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:
- Starting Up: Warm up your oven to 350°F (175°C). Get your muffin trays ready with either a light spray or muffin liners.
- 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.
- 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.
- 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.
- 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.
- 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!