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Pumpkin muffins with crumble topping

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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 16
Course: Breakfast, Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the muffins:
  • 1 2/3 C (7.60 oz) (216 gr) all purpouse flour
  • 1 tsp (0.25 oz) (7 gr) baking soda
  • 1/2 tsp (0.12 oz) (3.5 gr) salt
  • 2 tsp (0.49 oz) (14 gr) cinnamon , ground
  • 1/2 tsp (0.12 oz) (3.5 gr) ginger , ground
  • 1/4 tsp (0.059 oz) (1.7 gr) ground clove
  • 1/4 tsp (0.059 oz) (1.7 gr) nutmeg , ground
  • 1/2 C (4 fl oz) (120 ml) Vegetable oil , soft flavored
  • 3/4 C (5.3 oz ) (150 gr) granulated white sugar
  • 1/2 C (3.52 oz) (100 gr) brown sugar
  • 2 eggs , big
  • 1 tsp (0.16 fl oz) (5 ml) vanilla extract
  • 1 1/2 C (11.99 oz ) (340 gr) pumpkin puree , canned or natural, sugarfree
  • 1/4 C (2.02 fl oz) (60 ml) whole milk
For the nuts crumble:
  • 1/3 C (1.41 oz) (40 gr) all purpouse flour
  • 1/3 C + 1/2 tbsp (2.64 oz) (75 gr) brown sugar
  • 3/4 C chopped nuts , of your choice
  • 1/4 tsp (0.059 oz) (1.7 gr) cinnamon , ground
  • 1/3 C (2.64 oz) (75 gr) unsalted butter , melted

Method
 

For the nuts crumble:
  1. In a bowl, mix the flour, sugar nuts and cinnamon together.
  2. Add in the melted butter and mix using a fork until you get a moist mixture. Set aside until needed.
For the muffins:
  1. Preheat the oven to 428º F (220º C). Grease a muffin tray with some butter and coat with flour.
  2. In a bowl, sift together the baking soda, salt, cinnamon, ginger, clove and nutmeg.
  3. In a different bigger bowl, mix the oil with the two types of sugar, eggs, vanilla, pumpkin puree and milk using a whisk until it is all well combined.
  4. Pour this mixture into the flour bowl and beat until you get a soft and smooth batter.
  5. Distribute the batter among the cups of the muffins or cupcake tray filling them up about 3/4 of the way and then place some crumble on top of each one.
  6. Bake at 428º F (220º C) for 5 minutes. Then (leaving the muffins in the oven) lower the temperature to 375º F (180º C) and bake for another 16 minutes until totally cooked and slightly golden brown.
  7. Take the muffins out of the oven and let them cool down in the same tray for 10 minutes. Then turn them out and they are ready to eat!

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