Pumpkin Crumble Muffins

@lovevivvPumpkin crumble muffins🎃🧁🍂 Ingredients: Cinnamon Crumble - 1 cup all-purpose flour - 2/3 cup light brown sugar - 1 tsp ground cinnamon - 1/2 cup unsalted butter, cut in cubes Pumpkin Muffins - 4 large eggs, room temp - 1 2/3 cups granulated sugar - 1 cup unsalted butter, melted - 15 oz canned pumpkin puree - 1 tsp vanilla extract - optional: 1/2 tsp @MagnoliaStarBaking pumpkin spice extract - 2 cups all-purpose flour - 2 tsps baking powder - 1 tsp baking soda - 1 tsp ground cinnamon - 1 tsp pumpkin pie spice - 1 tsp salt Cream cheese icing - 3 oz cream cheese, softened - 3/4 cup powdered sugar - 2-3 tbsp milk Directions: - Preheat oven to 350℉ and line 2 (12-count) muffin tins with cupcake liners. - In a small bowl, combine all the crumble ingredients using your fingers, mix together until it resembles coarse wet sand. Set aside in the fridge. - In a medium bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt. Set aside. - In a large bowl, add the eggs, granulated sugar, melted butter, extracts and pumpkin. Beat until combined. - Fold in the dry ingredients with a spatula until just combined. - Divide the batter evenly into each muffins tin and sprinkle the crumble over the top of each one. - Cook for 22-27 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack. - For the glaze: combine all of the ingredients until creamy and smooth. Don’t add in all of the milk at once. Add in 1 tbsp at a time and as needed. Drizzle over the muffins once they’re completely cool.


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Ingredients:

Cinnamon Crumble

• 1 cup all-purpose flour

• 2/3 cup light brown sugar

• 1 tsp ground cinnamon

• 1/2 cup unsalted butter, cut in cubes

Pumpkin Muffins

• 4 large eggs, room temp

• 1 2/3 cups granulated sugar

• 1 cup unsalted butter, melted

• 15 oz canned pumpkin puree

• 1 tsp vanilla extract

• 1/2 tsp pumpkin spice extract

• 2 cups all-purpose flour

• 2 tsps baking powder

• 1 tsp baking soda

• 1 tsp ground cinnamon

• 1 tsp pumpkin pie spice

• 1 tsp salt

Cream cheese icing

• 3 oz cream cheese, softened

• 3/4 cup powdered sugar

• 2-3 tbsp milk

Directions:

• Preheat oven to 350℉ and line 2 (12-count) muffin tins with cupcake liners.

• In a small bowl, combine all the crumble ingredients using your fingers, mix together until it resembles coarse wet sand. Set aside in the fridge.

• In a medium bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt. Set aside.

• In a large bowl, add the eggs, granulated sugar, melted butter, extracts and pumpkin. Beat until combined.

• Fold in the dry ingredients with a spatula until just combined.

• Divide the batter evenly into each muffins tin and sprinkle the crumble over the top of each one.

• Cook for 22-27 minutes or until an inserted toothpick comes out clean. Let the muffins cool in the pan for at least 10 minutes before transferring to a wire rack.

• For the glaze: combine all of the ingredients until creamy and smooth. Don’t add in all of the milk at once. Add in 1 tbsp at a time and as needed. Drizzle over the muffins once they’re completely cool.