1 cup pumpkin puree (or mashed sweet potato)
1 ½ cups all-purpose flour (or whole wheat flour, gluten-free flour blend)
¾ cup sugar (or brown sugar, coconut sugar)
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon (or pumpkin pie spice)
½ teaspoon salt
½ cup vegetable oil (or applesauce, melted coconut oil)
2 large eggs (or flax eggs for vegan option)
¼ cup milk (or non-dairy milk)
½ cup brown sugar (for crumb topping)
⅓ cup butter (for crumb topping, or vegan butter)
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray with cooking spray.
In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate large bowl, whisk together the pumpkin puree, vegetable oil, eggs, and milk until smooth.
Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing!
In a small bowl, combine brown sugar, flour, and softened butter for the crumb topping. Mix until crumbly.
Divide the muffin batter evenly among the prepared muffin cups, filling each about two-thirds full. Sprinkle the crumb topping over each muffin.
Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
Let the muffins cool in the pan for about 10 minutes before transferring to a cooling rack.
