Best Ever Pumpkin Spice Muffins

Preheat oven to 375ºF. Lightly spray 16 muffin cups. (This recipe uses 2 muffin tins.)

In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon, nutmeg, allspice, and kosher salt. Set aside.

In a medium bowl, whisk pumpkin puree, oil, eggs, and non-dairy milk. Pour wet ingredients into the large bowl of dry ingredients. Mix just until flour is all wet. Do not try to beat out the lumps.

Scoop batter using an old-fashioned ice cream scoop or a ¼ cup measuring scoop and place one scoop into each muffin cup.

In a small bowl, mix the streusel. Combine margarine, brown sugar, cinnamon, flour, and pumpkin seeds by hand until a crumble is formed. Evenly top each muffin with crumbs, approximately 1 ½ teaspoons per muffin.

Bake muffins at 375ºF for 18–20 minutes. Remove from oven and let cool 5 minutes in the pan before transferring to a cooling rack.

Muffins keep on the counter for a few days or in the fridge for a week. They can also be frozen to be served at a later time.