1 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup vegetable oil
1 ½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it with cooking spray.
In a bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, and vegetable oil. Whisk until smooth and fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Slowly add the dry mix to the wet ingredients, stirring gently until just combined. Avoid overmixing.
In a small bowl, prepare the crumb topping by combining 1/4 cup flour, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, and 2 tablespoons of melted butter. Mix until crumbly.
Distribute the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the crumb topping generously over each muffin.
Bake in your preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or store them for later!
