Jumbo Pumpkin Spice Streusel Muffins

By Venzie

Ingredients

• For the muffin batter:
• 3 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 1/2 teaspoons kosher salt
• 2 1/2 teaspoons cinnamon
• 1/2 teaspoon nutmeg
• 1 teaspoon ground ginger
• 1/2 teaspoon cloves
• 2/3 cup vegetable oil
• 2 cups sugar
• 4 eggs
• 1 1/2 teaspoons vanilla
• 1-15 ounce can pure packed pumpkin
• 2/3 cup water
• For the streusel topping:
• 1/2 cup brown sugar, packed
• 1/2 cup flour
• 2 teaspoons cinnamon
• 4 tablespoons melted butter
• pinch of kosher salt

Details

Adapted from rachaelray.com

Preparation

Step 1

Makes 12 jumbo muffins or 20-24 regular-sized muffins
Preheat oven to 350 degrees F and place muffin liners in muffin tins.

Make the muffin batter: Whisk together in a large bowl the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves and set aside.

In the bowl of an electric mixer combine the oil, sugar, eggs, vanilla, and pumpkin. Mix until not quite combined. Finish mixing with a rubber spatula. Add water and blend until combined. Add the dry ingredients to the wet ingredients and again mix with the electric mixer until not quite combined. Finish mixing with a rubber spatula. There should be lumps but no streaks of flour. Fill each muffin cup 2/3 with the batter.

Make the streusel: In a small bowl combine the brown sugar, flour, cinnamon, butter, and salt. Stir until mixture is combined – there should be some small lumps. Top each batter-filled muffin cup with a spoonful of streusel, spreading so the tops are evenly coated and press down slightly. Bake 25-32 minutes for jumbo muffins (mine took exactly 30 minutes), or 18-24 minutes for regular size muffins, or until a toothpick inserted in the center comes out mostly clean, maybe with a crumb or two.