Crisp fall mornings are best enjoyed with a fall inspired breakfast! Pumpkin Crumble Muffins are the perfect breakfast treat.
INGREDIENTS:
Crumb topping:
- 3 tablespoons granulated sugar
- ⅓ cup brown sugar, packed
- ¾ teaspoon ground cinnamon
- pinch of salt
- ¾ cup all purpose flour
- 6 tablespoons unsalted butter, melted
Muffins:
- 1-¾ cups all purpose flour
- 1-½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1-¼ cups canned pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup milk
Cinnamon icing:
- ½ cup powdered sugar
- dash of ground cinnamon
- 2+ teaspoons milk
Recipe & Photos courtesy of Theresa Edgar
DIRECTIONS:
For the crumb topping:
- In a medium bowl, combine sugars, cinnamon, salt, and flour. Add the melted butter and stir until combined.
- Set aside.
For the muffins:
- Preheat oven to 350°F.
- Grease 12 cup muffin tin or line with paper liners. (You can also do 6 mammoth size muffins instead of 12 regular size muffins)
- In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
- In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and milk until combined.
- Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
- Divide the batter between muffin cups. Crumble the topping over the tops of each muffin.
- Bake for approximately 20 minutes (30 minutes for mammoth muffins), until a toothpick inserted into the center of the muffins comes out clean.
- Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
For the icing:
- Whisk all ingredients until smooth, increasing the milk 1 teaspoon at a time until you reach your desired consistency. Add more powdered sugar (to thicken) or more milk (to thin).
- Use a small spoon to drizzle icing over the tops of the cooled muffins
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