Pumpkin Crumb Cake Muffins

Ingredients

• all-purpose flour219 g
• baking soda — 1 tsp4.5 g
• ground cinnamon — 2 tsp5 g
• pumpkin pie spice — divided2 tsp
• salt — ½ tsp3 g
• vegetable oil120 ml
• granulated sugar100 g
• brown sugar100 g
• canned pumpkin puree340 g
• large eggs — at room temperature2 ea
• milk — at room temperature60 ml
• all-purpose flour — for the crumb topping94 g
• granulated sugar — for the crumb topping50 g
• brown sugar — for the crumb topping50 g
• unsalted butter — melted85 g
• powdered sugar — for the icing180 g
• maple syrup — for the icing30 ml
• milk — for the icing30 ml
• salt — a pinch0.4 g

Method

1. Preheat oven to 425°F (218°C). 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 way.
2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, 1 tsp of the pumpkin pie spice, and salt together. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together. Pour the wet ingredients into the dry ingredients, then whisk just until combined and no flour pockets remain.
3. Spoon the batter into the liners, filling them almost full.
4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and the remaining 1 tsp pumpkin pie spice together. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix. Spoon the crumbs evenly on top of the batter and gently press them down so they’re snug.
5. Bake for 5 minutes at 425°F (218°C), then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan as you make the icing.
6. Make the icing: Whisk the powdered sugar, maple syrup, milk and salt together until smooth. Drizzle over the muffins and serve warm. Store covered at room temperature for 1–2 days or in the refrigerator for up to 1 week.