# Components:
→ Muffins
01 - 1 3/4 cups all-purpose flour
02 - 1 teaspoon baking soda
03 - 1/2 teaspoon baking powder
04 - 1/2 teaspoon salt
05 - 2 teaspoons ground cinnamon
06 - 1/2 teaspoon ground nutmeg
07 - 1/4 teaspoon ground cloves
08 - 1/4 teaspoon ground ginger
09 - 1 cup granulated sugar
10 - 1/2 cup packed light brown sugar
11 - 1 cup canned pumpkin puree
12 - 1/2 cup vegetable oil
13 - 2 large eggs
14 - 1/4 cup milk
15 - 2 teaspoons pure vanilla extract
→ Crumble Topping
16 - 1/2 cup all-purpose flour
17 - 1/4 cup granulated sugar
18 - 1/4 cup packed light brown sugar
19 - 1 teaspoon ground cinnamon
20 - 1/4 cup cold unsalted butter, cubed
→ Optional Glaze
21 - 1/2 cup powdered sugar
22 - 1 to 2 tablespoons milk
23 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or lightly grease.
02 - In a small bowl, blend flour, granulated sugar, brown sugar, and cinnamon. Add cold butter and mix with fingers or a fork until coarse crumb texture forms. Refrigerate until needed.
03 - Whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger in a medium mixing bowl.
04 - In a separate large bowl, whisk granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, milk, and vanilla extract until smooth.
05 - Gently fold dry ingredients into wet mixture until just blended, avoiding overmixing.
06 - Divide batter evenly into prepared muffin cups, filling each about three-quarters full.
07 - Sprinkle crumble topping generously over each muffin.
08 - Bake in preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center emerges clean.
09 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to finish cooling.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled muffins if desired.
