While life is far from “normal” it continues. With that I mean, fall and pumpkin season now in full swing. I’ll be honest, COVID holidays look very different than normal holidays once did. I don’t know about you, but crowds now terrify me, gatherings of any kind immediately put one on edge and while I try desperately to embrace the “new normal” and connect with others safely, it is terrifying.
Fear is real. I run anxious generally, but life has jolted me into a constant state of alertness that I find exhausting. But when I push aside whatever momentary paralyzing fear I have, I’m careful, I’m safe, and I continue to make good choices. I also continue to cook and bake with abandon, because it helps me stay grounded, process things and stay sane.
With pumpkin season’s arrival I was determined to develop a recipe for pumpkin muffins that I loved enough to blog about. With time on my hands. and canned pumpkin finally available again, I dove in. It was a worthwild endeavor. The stars aligned and finally I got the the taste, texture and sweetness level exactly where I wanted it.
Some may laugh at this, but it’s not so funny, muffin recipes can be incredibly tricky. The crumb, texture, moisture, sweetness, flavor, density and flavor all matter. They also need to work together. These pumpkin muffins with crumb topping do just that. They are incredibly moist, bursting with fall flavor with the perfect cinnamon-brown sugar crumb topping balance we’re all craving this time of year. And the drizzle, is just a bonus, but I wouldn’t make them without it.
For these pumpkin muffins I went small batch, meaning, the recipes makes half a dozen, which works perfectly for the quick fall fix you may be looking for, or if you happen to the only one in your household obsessed with pumpkin like I am.
Small Batch Pumpkin Muffins With Crumb Topping
- For The Muffins:
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoons cinnamon
- pinch of cloves
- dash of salt
- 1/2 cup unflavored coconut oil, melted
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3/4 cup canned pumpkin puree
- 1 egg
- 1/4 cup sour cream
- For the Crumb Topping:
- 1/2 cup all-purpose flour
- 3 tablespoons sugar
- 3 tablespoons brown sugar
- 1/8 teaspoon cinnamon
- 3 tablespoons unsalted butter, melted
- For the Glaze:
- 3/4 cup confectioners' sugar
- 2 tablespoons milk
- Step 1 Preheat oven to 350 degrees F. Line a muffin pan with 6 muffin liners and lightly oil. Set aside.
- Step 2 For the Muffins: In a large bowl, add the flour, baking soda, cinnamon, cloves and salt, mix well and set aside.
- Step 3 In a medium bowl, add the coconut oil, sugar, brown sugar, pumpkin puree, egg and sour cream and mix until well blended. Next, add the pumpkin mixture into the flour mixture and using a large rubber tip spatula, gently fold until blended. Spoon the batter into the prepared muffin tin. Gently tap the pan on the counter to flatten. Set aside
- Step 4 For the Crumb Topping: In a small bowl add the flour, sugar, brown sugar, and cinnamon together until combined. Add the the melted butter and using a fork. gently mix until crumbs form. Be careful not to over mix. Divide the crumb topping among the muffins and press slightly into the batter.
- Step 5 Place the muffins in the oven and bake for about 21-25 minutes or minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool completely before glazing.
- Step 6 For the Glaze: In a small bowl add the confectioners’ sugar and milk together until combined and smooth. Drizzle over muffins and serve warm.
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