Pumpkin muffins with a crunchy cinnamon crumb topping.
Ingredients
- brown sugar: 0.75 cup
- white sugar: 0.75 cup
- butter: 0.5 cup (softened)
- eggs: 2 piece
- pumpkin puree: 1 cup
- water: 0.33333 cup
- ¾ cups all-purpose flour: 1 piece
- baking soda: 1 tsp
- salt: 1 tsp
- ground cinnamon: 1 tsp
- ground ginger: 0.5 tsp
- ground nutmeg: 0.5 tsp
- packed brown sugar: 0.33333 cup
- all-purpose flour: 1 Tbsp
- butter: 1 Tbsp
- ground cinnamon: 0.25 tsp
Metric Conversion
Stages of cooking
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Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
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Beat 3/4 cup brown sugar, white sugar, and 1/2 cup butter together in a bowl using an electric mixer until smooth and creamy. Add eggs; beat until incorporated. Beat in pumpkin puree and water.
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Mix 1 3/4 cup flour, baking soda, salt, 1 teaspoon cinnamon, ginger, and nutmeg in a separate bowl. Stir flour mixture into pumpkin mixture. Spoon batter into the prepared muffin cups.
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Combine 1/3 cup brown sugar, 1 tablespoon flour, 1 tablespoon butter, and 1/4 teaspoon cinnamon in a bowl using two forks until mixture is crumbly. Sprinkle streusel onto each muffin.
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Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean, 20 to 25 minutes.
