Pumpkin Crumb Cake Muffins

Pumpkin muffins are not just for fall! When they are this good, it is easy to bake them all year round.

Ingredients:

Muffins

1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice*

1/2 teaspoon salt

1/2 cup vegetable oil

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 1/2 cups canned pumpkin (not pumpkin pie mix)

2 large eggs, at room temperature

1/4 cup milk, at room temperature

*Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice.

Crumb Topping

3/4 cup all-purpose flour

1/4 cup granulated sugar

1/4 cup packed light brown sugar

1 teaspoon pumpkin pie spice*

6 Tablespoons butter, melted

Maple Icing (optional)

1 1/2 cups confectioners' sugar

2 Tablespoons pure maple syrup

2 Tablespoons milk

Directions:

Preheat oven to 350°F.

Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.

Make the muffins:

In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside.

In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin, eggs and milk together until combined.

Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into liners, filling them 3/4 full.

Make the crumb topping:

Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined.

Stir in the melted butter until crumbs form.

Spoon crumbs evenly on top of the batter and gently press them down into the batter.

Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.

*For mini muffins, bake for 11-13 minutes at 350°F or until a toothpick inserted in the center comes out clean.

Make the icing:

Whisk all of the icing ingredients together until combined and smooth.

Drizzle over muffins and serve warm.

Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.