Pumpkin Crumb Muffin Recipe

Instructions

• Preheat oven to 375 degrees.  Add paper liners to 12 count standard muffin pan. 
• Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger together in a medium bowl. In a large bowl, stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla together.  
• Add the flour mixture to the pumpkin mixture in several intervals stirring just until combined. Divide the batter evenly between the muffin liners. 
• Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly.  Divide the mixture evenly over the top of the batter and gently press down so the crumb mixture adheres..
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After 5 minutes, move the muffins to a wire rack to cool. 
• Whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the fully cooled muffins. 

Notes

• Line the cupcake/muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
• Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
• Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
• Fill the muffin tins just shy of the top, leaving enough room to add a couple of tablespoons of the crumb topping.
• Gently press the crumb topping down to stay in place and secure.

Nutrition

Calories: 457kcal | Carbohydrates: 71g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 306mg | Potassium: 123mg | Fiber: 2g | Sugar: 47g | Vitamin A: 3467IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg