1 cup pumpkin puree
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1/2 cup brown sugar (for streusel)
1/4 cup butter, melted (for streusel)
1/2 cup oats (for streusel)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners, or grease them to prevent sticking.
In a large mixing bowl, whisk together the pumpkin puree, granulated sugar, oil, eggs, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.
In a small bowl, mix together the ingredients for the streusel: brown sugar, melted butter, oats, and cinnamon until crumbly.
Divide the batter evenly among the muffin tins, filling each about 2/3 full. Sprinkle a generous amount of streusel on top of each muffin.
Bake the muffins for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Rotate the muffin tray halfway through baking for even browning.
Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before tasting.
