Pumpkin Streusel Muffins: A Cozy Fall Favorite

second bowl, whisk the brown sugar, granulated sugar and eggs until smooth. Whisk in the pumpkin purée, oil, milk and vanilla.
Fold gently. Add the wet mixture to the dry ingredients. Fold with a spatula just until no dry flour remains. A few small lumps are fine; avoid beating the batter smooth.
Fill and top. Divide the batter among the 12 liners, filling each roughly three-quarters full. Scatter the streusel over the tops and press very lightly so it adheres. If your muffin cups are unusually small, bake any extra batter separately rather than filling above the rims.
Bake. Bake