I love fall and I love Pumpkin treats. These Pumpkin Muffins were To. Die. For. Even the Mister took one bite and did some moaning over their deliciousness. The next day he and I both had about 3 muffins each. I would cut one in quarters telling myself it was just a tiny piece. Throughout the day I’d find myself eating the next quarter then the next until, before I knew it, I had eaten 3 muffins. It was so worth it though because it was so good.
To make things easier for filming, we pre-measured everything and it was really nice. I don’t do it all the time because I like to show how we dirty the least amount of dishes as possible.
First, mix all the dry ingredients.
Then mix the wet ingredients in a separate bowl. I hate this step but for muffins it’s important.
Pour the wet ingredients into the dry ingredients and fold gently. You don’t want to over mix or you will end up with cone shaped muffins rather than nicely rounded ones.
Spray your muffin tins. It will make 15 muffins so spray enough for that. Or you can use liners. I don’t love liners for muffins for some weird reason.
Using a size 16 scoop, fill your 15 muffin tins about 2/3 of the way full.
Next, you’ll want to make the crumb topping.
Mix all the ingredients with a pastry blender if you have one. If not, a fork will be fine. Usually you use the pastry blender when you are mixing cold butter but I like it for any crumb topping.
Bake them in the oven at 425 degrees for 5 minutes then turn the oven down to 350 degrees and cook for another 18-20 minutes.
While they bake, make the icing.
It’s kind of stiff to stir at first but it should all come together. You can use real maple syrup if you want buy I really liked the Maple Flavor. It reminded me of a maple donut. It adds so much flavor and character to the muffins.
We just used the whisk to drizzle the icing over the muffin and it worked out great. You can take them out of the muffin tin first but I didn’t want to dirty another work area.
They came out of the pan beautifully. They were really good warm. I really liked them the next day though. It gave it time for all the flavors to settle and mix and the icing kind of softened again and they just melt in your mouth.
1 ¾ cup Flour
1 tsp. Baking Soda
½ tsp. Salt
2 tsp. Cinnamon
1 tsp. Pumpkin Pie Spice
½ cup Oil
½ cup Granulated Sugar
½ cup Brown Sugar, packed
1 ½ cups Canned Pumpkin Puree
¼ cup milk
¾ cup Flour
¼ cup Granulated Sugar
¼ cup Brown Sugar, packed
1 tsp. Pumpkin Pie Spice
3 Tbsp. Butter, melted
1 ½ cups Powdered Sugar
¼ tsp Mapleine Flavoring
2 Tbsp Milk
1-Make sure you have all your ingredients and clean the work area.
2-Turn the oven on to 425 degrees.
3-In a larger size bowl mix the flour, baking soda, salt, cinnamon, and pumpkin pie spice.
4-In a medium size bowl, mix the granulated sugar, brown sugar, pumpkin puree, eggs, oil, and milk.
5-Pour the wet ingredients into the dry ingredients and fold gently. You do not want to over mix.
6-Scoop into muffin tins. You can use liners or just spray the pan really well. It will make 15 muffins so have 15 ready. I like to use the number 16 scoop and scoop up from the edges so you don’t agitate the batter too much.
7-Set the muffins aside and mix all the ingredients to the crumb topping. I like to use a pantry blender but you can easily use a fork.
8-Spread the crumbs on top of the unbaked muffins.
9-Place the muffins in the oven at 425 degrees. Set the timer for 5 minutes then turn the oven down to 350 degrees and bake another 18-20 minutes. You want the muffin to spring back when you press down on it. You could also put a toothpick in the top middle of the muffin. If it comes out clear of any batter, then you know it’s ready.
10-While it bakes, you can clean up the mess and prepare the icing.
11-Whisk all the icing ingredients together until it’s smooth and a little runny but not too runny.
12-Use the whisk to drizzle the icing over the hot muffins.
13-Let them sit and cool for a few minutes before eating. Store any extra in an airtight container.
14-Eat, Share, Enjoy!!!