Pumpkin Crumb Cake Muffins

Nothing says Fall like anything pumpkin, cozy sweaters, warm fleece blankets, and falling leaves! My daughter baked these Pumpkin Crumb Cake Muffins for us this past weekend and I thought I would share this incredible recipe! Thanks to Pinterest and Sally’s Baking Addiction for sharing this recipe. Original recipe can be found at https://sallysbakingaddiction.com/2016/09/30/pumpkin-crumb-cake-muffins/

Pumpkin Crumb Cake Muffins

Ingredients (use 3 bowls):

Muffins (1st and 2nd bowl): 1 3/4 cups flour, 1 tsp baking soda, 2 tsp cinnamon, 1/2 tsp salt, 1/2 cup oil, 1/2 cup, 1/2 sugar, 1/2 cup light brown sugar, 1 1/2 cups canned pumpkin, 2 Large eggs, 1/4 cup milk

Crumb Topping (3rd bowl): 3/4 cup flour, 1/4 cup light brown sugar, 1/4 cup sugar, 6 tbsp melted butter, 1 tsp cinnamon

Directions:

1. Preheat oven to 425 degrees F and add cupcake liners to pan.
2. In one bowl, combine flour, cinnamon, salt, sugar, and baking soda. Set aside.
3. In a 2nd bowl, mix together pumpkin, eggs, oil, milk and brown sugar.
4. Combine wet ingredients with dry ingredients.
5. Scoop into cupcake lined pan.
6. In a 3rd bowl, for the crumb topping, combine flour, brown sugar, cinnamon, and sugar. Mix and slowly stir in the melted butter. Fluff with fork and top each muffin, lightly pressing the crumbs into the muffins.
7. Bake for 5 minutes at 425 degrees F. Then, reduce the oven heat to 350 degrees F and bake for an additional 16-17 minutes.