Preheat your oven to 350ºF and line a muffin tin with paper muffin liners. Set aside for now.
Whisk the eggs, oil, melted butter, vanilla and pumpkin in a large bowl until smooth.
2 eggs, ¼ cup melted butter, ¼ cup vegetable oil, 1 teaspoon vanilla extract, 1 cup pumpkin puree
Add the flour, brown sugar, baking soda, cinnamon, nutmeg and salt to the bowl and whisk into a smooth batter.
2 ½ cup flour, 1 ¼ cup brown sugar, 1 teaspoon baking soda, 1 ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, ¼ teaspoon salt
Stir in the grated apples.
1 apple, grated
Scoop the batter into the lined cupcake tray, filling each cup about ¾ way to the top.
In a small bowl, make the topping by mix together the brown sugar, flour and butter. Mix into a crumble then sprinkle the topping onto each muffin. Each muffin will get about a ½ tablespoon of crumble.
½ cup brown sugar, ¼ cup flour, 2 tablespoons melted butter
Bake the muffins for 24 minutes. The tops will be golden brown and spring back to the touch.
Let the muffins cool in the tray for 5 minutes then move them to a cooling rack. Enjoy warm!