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Moist Pumpkin Crumb Muffin
Prep Time
15
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
35
minutes
minutes
Servings
12
Author
Jenn Powell
Ingredients
pumpkin muffins:
2
eggs
1
cup
sugar
½
cup
brown sugar
½
15 oz can pumpkin
¾
cup
applesauce
1 1/2
cups
flour
1
tsp
baking soda
½
tsp
baking powder
2
tsp
cinnamon
1
tsp
nutmeg
½
tsp
salt
crumb topping:
⅓
cup
granulated sugar
⅓
cup
brown sugar
1
tsp
cinnamon
1
tsp
nutmeg
¼
tsp
salt
½
cup
unsalted butter
melted
1½
cups
flour
maple icing:
2
tablespoons
butter
1/4
cup
maple syrup
1¼
cups
powdered sugar
2
teaspoons
vanilla
2
tablespoons
water
Instructions
To make the crumb topping: combine sugars, cinnamon and salt in a medium bowl. Whisk in melted butter and add flour.
To make the muffins: Preheat oven to 350.
Place paper liners in a regular sized muffin.
In a large bowl, beat the eggs, brown sugar, granulated sugar, applesauce, pumpkin until smooth.
In a separate bowl, combine the flour, baking soda, baking powder, pumpkin pie spice and salt until combined.
Add the flour mixture to the pumpkin mixture and mix well.
Fill paper-lined muffin cups three-fourths of the way full.
Top the muffin batter with the crumble topping until they're overflowing.
Bake the muffins for 20 minutes. .
To make the drizzle: In a medium saucepan over medium-high heat, melt the butter.
Cook for about 3 minutes until butter starts to melt.
Remove from heat.
Add the powdered sugar, vanilla, maple syrup and water and stir.
Using a spoon, drizzle over baked muffins.