1 cup pure pumpkin puree
1/2 cup granulated sugar
1/4 cup brown sugar
1/2 cup vegetable oil
2 large eggs
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 cup crumb topping (see instructions)
Preheat the Oven: Start by preheating your oven to 350°F (175°C).
Prepare Muffin Tin: Grease a muffin tin or line it with paper liners.
Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, and eggs.
Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, spices, and salt.
Combine Wet and Dry: Gradually fold the dry ingredients into the wet ingredients; mix until just combined.
Prepare the Crumb Topping: Mix flour, brown sugar, butter, and spices to create a crumbly texture.
Fill Muffin Tins: Using a muffin scoop, fill each muffin cup to about 2/3 full and sprinkle the crumb topping on each.
Bake: Place in the oven and bake for 18-20 minutes.
Cool: Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack.
