1 ½ cups all-purpose flour
1 cup pumpkin puree
¾ cup granulated sugar
½ cup vegetable oil
2 large eggs
1 tsp baking powder
½ tsp salt
1 tsp cinnamon
½ cup crumb topping (brown sugar, flour, butter)
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease with cooking spray.
In a small bowl, mix together ½ cup of brown sugar, ½ cup of flour, and ⅓ cup of softened butter until crumbly. Set aside.
In a large mixing bowl, whisk together the flour, baking powder, salt, cinnamon, and any additional spices you desire.
In a medium bowl, combine the pumpkin puree, oil, and sugar. Mix in the eggs until fully incorporated.
Gradually add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix.
Spoon the batter into each muffin cup, filling them about ¾ full. Sprinkle the crumb topping generously over the batter.
Place in the preheated oven and bake for 18-22 minutes or until the muffins are lightly golden and a toothpick comes out clean.
Allow to cool in the pan for 5 minutes, then transfer muffins to a wire rack to cool completely.
