To me, there is no better way to start the day, than with a homemade muffin and cup of coffee. That is truly the best thing about the cooler weather. Slow mornings spent baking are my favorite. It’s also the only time of year when I drink hot coffee. (If you know me, you know that I drink iced lattes 99% of the time, but when eggnog hits the shelves, I am there!–let me clarify, I am not into eggnog lattes. Warm eggnog is vulgar. I use a splash of eggnog in my coffee as creamer. It’s honestly something I look forward to all year!) These muffins are (dare I say the “M” word?) so moist and delicious. They will be your family’s new favorite morning treat! So grab a cup of coffee and let’s get baking!

Ingredients:

3/4 of a can of pumpkin puree

1/2 cup avocado oil

1+1/2 cups sugar

2 large eggs (at room temp)

2 tsp vanilla

1/3 cup water

1+1/2 cups flour

1 tsp baking soda

3/4 tsp salt

2 tsp cinnamon

1/4 tsp cloves

1/4 tsp ginger

1/2 tsp nutmeg

For the crumb topping:

1/2 cup flour

1/4 cup dark brown sugar

1/4 cup white sugar

1/2 stick melted butter

1/4 tsp cinnamon and a sprinkle each of; nutmeg and ginger

Directions:

Preheat the oven to 350 degrees and line your muffin tins.

In a large bowl whisk together; oil, sugar, eggs, water, vanilla and pumpkin puree.

In another bowl, whisk the dry ingredients together. Flour, salt, baking soda and spices.

Add dry to wet and combine. (I recommend a Danish whisk. They are awesome!)

In another bowl, add the dry ingredients for your crumb topping. Pour in melted butter and with a fork combine so that it comes together in a crumbly topping.

Pour batter into muffin tins and top with crumb topping.

Bake in a 350 degree oven for about 15-17 minutes depending on your oven.