milk or Buttermilk, room temperature
  • 1 tsp Vanilla Extract

Instructions:

  1. Preheat oven to 220°C (425°F). Line a 12-cup muffin tin with paper cases.
  2. Make the Streusel: In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter using your fingertips until the mixture resembles coarse sand or small peas. Set this topping mixture aside in the refrigerator.
  3. Combine Dry Ingredients: Whisk together all ingredients listed under 'The Dry Ingredients' (flour, sugars, spices, leaveners, and salt) thoroughly in a large bowl. Ensure ingredients are well mixed.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk together the pumpkin purée, eggs, oil, milk, and vanilla until smooth and fully emulsified.
  5. The Critical Combination: Pour the wet ingredients into the center of the dry ingredients bowl. Using a rubber spatula, gently fold the ingredients together just until the flour streaks disappear. Stop mixing immediately; a lumpy batter is correct.
  6. Scoop the Batter: Using an ice cream scoop, divide the batter evenly among the 12 prepared muffin cups, filling them quite full (about 3/4 full).
  7. Top: Retrieve the chilled streusel and sprinkle a generous amount over the top of each muffin cup.
  8. The Baker’s Trick: Place the tray into the preheated 220°C (425°F) oven for exactly 5 minutes. This high heat creates a rapid blast of steam, helping the muffin tops to dome perfectly.
  9. Reduce Heat & Finish: After 5 minutes, reduce the oven temperature to 175°C (350°F) without opening the door. Bake for a further 17 to 19 minutes, or until a skewer inserted comes out clean or with a few moist crumbs attached.
  10. Cooling: Let the muffins cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely before serving.