Pumpkin Muffins with Spice Crumb

Preheat oven to 375 F. Line two 12-count standard size muffin pans with muffin liners or grease well with butter. Set aside.

For the spice crumb topping:
Add all ingredients for the topping into a mixing bowl. Mix until thoroughly combined and move to a small bowl. Set aside.

For the muffins:
In the bowl of your stand mixer fitted with a whisk attachment add butter and brown sugar. Beat on medium-high speed until light and fluffy, about 3 minutes. Add pumpkin puree and beat until fluffy, scraping sides of bowl as needed.

Add eggs, vanilla, baking soda, baking powder, cinnamon, ginger, allspice, nutmeg and sea salt. Continue to beat on medium-high speed until well incorporated and light, scraping sides of bowl as needed.

Add flour and mix on low speed, scraping sides of bowl as needed. Mix just until combined being careful not to over mix.

Fill the holes in each muffin pan 2/3 of the way full with pumpkin muffin mixture. Recipe will make roughly 21 muffins so you probably won’t fill both pans.

Take the spice crumb topping mixture and press between fingers to create large crumbs and sprinkle crumbs over the top of the muffins.

Bake muffins in preheated oven for 18-22 minutes or until a toothpick inserted in the center of muffins comes out clean. Remove pan from oven and set on a rack.

These are best served warm or at room temperature.