Pumpkin Muffin: Baked in 40 Minutes

Instructions:

1. Preheat the oven to 350°F (175°C) and line a 12 count standard muffin tin with paper liners.
2. In a large bowl, whisk together 190g all purpose flour, 200g brown sugar, baking soda, salt, and pumpkin pie spice until no lumps remain. Note: Whisking removes air pockets for a more even rise.
3. In a separate medium bowl, beat pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth and a consistent orange hue.
4. Pour the wet ingredients into the dry mixture. Fold gently with a silicone spatula until just combined, stopping immediately when the last streak of flour disappears. Note: This prevents the Pumpkin Muffin from getting tough.
5. In a small bowl, mix 65g all purpose flour, 50g brown sugar, cold cubed butter, and ground cinnamon using a fork or fingers until the mixture resembles coarse wet sand.
6. Fill each muffin cup 3/4 full. This leaves room for the batter to expand without overflowing.
7. Generously sprinkle the crumble on top of each Pumpkin Muffin, pressing lightly to make it stick.
8. Bake for 18-22 minutes until the tops are mahogany colored and a toothpick inserted into the center comes out clean.
9. Cool in the pan for 5 minutes. This allows the structure to set so they don't collapse when you move them.
10. Transfer to a wire rack to finish cooling.