Pumpkin Crumb Cake Muffins

• Vegetarian

• Produce

  • 1 1/2 cups Pumpkin puree

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed light or dark
  • 2 tsp Cinnamon, ground
  • 2 1/2 cups Flour
  • 3/4 cup Granulated sugar
  • 2 Pumpkin spice
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1/2 cup Canola or vegetable oil

• Dairy

  • 1 4 cup (60ml milk, at room temperature2
  • 6 tbsp Butter, unsalted

Found on sallysbakingaddiction.com

Description

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice1
• 1/2 teaspoon salt
• 1/2 cup (120ml) canola or vegetable oil
• 1/2 cup (100g) granulated sugar
• 1/2 cup (100g) packed light or dark brown sugar
• 1 and 1/2 cups pumpkin puree
• 2 large eggs, at room temperature
• 1/4 cup (60ml) milk, at room temperature2
• 3/4 cup (94g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) packed light or dark brown sugar
• 1 teaspoon pumpkin pie spice1
• 6 Tablespoons (86g) unsalted butter, melted

Directions

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain. Spoon the batter into liners, filling them almost full. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so theyre snug. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Make ahead tip: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Top with icing before serving if needed.