Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ½ cup vegetable oil or melted butter
- 3 large eggs
- 1 teaspoon vanilla extract
For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- ¼ cup unsalted butter, cold and cubed
- ½ teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, combine the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla. Mix well.
- Add the wet ingredients to the dry ingredients gradually, mixing just until combined. Do not overmix.
- In a small bowl, combine flour, brown sugar, and cinnamon for the crumb topping. Cut in cold butter until it resembles coarse crumbs.
- Scoop batter into prepared muffin cups, filling about ¾ full. Sprinkle crumb topping evenly over each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted comes out clean. Cool slightly before serving.
Notes
- Store muffins in an airtight container at room temperature for up to 2 days.
- Refrigerate for up to a week or freeze individually wrapped muffins for up to 3 months.
- Reheat in the microwave for a warm, fresh muffin.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
