Ingredients:
🍁 1/2 stick of butter
🍁 1 box of Calhoun Bend Mill Apple Crisp Mix
🍁 1 ¾ cup all-purpose flour
🍁 1 tsp baking powder
🍁 1 tsp baking soda
🍁 ½ tsp salt
🍁 1 tablespoon ground cinnamon
🍁 1 tablespoon of pumpkin spice
🍁 2 large eggs, room temperature
🍁 ¾ cup sugar
🍁 ⅓ cup vegetable oil
🍁 ¾ cup pumpkin puree (canned or homemade)
🍁¼ cup Greek yogurt (adds fluffiness and moisture)
🍁1 tsp vanilla extract
🍁 ½ cup whole milk
Instructions:
🍁 Preheat Oven: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
🍁 Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
🍁 Mix Wet Ingredients: In a separate large bowl, beat the eggs and sugar together until pale and fluffy, about 2 minutes. Add the oil, pumpkin puree, Greek yogurt, and vanilla extract, and mix until well combined.
🍁Combine: Gradually add the dry ingredients to the wet ingredients, alternating with the milk (start and end with dry ingredients). Mix until just combined, being careful not to overmix, as this can make the muffins dense.
🍁 Fill Muffin Tin: Fill each muffin cup about ¾ full with the batter. Make the crumble topping by combining 1/2 stick of butter with one box of Calhoun Bend Mill Apple Crisp Mix and stir until crumbly. Sprinkle the muffin batter.
🍁 Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Be careful not to overbake, as that can dry out the muffins.
🍁 Cool: Allow the muffins to cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.