I made this recipe in spirit of the spooky season that is right around the corner. The seasonal pumpkin muffins are delicious, and a perfect treat to welcome fall’s arrival.

Ingredients

Crumb topping:

• 3 tablespoons granulated sugar
• ⅓ cup brown sugar, packed
• ¾ teaspoon ground cinnamon
• pinch of salt
• ¾ cup all purpose flour
• 6 tablespoons unsalted butter,
• meltedMuffins:
• 1-¾ cups all purpose flour*
• 1-½ teaspoons pumpkin pie spice
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt

  

• 2 large eggs
• 1 cup granulated sugar
• ½ cup canola or vegetable oil
• !.5 teaspoon Cinnamon
• .5 teaspoon ginger
• .25 teaspoon cloves
• 1 teaspoon vanilla extract
• 1/4 of any milk

Directions

•    In a medium bowl, combine sugars, cinnamon, salt, and flour. Add the melted butter and stir until melted combined

For the muffins:

•     Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners
• In a large bowl, combine flour. spices, baking soda, baking powder, and salt
•      In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and milk or juice until combined.
•    Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
•    Divide the batter between 12 muffin cups (24 mini muffins)
•    Cook for 23 minutes or (12-13 minutes for mini muffins)