1 cup all-purpose flour
1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1/2 cup vegetable oil
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.
Mix Wet Ingredients: In a large bowl, whisk together pumpkin puree, brown sugar, granulated sugar, eggs, and vegetable oil until smooth.
Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.
Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients until just incorporated.
Prepare Crumb Topping: Mix together flour, brown sugar, cinnamon, and melted butter until crumbly.
Fill Muffin Tin: Divide the batter among muffin cups, filling about two-thirds full, and sprinkle with crumb topping.
Bake: Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cool and Serve: Allow to cool in the pan for 5 minutes before transferring to a wire rack.
