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250ml Pumpkin Spice Savory Infused Olive Oil Blend – perfect for roasted vegetables, poultry, and fall-inspired dishes
Garden Infuzions

Pumpkin Spice Muffins with a Cinnamon Streusel Topping and Pumpkin Spice Olive Oil Blend

Soft pumpkin spice muffins bake up tender and fragrant with a buttery cinnamon streusel, warm autumn spices, and the cozy depth of Pumpkin Spice Savory Infused Olive Oil Blend.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Desserts
Cuisine: American Classics, Fusion Cuisine
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 3/4 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon fine salt
  • 2 large eggs
  • 1 cup pumpkin purée
  • 1/2 cup milk
  • 1/3 cup Pumpkin Spice Savory Infused Olive Oil Blend
  • 1 teaspoon vanilla extract
  • Cinnamon Streusel Topping
  • 1/3 cup all-purpose flour
  • 1/3 cup light brown sugar packed
  • 1 teaspoon ground cinnamon
  • 3 tablespoons cold unsalted butter cubed
  • Pinch fine salt

Equipment

  • 1 12-cup muffin pan lined or lightly greased
  • 2 Mixing bowls one large, one small
  • 1 whisk for wet ingredients
  • 1 Spatula for folding batter
  • 1 Fork for streusel
  • 1 wire rack for cooling

Method
 

Instructions
  1. 1. Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners or lightly grease the cups.
  2. 2. Make the streusel topping by stirring together the flour, brown sugar, cinnamon, and salt in a small bowl, then cut in the cold butter with a fork until the mixture looks crumbly. Set aside.
  3. 3. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.
  4. 4. In a separate bowl, whisk the eggs, pumpkin purée, milk, Pumpkin Spice Savory Infused Olive Oil Blend, and vanilla until smooth.
  5. 5. Pour the wet mixture into the dry ingredients and fold gently with a spatula just until combined; do not overmix.
  6. 6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. 7. Top each muffin with a generous spoonful of streusel, pressing lightly so it adheres.
  8. 8. Bake for 20 to 22 minutes, or until the tops are domed and a toothpick inserted into the center comes out clean.
  9. 9. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to finish cooling before serving.

Notes

The olive oil blend adds a warm spice layer that complements the pumpkin without making the muffins heavy. For the best texture, measure the flour lightly and keep the butter cold for the streusel. Muffins are best the day they are baked, but they rewarm well the next morning.

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