Muffins:
1 3/4 c. flour
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. pumpkin pie spice
1/2 tsp. salt
1/2 c. oil
1/2 c. granulated sugar
1/2 cup brown sugar
1 1/2 c.pumpkin puree
2 eggs (room temperature)
1/4 milk (room temperature)
Whisk together first five ingredients in a large bowl and set aside. Whisk together wet ingredients and sugars until well mixed. Pour wet ingredients into the dry ingredients and fold in just until combined and no flour pockets exist. Fill greased cupcake cups or cupcake papers almost full. Add topping and press slightly into batter. Bake at 425* for 5 minutes; while muffins are still in the oven, reduce temperature to 350* and bake for 17-18 more minutes. Makes 15 muffins.
Topping:
3/4 c. flour
1/4 c. granulated sugar
1/4 c. brown sugar
1 tsp. pumpkin pie spice
6 Tbsp. melted butter
Whisk dry ingredients until well combined. Add melted butter and stir until crumbs form. Sprinkle topping over each muffin and press slightly into batter. Bake as instructed above.
Maple Icing: (optional, but really good!)
1 1/2 c. powdered sugar
2 Tbsp. real maple syrup
2 Tbsp. milk
As muffins are cooling, make the icing and spoon over warm muffins after about 10 minutes of cooling.
Muffins can be stored for 1-2 days in airtight container on the counter. They will last a week wrapped airtight in the fridge. Also, they can be made ahead of time (without icing) and stored in the freezer for up the 3 months. Thaw out before icing and serving.
