Pumpkin Muffins: Caramelized Tops

Instructions:

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, both sugars, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt until no large clumps of brown sugar remain.
3. Create a well in the center of the dry ingredients and pour in the pumpkin puree, oil, eggs, and vanilla extract.
4. Gently fold the mixture with a silicone spatula until just combined, stopping as soon as flour streaks disappear.
5. In a small bowl, combine the crumble flour, brown sugar, and cinnamon.
6. Use fingertips or a fork to rub the cold cubed butter into the flour mixture until it resembles coarse, sandy crumbs.
7. Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
8. Generously sprinkle the brown sugar crumble over the top of each muffin, pressing lightly to adhere.
9. Bake for 18–22 minutes until the tops are golden-brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Cool in the pan for 5 minutes before transferring to a wire rack.