Pumpkin Crumb Cake Muffins

My mom and I made these together one day, and they were absolutely amazing. They are super pumpkin-y and absolutely perfect for a cool day in Autumn.

There's nothing more that I love than pumpkin flavored things (we had some pumpkin flavored cupcakes at our wedding), so this is definitely one that will be made over and over again.

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Ingredients:

For the muffins:

- 2 cups flour*

- 1 teaspoon baking soda

- 2 teaspoons cinnamon

- 1 teaspoon pumpkin pie spice

- 1/2 teaspoon salt

- 1/2 cup vegetable oil

- 1/2 cup sugar

- 1/2 cup packed brown sugar

- 1 1/2 cups canned pumpkin puree

- 2 room temperature eggs*

- 1/4 cup room temperature milk*

For the crumb topping:

- 3/4 cup flour*

- 1/4 cup sugar

- 1/4 cup packed brown sugar

- 1 teaspoon pumpkin pie spice

- 6 tablespoons melted unsalted butter*

*For any substitutions you may need, click here!

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Recipe:

- Preheat oven to 400F and add cupcake liners to a muffin pan.

- Mix together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.

- In a separate bowl, mix the oil, sugar, brown sugar, pumpkin puree, eggs, and milk together.

- Pour the wet bowl into the dry bowl, making sure to fold and turn the mixture until even and no clumps of dry ingredients remain.

- Add the mixture to the muffin pans, filling about 3/4 of the way up.

- Mix the crumb topping ingredients together, slowly adding the butter. Mix until solid crumbs form, then press these crumbs into the muffins gently.

- Bake for 15 - 20 minutes, or until they pass the toothpick test.

- Let them cool, then enjoy!