1 cup pumpkin puree
1 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
1/2 cup milk
2 tsp vanilla extract
1 tsp ground cinnamon
1/2 cup crumble topping (sugar, butter, flour)
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or spray with baking spray.
In a large bowl, whisk together flour, sugars, baking powder, baking soda, salt, and cinnamon until combined.
In a separate bowl, mix the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until well combined.
Gradually add the wet mixture to the dry mixture, stirring gently until just combined. Be careful not to over-mix!
Use a cookie scoop or measuring cup to fill each muffin cup 2/3 full with batter.
In a small bowl, mix together sugars, flour, and melted butter until crumbly. Sprinkle generously over the batter in each muffin cup.
Place in the preheated oven and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Allow muffins to cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
