Pumpkin Crumb Cake Muffins

Ingredients:

• 1 and 3/4 cups Whole Wheat Pastry Flour
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 ground ginger
• 1/4 ground cloves
• 1/4 ground allspice
• 1/2 teaspoon salt
• 1/2 cup coconut oil melted
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 cups butternut squash or pumpkin puree
• 2 large eggs, at room temperature
• 1/4 cup milk, at room temperature

Crumb Topping

• 3/4 cup Whole Wheat Pastry Flour
• 1/2 cup packed light or dark brown sugar
• 1/4 teaspoon ground nutmeg
• 1/4 ground ginger
• 1/4 ground cloves
• 1/4 ground allspice
• 6 Tablespoons butter, melted

Maple Icing (optional)

• 1 and 1/2 cups confectioners' sugar
• 2 Tablespoons pure maple syrup
• 2 Tablespoons milk

Directions:

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 manner. Set aside.
2. Make the muffins: In a large bowl, whisk the flour, baking soda, spices, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
3. Spoon the batter into liners, filling them almost full.
4. Make the crumb topping: Whisk the flour, sugar, and spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter.
5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. *For mini muffins, bake for 11-13 minutes at 350°F or until a toothpick inserted in the center comes out clean.
6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1-2 days or in the refrigerator for up to 1 week.

based on:  https://sallysbakingaddiction.com/2016/09/30/pumpkin-crumb-cake-muffins/print/