Pumpkin Muffins with Crumb Topping and Maple Glaze

Get your sweaters on and let's meet in the kitchen! This recipe can be adapted for vegan, gluten-free, and dairy-free diets. The crumb topping and maple glaze are totally optional, but they do add a little extra pizazz to these tasty seasonal treats. You can even cook-a-long in a go-at-your-own-pace video with Chef Alicia, at https://www.pathtopanacea.com/cooking-videos

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425 degrees Fahrenheit. If necessary, grease your muffin tin with butter or non-stick cooking spray (or line with baking cups).

Step 2

In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add the eggs, and mix well. Add the pumpkin purée, milk, pumpkin spice blend, baking soda, vanilla extract, and salt. It might be helpful to switch to using a wooden spoon or rubber spatula now.

Step 3

Add the flour and oats to the bowl and mix until just combined. Be careful not to overmix it, a few lumps are okay. If you’d like to add any additional mix-ins, like nuts, chocolate, or dried fruit, fold them in now.

Step 4

If Adding crumb topping, set muffins aside and assemble. Spoon crumble over the top of the muffins BEFORE baking.

Step 5

Divide the batter evenly between the muffin cups. Bake muffins for 5 minutes at 425 degrees. Keeping muffins in the oven, reduce heat to 325 degrees and bake an additional 18-22 minutes, or until a toothpick inserted into a muffin comes out clean.

Step 6

Add icing (if using), let cool, and enjoy!

Step 7

In a medium bowl, combine both sugars, the cinnamon, and melted butter. Using a rubber spatula, stir in the flour. The crumb topping will be thick and crumbly. Set aside.

Step 8

Before baking, press a handful of crumb topping into the tops of muffins.

Step 9

Whisk all of the ingredients together and drizzle over warm muffins when they come out of the oven.

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