Pumpkin Crumble Muffins
Recipe type: High Altitude Baking
 
Ingredients
  • For Muffins:
  • ⅓ cup safflower or canola oil
  • 1 cup canned pumpkin
  • 2 eggs
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ cups all-purpose flour
  • For Topping:
  • 1 stick (4 oz) unsalted butter
  • ½ cup sugar
  • ½ cup brown sugar
  • 1 cup all-purpose flour
  • ½ cup ground hazelnuts
  • 1 teaspoon ground cinnamon
Instructions
  1. Preheat your oven to 350 F.
  2. Grease a 12-compartment muffin tin.
  3. In a medium bowl combine the oil, canned pumpkin, eggs, spices, salt, sugar, and vanilla.
  4. Add the baking powder, baking soda, and flour, then fold until just combined.
  5. Portion batter into muffins cups and cover with the crumble topping.
  6. Bake for 12-15 minutes until the tops spring back lightly when touched.
  7. For the topping:
  8. Melt the butter, then add the sugars, flour, hazelnuts, and cinnamon. Mix until the flour is moistened and the mixture presses easily into crumbs. You will have some leftover, simply refrigerate it and use again another time.
Recipe by High Altitude Bakes at https://highaltitudebakes.com/breads/2012/09/26/pumpkin-crumble-muffins/