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BISCUITS, SCONES, MUFFINS & QUICK BREADS

There is one thing that my husband asks me to bake every time he has the chance—pumpkin muffins. I only ever make them in the fall, but here we are, it’s fall. Or at least it will feel like fall when you bake up these autumn treats.

MAKES ABOUT 16 MUFFINS

FOR THE MUFFINS2 cups all-purpose flour1 teaspoon ground cinnamon

3

⁄4 teaspoon baking soda

1

⁄2 teaspoon salt

1

⁄2 teaspoon ground nutmeg

1

⁄2 teaspoon ground ginger

1

⁄4 teaspoon ground allspice

1

⁄8 teaspoon ground cloves

3

⁄4 cup granulated sugar

1

⁄3 cup firmly packed brown sugar

1⁄2 cup vegetable oil3 eggs1 cup pumpkin puree2 teaspoons vanilla extract

FOR THE CRUMBLE6 tablespoons unsalted butter melted

3

⁄4 cup all-purpose flour

1

⁄2 cup firmly packed brown sugar

1⁄2 cup granulated sugar1 teaspoon ground cinnamon

For the muffins: Preheat the oven to 375°F and line 16 muffin cups with paper liners. In a bowl, whisk together the flour, cinnamon, baking soda, salt, nutmeg, ginger, allspice, and cloves. In a large bowl, beat together the granulated sugar, brown sugar, and oil until combined. Add the eggs, pumpkin, and vanilla, and stir until combined. Slowly add the flour mixture, and beat until the batter is smooth. Fill each muffin cup about three-quarters full with the batter.

For the crumble: In a bowl, stir together the melted butter, flour, brown sugar, granulated sugar, and cinnamon until the mixture is crumbly. Sprinkle the top of each muffin cup with the crumb mixture, dividing evenly.

Bake until a cake tester inserted into the center of a muffin comes out clean, 20 to 22 minutes. These muffins can be enjoyed warm or completely cooled!

PUMPKIN-SPICE MUFFINS