Pumpkin Crumb Cake Muffins Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 3/4 c. all purpose flour
1 tsp..baking soda
2 tsp. cinnamon
1/4 tsp each nutmeg, ginger, cloves, allspice
1/2 tsp. salt
1/2 c. vegetable oil
1/2 c. sugar
1/2 c. brown sugar
1 1/2 c. canned pumpkin
2 large eggs, at room temperature
1/4 c. milk, at room temperature
Ingredients for Crumb Topping:
3/4 c. all purpose flour
1/4 c. sugar
1/4 c. brown sugar
1/4 tsp. each nutmeg, ginger, cloves, allspice
6 T. unsalted butter, melted
Ingredients for Icing (optional)
1 1/2 c. powdered sugar
2 T. maple syrup
2 T. milk
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Directions: |
Directions:Preheat oven to 425.Spray 12 cup muffine tin with with non-stick spray or line with muffin liners. This recipe makes 15 muffins so prepare a second tin.
In a large bowl whisk together flour, soda, cinnamon, spices and salt until combined. In another medium bowl, whisk oil, both sugars, pumpkin, eggs and milk until combined.Pour the wet ingredient into the dry ongredients and fold them togetehr gently until combined.
Spoon the btter into the mffin tis, filling almost full.
Make the crumb topping by whisking together the flour, sugars and spices until combined.Using a fork, lightly mix in the melted butter until crumbs form. Don't over-mix. Spoon crumbs evenly over batter and gently press them down onto the batter so they're snug.
Bake for 5 mins. at 425 then, with muffins still in tins, reduce oven temperature to 350. Continue baking for 16-17 mins. or until a toothick inserted at the center comes out clean. Allow the muffins to cool in the mjuffin pans while you make the icing.
To make the icing - combine all the ingredients until smooth. Drizzle over muffins. Serve warm |
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Number Of
Servings: |
Number Of
Servings:15 |
Preparation
Time: |
Preparation
Time:10 minutes |
Personal
Notes: |
Personal
Notes: I used large muffin liners so it only made 12 - adjust baking time accordingly.
I goofed with the icing; be sure it isn't too thick or it's too much like frosting.
Obviously you could use pumpkin pie spice instead of the individual spices.
If you're going to freeze these, you could frost them after defrosting, if you'd prefer.
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