Pumpkin Cardamom Crumb Muffins

 Yield:

12 muffins

• Softened butter (or cupcake liners), for the pan

FOR THE CRUMB TOPPING

• ¾cup/96 grams all-purpose flour 
• ½cup/110 grams packed dark brown sugar 
• 1teaspoon ground cardamom
• 1teaspoon ground cinnamon 
• Salt
• ½cup/113 grams unsalted butter, melted ( 1 stick)

FOR THE MUFFINS

• 1¼cups/251 grams granulated sugar
• ½cup/125 milliliters vegetable oil
• 1teaspoon vanilla extract
• 2large eggs
• 1(15-ounce/425-gram) can pumpkin purée
• 2cups/256 grams all-purpose flour 
• 3tablespoons pumpkin spice
• 1teaspoon baking soda
• 1teaspoon salt
• ½teaspoon ground cardamom
• NOTES: excellent flavor. The cardamom amounts are not too much.
• Follow the crumble directions carefully. Mine was more like paste that melted into the muffin cups. Tasty but not cute at all.