Pumpkin Crumble Muffins | Munchies by Mallory

Munchies by Mallory

Pumpkin Crumble Muffins

Serves 1220 mins prep22 mins cook

Recipe #3 for my pumpkin series! These pumpkin crumble muffins combine a moist pumpkin muffin base with a sweet crumble topping and an optional cinnamon maple icing.

0 servings

What you need

cup brown sugar

oz pumpkin puree

cup flour

cup confectioners sugar

Challenge Butter, Unsalted, European Style

tbsp unsalted butter

O Organics Cane Sugar, Granulated, Organic

cup granulated sugar

Bluebonnet Nutrition Vegetable Oil Sticks

cup vegetable oil

O Organics Maple Syrup, Organic, 100% Pure

tsp maple syrup

McCormick Gourmet™ Organic Ground Saigon Cinnamon

tsp ground cinnamon

tsp vanilla extract

tsp pumpkin pie spice

Arm & Hammer Fridge-N-Freezer Baking Soda

tsp baking soda

tsp milk

cup sugar

egg

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Instructions

**Pumpkin Muffins:** Combine 1 3/4 c flour, 3/4 c granulated sugar, 3/4 c brown sugar, 1 tsp baking soda & 2 1/2 tsp pumpkin spice in a bowl. In a different bowl, combine 15 oz pumpkin puree, 1/2 c vegetable oil, 2 eggs, & 1 tsp vanilla extract. Then gently fold in the dry mix into the wet mix. DO NOT OVERMIX!!! Scoop into lined muffin pan. **Crumble Topping:** Combine 2 tbsp melted butter with 1/3 c sugar & 1/3 c flour. Sprinkle on top of each muffin. **Bake:** Bake at 350°F (175°C) for 20-25 minutes. **Cinnamon Maple Icing (Optional):** Whisk together 1/2 c confectioners sugar, 2 tsp maple syrup, 1 tsp milk, & 1/4 tsp cinnamon. Drizzle on top of each muffin.

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