Pre-heat oven to 375F.
FOR THE CRUMB TOPPING
¾ cup all-purpose flour
½ cup packed dark brown sugar
1 teaspoon ground cardamom
1 teaspoon ground cinnamon
Salt
½ cup/butter, melted ( 1 stick)
FOR THE MUFFINS
1 ¼ cups granulated sugar
½ cup vegetable oil
1 teaspoon vanilla extract
2 large eggs
1 (15-ounce) can pumpkin purée
2 cups all-purpose flour
3 tablespoons pumpkin spices (cinammon, nutmeg, ginger)
1 teaspoon baking soda
1 teaspoon salt
½ teaspoon ground cardamom
Mix the dry into the wet. Tope each muffin qith the crumble, use all of it!
Bake for 25 min. The house is alive with the best scents of late summer/fall season.
