Pumpkin Crumb Muffins

🧂 Ingredients

• 1 cup granulated sugar
• 1 cup packed brown sugar
• ½ cup canola oil or vegetable oil
• 1 (15-ounce) can pumpkin puree
• 5 large eggs

  room temperature
• 2 teaspoons pure vanilla extract
• 1 teaspoon salt
• ½ cup buttermilk
• 3 cups all-purpose flour

  sifted
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• ½ teaspoon ground cloves
• ½ teaspoon ground ginger
• ½ cup (1 stick) butter, softened
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1-2 teaspoons ground cinnamon

Instructions

• 1 In a medium bowl, combine the crumb topping ingredients with your hands and set
  aside.
• 2 Preheat the oven to 350 degrees F and line a jumbo muffin pan with paper cupcake
  papers.
• 3 In a large mixing bowl, whisk the sugar, brown sugar, flour, baking soda,
  powder, salt, cinnamon, nutmeg, cloves and ginger. Whisk together until
  combined.
• 4 Add oil, eggs, pumpkin puree, buttermilk, vanilla extract and incorporate with a
  whisk or rubber spatula. Be sure to whisk out any lumps.
• 5 Scoop batter evenly into 12 jumbo muffin tins lined with paper cupcake liners.
  Spoon crumb topping evenly over batter.
• 6 Bake for 35-38 minutes, or until a toothpick when inserted comes out mostly
  clean, with a few moist crumbs. You can also test by very gently pressing your
  finger on the center of the muffin to see if it’s completely set.
• 7 Let cool in baking pans for 10 minutes before removing from the pan. Remove from
  the pan and let cool completely on a wire cooling rack.
• 8 Enjoy immediately or once completely cooled, store in an airtight container at
  room. They will stay fresh for several days.

Nutrition Info