For the muffins:

• vegetable oil – they use palm oil, I swapped for vegetable oil

• granulated sugar

• honey

• large eggs

• canned pumpkin – be sure to get pumpkin puree and not pumpkin pie filling

• all-purpose flour

• salt

• baking soda

• baking powder

• cinnamon

• ground ginger

• pumpkin pie spice

For the topping:

• cold butter

• granulated sugar – you could swap brown sugar here if you like

• all-purpose flour

• cinnamon

• honey

• salt

• powdered sugar

Instructions:

• Preheat oven to 375º

• In a medium bowl, stir together the oil, sugar, honey, eggs and pumpkin in a bowl. Set aside.

• In a separate large bowl, mix together the flour, salt, baking soda, baking powder, cinnamon, ginger and pumpkin pie spice.

• Add the pumpkin mixture to the flour mixture and stir just until combined.

• Spoon the batter into muffin pans that have been sprayed with cooking spray.

  • This makes 12 Texas sized or 18 regular sized muffins

  • You can use parchment paper liners – but I just find it easier to spray with cooking spray and go right in the pan.

• In a small bowl, cut the butter into the flour and sugar with a fork. Mix until it resembles crumbs and the butter is in small pieces. Add honey, cinnamon and salt and mix again.

• Divide the streusel crumb topping between the muffins, spoon it over the unbaked batter. (This makes those PERFECT muffin tops!)

• Bake the muffins until the cupcakes have risen and a toothpick inserted in the center comes out clean.

  • Jumbo muffins– 25 minutes (oven)

  • Regular sized muffins – 18 minutes (oven)

  • Regular sized muffins – 13 minutes (air fryer)

  • Mini donuts – 10 minutes (oven)

• Allow the muffins to cool in the pan for 10 minutes, then remove them to a wire rack to cool completely.

• Once the muffins are cool, use a handheld sifter, shake powdered sugar over top.