Spiced Pumpkin Muffins with Streusel Topping and Maple Glaze

Ingredients:

For the Pumpkin Muffins:

• 1 can (15 ounces) of pumpkin puree (ensure it’s pure pumpkin, not pie mix)
• 1 and 1/2 cups of cooking oil
• 3/4 cup of compact brown sugar (roughly 165 grams)
• 1 cup of white sugar (around 220 grams)
• 4 eggs, large size
• 1 splash of vanilla essence
• 3 cups of plain flour (390 grams, measured correctly)
• 1 and 1/4 tsp of salt
• 2 tsp each of baking powder and baking soda
• 2 tsp of cinnamon spice
• 1 and 1/4 tsp of ground ginger
• 3/4 tsp of grated nutmeg
• A hint of cloves, ground
• A dash of cardamom (feel free to skip if not on hand)

For the Crumble Topping:

• 3/4 cup of melted butter with salt (12 tablespoons or roughly 170 grams)
• 1 and 1/2 cups of plain flour (around 195 grams, measured correctly)
• 1/4 cup each of white sugar (roughly 54 grams) and compact brown sugar (around 55 grams)
• 1 and 1/2 tsp of cinnamon spice
• 1/2 tsp of grated nutmeg
• A pinch of salt

For the Sweet Maple Drizzle:

• 1 and 1/2 cups of icing sugar
• 2 tbsp each of pure maple syrup and milk (any variety)
• A hint of cinnamon (adjust according to preference)

Steps:

1. Starting Up: Warm up your oven to 350°F (175°C). Get your muffin trays ready with either a light spray or muffin liners.
2. Crumble Topping: Melt butter in a mid-sized bowl. Mix in the other crumble ingredients until the texture is just right – neither too dry nor too wet. If it feels too moist, add a bit more flour.
3. Muffin Mix: In a spacious bowl, combine the pumpkin puree, cooking oil, both sugars, eggs, and vanilla essence. Slowly fold in the dry ingredients until fully incorporated, making sure not to overbeat.
4. Baking: Portion the batter into the muffin cups until they are slightly more than 2/3 full. Sprinkle a generous amount of the crumble topping on each, pressing lightly to ensure it sticks. Bake them for 18-23 minutes – they’re ready when a tester comes out with just a few moist bits.
5. Sweet Maple Drizzle: Combine all glaze ingredients in a bowl, whisking until smooth. If it’s too thick, add a bit more milk. Add cinnamon to your liking.
6. Serving: Let the muffins settle in the tray for a couple of minutes before transferring them to a cooling rack. While they’re still a bit warm, drizzle the sweet maple glaze on top. If any are left over, store them in a sealed container at room temperature for up to 4 days. Relish every bite!