Ingredients:
Pumpkin Muffins
* 4 large eggs, room temp
* 1 & 2/3 cups granulated sugar
* 1 cup unsalted butter, melted
* 15 oz canned pumpkin puree
* 1 tsp vanilla extract
* 2 cups all-purpose flour
* 2 tsps baking powder
* 1 tsp baking soda
* 1 tsp ground cinnamon
* 1 tsp pumpkin pie spice
* 1 tsp salt
* Optional: 1/2 tsp pumpkin spice extract
Cream cheese icing
* 3 oz cream cheese, softened
* 3/4 cup powdered sugar
* 2-3 tbsp milk
Cinnamon Crumble topping
* 1/3 cup brown sugar
* 1/3 cup white sugar
* 1 cup flour
* 1/2 teaspoon cinnamon
* 1/8 teaspoon salt
* 6 tablespoons unsalted butter, melted
Directions:
Preheat oven to 350°F and line 2 (12-count) muffin tins with cupcake liners.
In a small bowl, combine all the crumble ingredients using your fingers, mix together until it resembles coarse wet sand. Set aside in the fridge.
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt. Set aside.
In a large bowl, add the eggs, granulated sugar, melted butter, vanilla & the optional pumpkin spice extracts and pumpkin puree. Beat until combined.
Fold in the dry ingredients with a spatula until just combined.
Put muffins in muffin tins and sprinkle the crumble on top of each.
For the glaze: combine all of the ingredients until creamy and smooth. Don’t add in all of the milk at once. Add in 1 tbsp at a time and as needed.
Bake for 22-27 minutes (I baked for 25 minutes) Let sit for 10 minutes before moving to cooling rack.