Instructions

• Preheat the oven to 350°F (177°C). Spray a 12-cup muffin pan with nonstick cooking spray or line the pan with paper liners.
• Make the streusel topping: in a medium bowl, combine 1/2 cup (62 g) all-purpose flour, 1/2 cup (100 g) packed brown sugar, and 1/8 teaspoon salt. Add 3 tablespoons (42 g) softened unsalted butter and use a fork (or a pastry cutter) to work the butter into the dry ingredients until the mixture is crumbly. Set the streusel aside.
• In a large bowl, stir or beat together 1/2 cup (100 g) granulated sugar and 1/4 cup (50 g) packed brown sugar with 1 cup (244 g) pumpkin puree and 1/3 cup (79 ml) vegetable oil until smooth and uniform.
• Add 2 large eggs, 1/2 teaspoon salt, and 2 teaspoons pumpkin pie spice to the wet mixture and mix until combined. Stir in 1 teaspoon baking soda.
• Add 1 teaspoon vinegar (or lemon juice) and 1/3 cup (79 ml) milk to the batter, then add 2 cups (248 g) all-purpose flour. Stir or mix just until no large lumps of flour remain; do not overmix.
• Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Evenly sprinkle the reserved streusel topping over each filled muffin.
• Bake at 350°F for 15–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
• Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack (or a plate) to cool slightly before serving.