Author Pam - For the Love of Cooking / Original recipe by Sally's Baking Addiction
Equipment
Muffin pan
Ingredients
Pumpkin Muffins:
1¾cupsflour
2tspground cinnamon
1tsppumpkin pie spice
1tspbaking soda
½tspsalt
½cupvegetable oil
½cupwhite sugar
½cupbrown sugar
2largeeggs, room temperature
1½cupspumpkin puree*NOT pumpkin pie filling
¼cupwhole milk
½tspvanilla extract
Crumb Topping:
¾cupflour
¼cupbrown sugar
¼cupwhite sugar
½tsppumpkin pie spice
½tspground cinnamon
6tbspunsalted butter, melted
Maple Glaze:
1½cupspowdered sugar
2tbsppure maple syrup
1-2tbspmilk, depending on desired thickness
Instructions
Preheat the oven to 425 degrees. Coat a muffin pan with cooking spray.
Make the muffins by combining the flour, cinnamon, pumpkin pie spice, baking soda, and salt in a bowl then mix well.
Whisk together the oil, white sugar, brown sugar, and eggs until thickened and lighter in color, about 1 minute. Add the pumpkin puree, milk, and vanilla; whisk until smooth and creamy.
Gradually add the flour mixture to the pumpkin mixture until just combined. The batter will be fairly thick.
Spoon the batter equally into the muffin pan filling them to the top.
Make the crumb topping by combining the flour, brown sugar, white sugar, cinnamon, pumpkin pie spice, and melted butter; mix until crumbly.
Sprinkle the crumb topping evenly over each muffin and gently press them down so they are snug.
Place into the oven and bake for 5 minutes. Reduce the heat to 350 degrees and continue to cook for 13-16 minutes, or until a tester inserted in the center comes out clean.
Remove from the oven and cool in the pan for a few minutes before putting them on a wire rack over parchment paper to finish cooling.
Make the glaze by combining the powdered sugar together with the pure maple syrup and the milk; mix until creamy and smooth.
Drizzle the maple glaze over the top of the muffins. Serve and enjoy.