This recipe for Pumpkin Crumbcake Muffins seems a bit complicated at first, but it’s very easy, and will make your whole house smell like the fall! So good with a nice cup of hot coffee as the weather cools. The crumbs on top just melt in your mouth too. Mmmm....Enjoy! Preheat oven to 425 degrees. Spray or butter muffin tin, or use muffin liners. Recipe will make enough for one muffin tin, or 12 muffins. Pumpkin Crumbcake Muffins Ingredients for Muffins: 1-3/4 cups all purpose flour 1 teaspoon baking soda 2 teaspoons cinnamon 1 teaspoon pumpkin pie spice 1/2 teaspoon salt 1/2 cup vegetable oil 1/2 cup sugar 1/2 cup light or dark brown sugar 1-1/2 cups canned pumpkin purée 2 large eggs at room temperature 1/4 cup milk at room temperature In a bowl, or a mixer, mix all dry ingredients together, then fold in wet ingredients. Do not over-mix or muffins will be tough. Fill muffin liners in muffin tin nearly full with batter. Ingredients for Crumb Topping: 3/4 cup all purpose flour 1/4 sugar 1/4 light or dark brown sugar 1 teaspoon pumpkin pie spice 6 tablespoons unsalted butter, melted Whisk flour, sugars, pumpkin pie spice together. Using a fork, lightly mix the butter into dry ingredients to gently form crumbs. Do not stir or over-mix. Spoon crumbs over the batter and lightly press into batter. Maple Icing (optional) Ingredients 1-1/2 cups powdered confectioners sugar 2 tablespoons maple syrup 2 tablespoons milk Whisk all ingredients together well, then drizzle icing over cooled muffins after baking. Baking Instructions: Bake muffins at 425 degrees for 5 minutes, then while the muffins are still in the oven, reduce heat to 350 degrees and bake for another 16-17 minutes. Total baking time should be no more than 21 or 22 minutes. Test with toothpick after 20 minutes total baking time to get it right. (Cool muffins to room temperature before drizzling on optional icing.)
