Pumpkin Crumb Muffins
This one is a touch more technical than my last few baking projects. To ensure that the crumble sets properly and doesn’t sink into the muffin itself its important to start the baking process at high temperature and quickly lowering it in the first few minutes. Inspired by Sally's Baking Addiction, I kept the technique the same but subbed in some bonus SKORDO spices to really elevate the flavor.
Makes 15 servings
Ingredients:
For the muffin:
- 1 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoon Indonesian Cinnamon
- 1 1/2 teaspoon SKORDO Pumpkin Pie Spice
- 1/2 teaspoon Pink Himalayan Sea Salt, ground
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1/2 cup canola oil
- 2 eggs
- 1 1/2 cup pumpkin puree
- 1/4 cup milk, or milk alternative (we dream of oat milk next batch!)
- 1 teaspoon vanilla extract
For the crumb:
- 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup dark brown sugar
- 1 teaspoon SKORDO Pumpkin Pie Spice
- 6 tablespoons unsalted butter, melted
For the glaze:
- 1 1/2 cup confectioners sugar
- 2 tablespoons Runamok Sugar Maker's Cut Maple Syrup
- 2 tablespoons milk, or milk alternative
- 1 teaspoon vanilla extract
Directions:
- Preheat oven to 425 degrees F.
- First, mix your crumb topping. Whisk all ingredients together with a fork, and set aside.
- Sift dry ingredients together.
- In a separate bowl, mix canola oil, granulated sugar, and brown sugar together. Once combined, add eggs and extract and mix again.
- Stir in pumpkin puree + milk, then fold with dry mixture, being careful not to overmix.
- Spoon into prepared muffin pan until 3/4 full.
- Gently crumble crumb mixture onto muffin batter.
- Bake 5 minutes, then lower oven temp to 350 degrees F and continue to bake 15-17 minutes.
- While muffins are cooling, mix the glaze. Whisk all ingredients together until smooth. Drizzle onto cooled muffins.
- Enjoy!
