Pumpkin Streusel Muffins

Directions

• Preheat your oven to 350°F. Line a muffin tin with 12 paper liners.
• Prepare the streusel. In a small bowl, combine flour, brown sugar, cinnamon and salt. Add the cold butter cubes and use a fork or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
• In a large bowl, whisk together the vegetable oil, granulated sugar and brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Stir in the pumpkin puree, buttermilk and vanilla extract until well combined.
• In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves and kosher salt.
• Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix the batter.
• Divide the batter evenly among the muffin liners, filling each almost completely full. Sprinkle the prepared streusel generously over the top of each muffin.
• Bake for 20–25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
• Let the muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.