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1
Preheat oven to 375 F. Line two 12-count standard size muffin pans with muffin liners or grease well with butter. Set aside.
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2
For the spice crumb topping:
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3
Add all ingredients for the topping into a mixing bowl. Mix until thoroughly combined and move to a small bowl. Set aside.
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4
For the muffins:
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5
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.
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6
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.
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7
Add flour and mix on low speed, scraping sides of bowl as needed. Mix just until combined being careful not to over mix.
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8
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.
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9
Take the spice crumb topping mixture and press between fingers to create large crumbs and sprinkle crumbs over the top of the muffins.
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10
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.
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11
These are best served warm or at room temperature.
