Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup canned pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
For the crumble topping
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- ¼ cup unsalted butter, cold and cubed
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
- In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Mix well.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Prepare crumble topping: In a small bowl, mix flour, granulated sugar, brown sugar, and cinnamon. Add cold butter and cut in until coarse crumbs form.
- Divide batter evenly among muffin cups, filling about ⅔ full. Sprinkle crumble topping generously over each muffin.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Allow muffins to cool slightly before removing from the tin. Serve warm or at room temperature.
Notes
- Use high-quality canned pumpkin for the best flavor.
- Do not overmix the batter to keep muffins light and fluffy.
- Adjust spices to your taste; adding a pinch of cloves can enhance the fall flavors.
- For a healthier version, substitute whole wheat flour or reduce sugar slightly.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast, Snack
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 250 Kcal
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
