Name: Pumpkin Muffins
Ingredients: 1 3/4 cups flour; 1 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. salt; 1 tsp. ground cinnamon; 1/4 tsp. ground cloves; 1 tsp. ground ginger; 1/4 tsp. ground nutmeg; 3/4 cup sugar; 3/4 cup light brown sugar; 2 tsp. vanilla extract; 1 cup pumpkin purée; 2 eggs; 8 tbsp (1 stick) butter, melted and slightly cooled; Go to Sally’s Baking Addiction for crumbly topping ingredients.

Ingredients

- 1 3/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. ground cinnamon
- 1/4 tsp. ground cloves
- 1 tsp. ground ginger
- 1/4 tsp. ground nutmeg
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 tsp. vanilla extract
- 1 cup pumpkin purée
- 2 eggs
- 8 tbsp (1 stick) butter, melted and slightly cooled
- Go to Sally’s Baking Addiction for crumbly topping ingredients.

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Instructions

2. Preheat oven to 375 degrees F.
4. Prepare jumbo muffin tins with paper liners and set aside.
6. Whisk flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and nutmeg in a medium bowl.
8. Combine sugars, vanilla, pumpkin purée, eggs, and butter in a large bowl.
10. Stir in the flour mixture until smooth.
12. Prepare the crumbly topping.
14. Fill the jumbo muffin cups about 1/2-3/4 of the way up.
16. Add heaping spoonfuls of the crumbly topping and lightly press down to make sure they stick.
18. Put the muffin tin in the oven and bake for about 30-35 minutes. Everyone’s oven is different, so check on the first batch every 10-15 minutes.
20. You’ll know they’re ready when the tops are firm and bouncy, and a knife comes out clean.
22. Remove from the oven and let them cool. Move to a wire rack to complete their cooling.

Notes

Recipe by Williams-Sonoma.

For the crumbly top, check out Sally’s Baking Addiction.