Pumpkin Crumb Muffins

Summary

Yield: 9 muffins

Prep time: 15 minutes / Cook time: 30 minutes / Total time: 45 minutes

Recipe Ingredients

• 119g (½ cup) thawed Zero Egg Liquid

• 220g (1 3/4 cups) all-purpose flour, spooned and leveled

• 4g (1 tsp) baking powder

• 5g (1 tsp) baking soda

• 3g (½ tsp) salt

• 4g (2 tsp) ground cinnamon

• 2g (1 tsp) pumpkin pie spice

• 100g (½ cup) vegetable or canola oil

• 100g (½ cup) granulated sugar

• 100g ((½ cup) light or dark brown sugar

• 180g (¾ cup) pumpkin puree

Crumb Topping:

• 94g (3/4 cup) all-purpose flour, spooned and leveled

• 50g (¼ cup) granulated sugar

• 50g (¼ cup) light or dark brown sugar

• 3g (1 ½ tsp) pumpkin pie spice

• 86g (6 Tbsp) butter, margarine, or plant-based butter, melted

RECIPE PREPARATION

• Prep crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form.

• Preheat oven to 350°F (180°C).

• Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.

• In a large bowl, whisk the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt together. Set aside.

• In a large bowl using a handheld or stand mixer fitted with a paddle attachment, mix the oil, granulated sugar, brown sugar, pumpkin puree, and room temperature Zero Egg Liquid, until combined. Scrape down the sides and bottom of the bowl as needed.

• Pour dry ingredients into wet ingredients and beat on low speed until just about combined.

• Spoon the batter evenly into each cup or liner, filling each all the way to the top

• Spoon crumb topping evenly on top of the batter and gently press them down into the batter so they’re snug.

• Bake the muffins for 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.