Tomorrow marks the start of October, and I’m over here loving on all things pumpkin. I’ll admit, there’s a lot of fall flavors I love more than pumpkin, but these muffins combined with a crumb topping and a glaze icing are such a perfect blend of the season.
Muffins
1 1/2c flour
1 tsp baking soda
1 tbsp cinnamon
1 1/2 tsp pumpkin pie spie
1/2c vegetable oil
1/2c sugar
1/2c brown sugar (I used light)
1 15oz can pumpkin puree
2 eggs
1/4c milk1. Preheat oven to 350. Spray a muffin tin with nonstick spray or grease with butter.
2. In a mixer, mix the flour, baking soda, cinnamon, pie spice until blended. Then, add in the oil, sugars, pumpkin, eggs and milk. Mix until combined.
3. Slowly spoon or pour the batter into the muffin tin, about halfway.

Crumble

As the oven preheats, make the crumb topping for the muffins.

3/4c flour
1/2c sugar
1/4c brown sugar
1 tsp pumpkin pie spice
​4-5 tbsp melted butter

Mix together (with a fork) the flour, sugars and spice together in a small bowl. Then, slowly add bits of the melted butter in and continue to mix until it becomes a crumb-like consistency. You may not need all of the butter – you want to add until it’s the consistency that you prefer and not too wet.

Slowly sprinkle the crumble over the muffins in the tins and then bake for about 20 minutes. .

Glaze

What is a pumpkin muffin without a delicious glaze over top?

1 1/2c powdered sugar
1 tbsp syrup
1 tsp nutmeg or pie spice
2 tbsp milk

Whisk all of the ingredients together until smooth, and drizzle over muffins once they come out of the oven.