½tspcoarse Kosher salt(if using table salt, use half the amount)
1cupcanned pumpkin puree(not pumpkin pie filling)
½cupdark brown sugar,lightly packed
2cupsall-purpose flour,spooned and leveled
¼tspcoarse Kosher salt(if using table salt, use half the amount)
Preheat the oven to 375 F, and line a standard-sized muffin pan with 12 paper liners. Lightly spray the liners with non-stick baking spray, to easily release the muffins.
In a bowl, combine all the streusel ingredients with a fork until moistened and crumbly.
Start with 1 cup of flour, and add an additional 1/4 cup if the crumbs seem too moist. Set aside.
In a large bowl, whisk together the pumpkin, sugars, melted butter, milk, eggs and vanilla.
Separately, whisk together the flour, corn starch, baking soda, salt and spices.
Add the dry ingredients to the wet and mix together with a spoon, just until all the dry ingredients are incorporated.
Divide the batter between the muffin cups; they will be fairly full.
Generously sprinkle the streusel crumbs over the batter and lightly press the crumbs into the batter. (If you have extra crumbs, pour them into a baking dish to bake separately. You can use the crumbs for another baking project, or sprinkle them onto the muffins after they've baked, to fill in any gaps from the muffins puffing up and spreading out.)
Bake the muffins on the center oven rack for about 24-25 minutes, until a cake tester or toothpick comes out clean.
Cool the muffins in the pan for 2 minutes, then carefully remove and set on wire rack. Cool for 10-15 minutes, and serve warm.
These muffins are fantastic leftover, and stay moist, soft and fresh tasting for days. Because they are so good leftover, I often bake them the night before, let them cool completely, and then store them in tupperware for breakfast the next morning.
Keyword Breakfast, High Altitude, Muffins, Pumpkin, Pumpkin Spice