Pumpkin Crumble Muffins

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 tsp Molasses

• Pasta & Grains

  • 1 tbsp Oats

• Baking & Spices

  • 1/2 tsp Baking soda
  • 2 tbsp Brown sugar
  • 1 tsp Cinnamon, ground
  • 3/4 tsp Cinnamon
  • 1/2 cup Confectioners' sugar
  • 2 1/4 cups Flour
  • 7/8 cups Granulated sugar
  • 1/4 tsp Pumpkin pie spice
  • 1 cup Pumpkin puree not pie filling
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/4 cup Butter
  • 1 tbsp Milk

Found on kleinworthco.com

Description

Ingredients

• 1-1/2 cups all-purpose flour
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp pumpkin pie spice
• ½ tsp baking soda
• ½ tsp salt
• 1 cup pumpkin puree- not pie filling
• ¾ cups granulated sugar
• ½ cup vegetable oil
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp molasses
• 2 tbsp brown sugar
• 2 tbsp granulated sugar
• ¾ tsp cinnamon
• ¾ cup all-purpose flour
• 1 tbsp oats
• ¼ cup butter- melted
• ½ cup confectioners sugar
• 1 tbsp milk

Directions

• Preheat oven to 350 degrees
• Line muffin tins with papers or spray with cooking spray. (recipe makes 12 muffins)
• In mixer bowl combine pumpkin, sugar, oil, eggs, vanilla & molasses. Beat & blend until smooth.
• Add in flour, cinnamon, ginger, pumpkin pie spice, baking soda & salt. Beat slowly until just combined.
• Spoon batter into prepared muffin tins.
• In a small bowl, combine crumble ingredients & mix well with a fork - sprinkle on top of muffins
• Bake muffins for 20-23 minutes or until toothpick test is clean.
• Cool on wire rack & then drizzle with glaze before serving
• Combine ingredients & whisk well until smooth
• Drizzle over muffins when serving