Ingredients:
1 and 3/4 cups (220g) all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
1/2 teaspoon salt
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 cups pumpkin puree
2 large eggs, at room temperature
1/4 cup (60ml) milk, at room temperature**
Crumb Topping:
3/4 cup (94g) all-purpose flour
1/4 cup (50g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pumpkin pie spice*
6 Tablespoons (86g) unsalted butter, melted
Maple Icing (optional):
1 and 1/2 cups (180g) confectioners’ sugar
2 Tablespoons (30ml) pure maple syrup
2 Tablespoons (30ml) milk**
Recipe Notes:
* Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice. Sometimes I use closer to 1 and 1/4 teaspoons pumpkin pie spice. I like a lot of spice flavor!
** Any milk works. I’ve tested with unsweetened vanilla almond milk, whole milk, and skim milk. You can use any, dairy or non.
Directions:
Get full recipe >> Pumpkin Crumb Cake Muffins @ sallysbakingaddiction.com