Pumpkin Muffins

These Pumpkin Muffins are the ultimate fall treat, combining warm spices, moist pumpkin, and a buttery crumb topping for an irresistible bite. Topped with a light cinnamon icing, they’re perfect for breakfast, brunch, or as a dessert with a cozy cup of coffee. The crumb topping adds a satisfying crunch, while the pumpkin puree keeps the muffins tender and full of seasonal flavor.

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Ingredients:

Crumb Topping:

• 3 tablespoons granulated sugar
• ⅓ cup brown sugar, packed
• ¾ teaspoon ground cinnamon
• Pinch of salt
• ¾ cup all-purpose flour
• 6 tablespoons unsalted butter, melted

Muffins:

• 1 ¾ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 2 large eggs
• 1 cup granulated sugar
• ½ cup canola or vegetable oil
• 1 ¼ cups canned pumpkin puree
• 1 teaspoon vanilla extract
• ¼ cup apple juice or milk

Cinnamon Icing:

• ½ cup powdered sugar
• Dash of ground cinnamon
• 2+ teaspoons milk

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Instructions:

For the Crumb Topping:

1. In a medium bowl, combine the granulated sugar, brown sugar, cinnamon, salt, and flour.
2. Add the melted butter and stir with a fork until the mixture is crumbly. Set aside.

For the Muffins:

1. Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin or line it with paper liners.
2. In a large bowl, whisk together the flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt.
3. In a separate bowl, whisk together the eggs, sugar, oil, pumpkin puree, vanilla extract, and apple juice (or milk) until fully combined.
4. Gently fold the wet ingredients into the dry ingredients using a rubber spatula. Mix until just combined, being careful not to over-mix to keep the muffins light and fluffy.
5. Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Use an ice cream scoop for even portions.
6. Sprinkle the crumb topping generously over each muffin, pressing lightly to help it adhere.
7. Bake for approximately 20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

For the Cinnamon Icing:

1. In a small bowl, whisk together the powdered sugar, cinnamon, and milk until smooth. Adjust the consistency by adding more milk if needed.
2. Once the muffins have cooled, drizzle the cinnamon icing over the tops. Let the icing set before serving.

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Description and Tips:

These Pumpkin Muffins are a delightful balance of cozy pumpkin flavor and rich spices like cinnamon and pumpkin pie spice. The crumb topping provides a buttery, sugary crunch that perfectly contrasts the moist interior of the muffins. Adding the drizzle of cinnamon icing enhances the sweetness, making each bite even more irresistible.

• Tip for perfect crumb topping: Ensure that your butter is fully melted before mixing with the sugars and flour. This will help form the signature clumps that provide texture to the muffins.
• Don’t over-mix the batter to avoid dense muffins. Stir just until the dry ingredients are combined with the wet mixture.
• Substitute apple juice with milk if you prefer a more neutral flavor, though the apple juice adds a subtle fruity note that complements the pumpkin.
• Make ahead tip: You can prepare the crumb topping and muffin batter in advance. Store them separately in the fridge, and assemble right before baking for fresh, warm muffins any time.

Enjoy these muffins as a snack, breakfast treat, or a sweet finish to a fall meal!