Ingredients
Scale
For the Muffin Batter
- 3/4 C Brown Sugar
- 1/2 C Granulated Sugar
- 1/2 C Butter, melted
- 2 Lg Eggs
- 1 C Pumpkin Puree
- 2 1/2 C Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 1/2 tsp Cinnamon
- 1/2 tsp Nutmeg
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 1 tsp Salt
For the Streusel Topping
- 1/2 C Flour
- 1/2 C Dark Brown Sugar
- 1/4 tsp Cinnamon
- 1/4 C Butter, melted
Instructions
- Pre-heat oven to 350°F.
- In a small bowl combine the topping ingredients and mix together until it forms a crumble and set aside.
- In another small bowl combine the flour, baking powder, baking soda, salt, nutmeg, cinnamon, cloves, and ginger and whisk together or sift it together.
- In a large bowl cream together the butter and sugars.
- Next add pumpkin, vanilla and eggs and mix until combined.
- Add half of the dry ingredients and mix until just combined then add the remaining dry ingredients and mix until just combined again (batter will be thick).
- Line a cupcake tin and fill each space about 3/4 full then top with the streusel topping about a tablespoon.
- Bake for 18-20 minutes, checking at the 18 minute mark or until inserted toothpick comes out clean.
- Remove from oven and ENJOY!
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Snacks
- Cuisine: American