If you are a sweet breakfast eater these muffins are a must! With a delicious, crunchy crumb topping and a sweet glaze, these are going to become your go-to fall baked good.
Yield: 12 Servings | Cook Time: 18-20 Mins | Total Time: 1 Hour
Ingredients
For the Muffin
1.5 cups all-purpose flour
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 salt
1/3 cup vegetable oil
1/2 cup brown sugar, packed
1/4 cup granualted sugar
2 large eggs
2 tsp vanilla extract
1/4 cup sour cream
1 cup pure pumpkin, not pie filling
For the Crumb Topping
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
1/4 tsp sea salt
1/4 cup unsalted butter, melted
For the Glaze
1 cup confectioner sugar
1/4 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp ground ginger
1/8 tsp nut mug
2 TBLS milk
Directions
Preheat oven to 375 degrees (fahrenheit).
Line a muffin tin with 12 cupcake liners.
For the muffin mix: whisk the flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt together until combined.
In a seperate bowl, whisk together the oil, granulated sugar, brown sugar, vanilla extract, sour cream, eggs, and pumpkin puree until well combined.
Slowly add the dry mix to the wet ingredients, whisking until smooth.
Using an icecream scoop add the muffin mix evenly into the 12 lined cupcake tin. Set aside.
For the crumb topping: combine the brown sugar, flour, granulated sugar, salt, and cinnamon in a bowl. Stir in the melted butter until the mixture is crumbly.
Sprinkle the crumb mixture over each muffin.
Bake 18-22 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool on a cooling rack for 10 minutes.
For the glaze: combine all the ingredients mixing until well combined. If glaze is too thick you can add more milk or if it's too runny, add more sugar.
Drizzle over the the cooled muffins.
Happi Baking!
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