Ingredients<\/u>:<\/b>
\nPumpkin Muffins<\/b>
\n* 4 large eggs, room temp
\n* 1 & 2\/3 cups granulated sugar
\n* 1 cup unsalted butter, melted
\n* 15 oz canned pumpkin puree
\n* 1 tsp vanilla extract
\n* \ufeff\ufeff2 cups all-purpose flour
\n* \ufeff\ufeff2 tsps baking powder
\n* \ufeff\ufeff1 tsp baking soda
\n* \ufeff\ufeff1 tsp ground cinnamon
\n* \ufeff\ufeff1 tsp pumpkin pie spice
\n* \ufeff\ufeff1 tsp salt
\n* Optional: 1\/2 tsp pumpkin spice extract <\/p>\n
Cream cheese icing<\/b>
\n* 3 oz cream cheese, softened
\n* \ufeff\ufeff3\/4 cup powdered sugar
\n* 2-3 tbsp milk<\/p>\n
Cinnamon Crumble topping <\/b>
\n* 1\/3 cup brown sugar
\n* 1\/3 cup white sugar
\n* 1 cup flour
\n* 1\/2 teaspoon cinnamon
\n* 1\/8 teaspoon salt
\n* 6 tablespoons unsalted butter, melted<\/p>\n
Directions<\/u>:<\/b>
\nPreheat oven to 350\u00b0F and line 2 (12-count) muffin tins with cupcake liners.<\/p>\n
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.<\/p>\n
In a medium bowl, combine the flour, baking powder, baking soda, cinnamon pumpkin pie spice, and salt. Set aside.<\/p>\n
In a large bowl, add the eggs, granulated sugar, melted butter, vanilla & the optional pumpkin spice extracts and pumpkin puree. Beat until combined. <\/p>\n
Fold in the dry ingredients with a spatula until just combined.<\/p>\n
Put muffins in muffin tins and sprinkle the crumble on top of each.<\/p>\n
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.<\/p>\n
Bake for 22-27 minutes (I baked for 25 minutes) Let sit for 10 minutes before moving to cooling rack.<\/p>\n","protected":false},"excerpt":{"rendered":"
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