Pumpkin Crumb Cake Muffins

It looks like a lot, but most of the ingredients are pantry staples-- and they're used again in the crumb topping!

INGREDIENTS

1 and 3/4 cups (220g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1/2 cup (120ml) canola or vegetable oil
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 cups (340g) canned pumpkin puree
2 large eggs, at room temperature
1/4 cup (60ml) milk, at room temperature

CRUMB TOPPING
3/4 cup (94g) all-purpose flour (spoon & leveled)
1/4 cup (50g) granulated sugar
1/4 cup (50g) packed light or dark brown sugar
1 teaspoon pumpkin pie spice
6 Tablespoons (86g) unsalted butter, melted

MAPLE ICING (OPTIONAL)
1 and 1/2 cups (180g) confectioners' sugar
2 Tablespoons (30ml) pure maple syrup
2 Tablespoons (30ml) milk


INSTRUCTIONS
Visit Pumpkin Crumb Cake Muffins By Sally's Baking Addiction - Sally's Baking Addiction @ www.sallysbakingaddiction.com for full recipe

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