Pumpkin Spice Crumble Muffins
I saw this recipe from a video on Facebook and it was one of those you just can't stop thinking about until you've tried it.
Pumpkin Spice Crumble Muffins. I mean the name itself has me practically drooling. And what better time to experiment? The weather is finally getting cooler and you can practically feel the season click. Add a pumpkin smell to all that and it is any girl's heaven.
This recipe comes from Sally's Baking Addiction. Here's what you need to make this pumpkin dream come true:
-1 and 3/4 cups all-purpose flour (spoon and leveled)
-1 teaspoon baking soda
-2 teaspoons ground cinnamon
-1 teaspoon pumpkin pie spice
-1/2 teaspoon salt
-1/2 cup canola or vegetable oil (I used vegetable)
-1/2 cup packed light or dark brown sugar (I used light)
-1/2 cup granulated sugar
-1 and 1/2 cups pumpkin puree
-2 large eggs, at room temp.
-1/4 cup milk, at room temp.
Then for the AMAZING crumb topping that goes on top:
-3/4 cup all-purpose flour (spoon and leveled)
-1/4 cup granulated sugar
-1/4 cup packed light or dark brown sugar (I used light)
-1 teaspoon pumpkin pie spice
-6 tablespoons unsalted butter, melted
Sally's Baking Addiction gives you a maple icing to pair with the muffins, but I ended up not using it. The muffins are so good, in my opinion, that you don't really need it.
Here's the recipe, just in case:
-1 and 1/2 cups confectioners' sugar
-2 tablespoons pure maple syrup
-2 tablespoons milk
1. Set your oven to 425 degree F. And spray your muffin tin with nonstick spray. Or you can line with cupcake liners. I recommend spraying your cupcake liners, too. The recipe says it makes about 15 cupcakes, but I came out with 16.
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until well combine.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined.
4. Pour the wet ingredients into the dry ingredients, then mix everything together gently, just until everything is combined and no flour pockets remain.
5. Spoon the batter into liners, filling them almost to the top.
6. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined.
7.Stir in the melted butter until the crumbs come together.
8. Spoon the crumbs onto the batter and press them down into the batter so they bake into it.
9. Bake for 5 minutes at 425 then, keeping the muffins in the oven, lower the heat to 350 degrees and bake for an additional 16-17 minutes or until a toothpick comes out clean.
These muffins will cook for an overall 21-22 minutes. Let them cool for about 10 minutes before you apply the icing (if you choose to do so).
These muffins are amazing and you can freeze them for up to 3 months. Just leave in the refrigerator to thaw overnight and microwave in the morning! Seriously, a game changer. Hope you love them as much as I do! Thank you, Sally's Baking Addiction.
https://sallysbakingaddiction.com/…/pu…/
