Lexie's Pumpkin-Crumb Topping Muffins

 Lexie made these delicious muffins for us the other day. They are moist and very tasty. Quite a treat! Enjoy!

Ingredients:

For muffins:

-1/2 cup sugar

-1/2 cup packed brown sugar

-1/2 cup vegetable oil

-2 large eggs

-1 (15 oz) can pumpkin

-1/4 cup milk (at least 2%)

-1/2 tsp salt

-1 tsp baking soda

-1 tsp pumpkin pie spice

-2 tsp cinnamon

-1 3/4 cups flour

For crumb topping:

-3/4 cup flour

-1/4 cup sugar

-1/4 cup packed brown sugar

-1 tsp pumpkin pie spice

-6 Tbs unsalted butter, melted

Directions:

Preheat oven to 425 F.

Line 2 muffin pans with paper liners. Set aside.

In your electric mixer, cream the sugars and oil. Add the eggs and pumpkin. Mix well, then add milk, salt, baking soda, spice, cinnamon, and flour, a little at a time.

Once well mixed, pour into prepared pans, filling the cups 3/4 up.

Make the crumb topping by combining all ingredients using a fork. Do not over mix! As soon as the mixture is nice and crumbly, you're good to go.

Sprinkle the crumble topping evenly on top of the muffins.

Bake the muffins in preheated oven for 5 minutes. Without removing the muffins from the oven, switch the temperature to 350 F and continue baking for 15-17 minutes or until the toothpick comes out clean.

Cool the muffins in pan over wire rack for 10 minutes. Remove them from the pan and cool completely on wire rack. Enjoy!