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INGREDIENTS:
Servings - 12 muffins
Dry Ingredients:
1 1/2 cups all purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
Wet Ingredients:
2 large eggs
1/3 cup canola oil
1/4 cup sour cream
1 cup pumpkin puree
2 tsp vanilla extract
Crumb Cake Topping:
1/2 cup all purpose flour
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp cinnamon
1/4 cup unsalted butter melted
Icing:
1/2 cup powdered sugar
1 tbsp milk
Instructions:
1.) Preheat oven to 375 degrees F.
2.) In a mixing bowl, combine all the dry ingredients together. Set aside.
3.) In a separate mixing bowl, whisk together all the wet ingredients. Then gradually mix in spoonfuls of the dry ingredients into the wet ingredients. Mix until there are no lumps
4.) Add scoops of the batter into muffin liners. Set aside.
5.) In a small bowl, mix together ingredients for the crumb cake topping. Add spoonfuls of the crumb topping over each muffin.
6.) Bake at 375 degrees for 25-30 minutes. Insert a toothpick in the center of the muffin. If the toothpick comes out clean, then it is cooked through. If not, then allow to bake in 5 minute increments until it is done.
7.) Once muffins are done, allow them to cool completely. While waiting, make the icing by mixing powdered sugar and milk together.
8.) Drizzle icing over cooled muffins. Enjoy!
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