Pumpkin Crumb Cake Muffins

Ingredients:

• 1 3/4 cups flour
• 1 tsp. baking soda
• 2 tsp. ground cinnamon
• 1 tsp. pumpkin pie spice
• 1/2 tsp. salt
• 1/2 cup canola or vegetable oil
• 1/2 cup light or dark brown sugar
• 1 1/2 cups canned pumpkin puree
• 2 large eggs, at room temperature
• 1/4 cup milk, at room temperature

Crumb Topping

• 3/4 cup flour
• 1/4 cup sugar
• 1/4 cup light or dark brown sugar
• 1 tsp. pumpkin pie spice
• 6 TBSP. unsalted butter, melted

Maple icing (optional)

• 1 1/2 cup powdered sugar
• 2 TBSP. pure maple syrup
• 2 TBSP. milk

Instructions:

1. Preheat oven to 425 degrees F. Spray muffin pan with nonstick spray or line with cupcake liners. Set aside.
2. Making the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice and salt together until combined. Set aside.
3. In a medium bowl, whisk the oil, sugars, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, fold everything together gently just until combined.
4. Spoon the batter into the cupcake pan or liners, filling them almost full.
5. Making the crumb topping: Whisk the flour, sugars and pumpkin spice together until combined. Using a fork, lightly mix in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter. 
6. Bake for five minutes at 425 degrees F, then, reduce the oven temperature to 350 degrees F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the pan as you make the maple icing. 
7. Making the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. 

 Recipe & photo adapted from sallysbakingaddiction.com