2 cups all-purpose flour
1 cup sugar
1 cup pumpkin puree
2 large eggs
½ cup milk
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
½ tsp nutmeg
½ tsp salt
½ cup unsalted butter (for crumble)
½ cup brown sugar (for crumble)
½ cup oats (for crumble)
Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare a muffin tin by greasing it or lining it with muffin liners.
Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and nutmeg.
Combine Wet Ingredients: In another bowl, whisk the sugar, pumpkin puree, eggs, and milk until blended smoothly.
Combine Mixtures: Gradually fold the wet ingredients into the dry ingredients. Be careful not to overmix; stir just until the flour is incorporated.
Prepare the Crumble: In a separate bowl, mix the crumble ingredients: melted butter, brown sugar, oats, and a pinch of cinnamon. It should resemble a coarse mixture.
Fill Muffin Tins: Spoon the muffin batter into each muffin cup, filling them about ¾ full. Sprinkle the buttery crumble generously on top.
Bake: Place the muffin tin in the preheated oven. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cool: Let them cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.
