Pumpkin Streusel Muffins with Icing

• Vegetarian

• Produce

  • 1/4 tsp Ginger
  • 1 cup Pumpkin, canned

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Baking soda
  • 5/8 cup Brown sugar
  • 2 3/4 tsp Cinnamon
  • 1/4 tsp Cloves
  • 3 cups Flour
  • 1/2 tsp Nutmeg
  • 1 cup Powdered sugar
  • 1/4 tsp Salt
  • 7/8 cup Sugar
  • 1 1/2 tsp Vanilla

• Dairy

  • 1 stick Butter
  • 1/4 cup Butter
  • 1 1/2 tbsp Milk

Found on backtomysouthernroots.com

Description

Ingredients

• 1 stick butter (softened)
• 2 eggs
• 1 tsp. vanilla
• 1 cup canned pumpkin
• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup brown sugar
• 1 tsp. baking soda
• 1 tsp. baking powder
• 1/4 tsp. salt
• 2 tsp. cinnamon
• 1/4 tsp. cloves
• 1/2 tsp. nutmeg
• 1/4 tsp. ginger
• 1/4 cup melted butter
• 2 Tbsp. brown sugar
• 2 Tbsp. sugar
• 3/4 tsp. cinnamon
• 1 cup all-purpose flour
• 1 cup powdered sugar
• 1/2 tsp. vanilla
• 1 tsp. melted butter
• 1 1/2 Tbsp. milk

Directions

• Preheat oven to 350-degrees.
• Mix the butter, eggs, sugar, brown sugar, and vanilla in your mixer. (I love using my Kitchenaid Mixer for this recipe).
• Mix in the canned pumpkin.
• Mix in the flour, spices, salt, baking soda, and baking powder.
• Scoop, with a spoon, into muffin pans, lined with muffin cups.
• Bake for approximately 25 to 30-minutes, until knife comes out clean.
• In a clean bowl, mix melted butter, brown sugar, sugar, cinnamon, and flour until crumbly. Drop crumbs liberally onto muffins.
• Once the muffins cool, drizzle frosting on top.
• Enjoy!