Moist Pumpkin Crumb Muffin

• Vegetarian

• Produce

  • 1/2 (15 oz can Pumpkin

• Refrigerated

  • 2 Eggs

• Canned Goods

  • 3/4 cup Applesauce

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar
  • 3 tsp Cinnamon
  • 3 cups Flour
  • 1/3 cup Granulated sugar
  • 2 tsp Nutmeg
  • 1 1/4 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 cup Sugar
  • 2 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 2 tbsp Butter

• Liquids

  • 2 tbsp Water

Found on everafterinthewoods.com

Description

Ingredients

• pumpkin muffins:
• 2 eggs
• 1 cup sugar
• ½ cup brown sugar
• ½ (15 oz) can pumpkin
• ¾ cup applesauce
• 1½ cups flour
• 1 tsp baking soda
• ½ tsp baking powder
• 2 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp salt
• crumb topping:
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 1 tsp cinnamon
• 1 tsp nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, melted
• 1½ cups flour
• maple icing:
• 2 tablespoons butter
• 1¼ cups powdered sugar
• 2 teaspoons vanilla
• 2 tablespoons water

Directions

• To make the crumb topping: combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter and add flour.
• To make the muffins: Preheat oven to 350.
• Place paper liners in a regular sized muffin.
• In a large bowl, beat the eggs, brown sugar, granulated sugar, applesauce, pumpkin until smooth.
• In a separate bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt until combined.
• Add the flour mixture to the pumpkin mixture and mix well.
• Fill paper-lined muffin cups three-fourths of the way full.
• Top the muffin batter with the crumble topping until theyre overflowing.
• Bake the muffins for 20 minutes. .
• To make the drizzle: In a medium saucepan over medium-high heat, melt the butter.
• Cook for about 3 minutes until butter starts to melt.
• Remove from heat.
• Add the powdered sugar, vanilla, maple syrup and water and stir.
• Using a spoon, drizzle over baked muffins.