- Muffins:
- 1 cup cake flour
- 1 cup bread flour or all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- 2 cups sugar
- 3 eggs
- 1/2 cup vegetable oil
- 1 (15 ounce) can pumpkin puree
- 1 cup golden raisins
- Streusel:
- 2 tablespoons all-purpose flour
- 2 tablespoons granulated sugar
- 2 tablespoons packed dark-brown sugar
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1 tablespoon cold unsalted butter
- Preheat oven to 375 degrees F. Line a muffin pan with paper liners. Set aside.
- Sift together cake flour, bread flour (or all-purpose flour), baking soda, cinnamon, and nutmeg into a large bowl. Set aside.
- Beat together sugar and eggs until pale yellow in the bowl of an electric mixer fitted with the paddle attachment. Blend in oil and pumpkin puree until mixture is smooth.
- Blend half of flour mixture into egg mixture until just combined. Scrape sides of bowl, then stir in raisins. Add remaining flour mixture to batter, mixing just until combined.
- Scoop batter into prepared muffin pan, filling about 3/4 full.
- For streusel: Combine all ingredients in a medium bowl. Mash butter with a fork until mixture resembles coarse crumbs. Sprinkle about 1 teaspoon streusel on each muffin.
- Bake 18 minutes, then lower oven temperature to 325 degrees F and bake 5 minutes more, or until golden brown.