These muffins are what any muffin should taste like.  They are bursting with pumpkin flavor and who doesn’t love crumb topping!  In my opinion, everything is better with crumb topping.  Top the muffins off with a maple glaze.  They are great for breakfast, lunch, dinner or an afternoon snack.

Ingredients:

Muffins:

• 1 and 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 cup canola or vegetable oil
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 cups pumpkin puree
• 2 large eggs, at room temperature
• 1/4 cup milk, at room temperature

Crumb Topping:

• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup packed light or dark brown sugar
• 1 teaspoon pumpkin pie spice
• 6 Tablespoons unsalted butter, melted

Maple Icing:

• 1 and 1/2 cups confectioners’ sugar
• 2 Tablespoons pure maple syrup
• 2 Tablespoons milk

Directions:

Preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.

Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them almost full.

Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.

Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.

Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.

Recipe from Sally’s Baking Addiction