Pumpkin muffins with a crunchy cinnamon crumb topping
Prep Time
40 mins
Dificult
Medium
Servings
18
Ingredients
Instructions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 muffin cups.
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.
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.
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.
Bake in the preheated oven until a toothpick inserted in the middle of a muffin comes out clean