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Pumpkin Crumb Cake Muffins

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The manufacturing procedure is extremely simple, you simply need to comply with the techniques that we have created on this page. The complying with are the stages of just how to cook Pumpkin Crumb Cake Muffins.

Ingredients:

1 and 3/4 cups (220g) all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon pumpkin pie spice*

1/2 teaspoon salt

1/2 cup (120ml) canola or vegetable oil

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light or dark brown sugar

1 and 1/2 cups pumpkin puree

2 large eggs, at room temperature

1/4 cup (60ml) milk, at room temperature**

Crumb Topping:

3/4 cup (94g) all-purpose flour

1/4 cup (50g) granulated sugar

1/4 cup (50g) packed light or dark brown sugar

1 teaspoon pumpkin pie spice*

6 Tablespoons (86g) unsalted butter, melted

Maple Icing (optional):

1 and 1/2 cups (180g) confectioners’ sugar

2 Tablespoons (30ml) pure maple syrup

2 Tablespoons (30ml) milk**

Recipe Notes:

* Instead of prepared pumpkin pie spice, you can use 1/4 teaspoon each of ground nutmeg, ground ginger, ground cloves, and ground allspice. Sometimes I use closer to 1 and 1/4 teaspoons pumpkin pie spice. I like a lot of spice flavor!

** Any milk works. I’ve tested with unsweetened vanilla almond milk, whole milk, and skim milk. You can use any, dairy or non.

Directions:

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