PUMPKIN CRUMB CAKE MUFFINS

Pumpkin Crumb Cake Muffins image

These pumpkin crumb cake muffins just scream autumn to me. I love a rich, moist muffin that's topped with plenty of crumb topping. Honestly, the topping may be the best part. -Andrea Potischman, Menlo Park, California

Provided by Taste of Home

Categories Breakfast

Time 45m

Yield 8 servings.

Number Of Ingredients 20

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Ingredients

1 cup all-purpose flour
1/4 cup sugar
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Dash salt
1 large egg, room temperature
3/4 cup canned pumpkin
1/2 cup coconut oil, melted
1/4 cup sour cream
TOPPING:
1/4 cup all-purpose flour
2 tablespoons sugar
1 tablespoon brown sugar
1/8 teaspoon ground cinnamon
4-1/2 teaspoons butter or coconut oil, metled
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon 2% milk

Steps:

Preheat oven to 350°. In a large bowl, whisk the first 7 ingredients. In another bowl, whisk egg, pumpkin, melted oil and sour cream until blended. Add to flour mixture; stir just until moistened. Fill 8 greased or paper-lined muffin cups., For topping, in a small bowl, mix flour, sugars and cinnamon; stir in melted butter until crumbly. Sprinkle over batter; press lightly into batter. Bake until a toothpick inserted in center comes out clean, 22-25 minutes. Cool 5 minutes before removing from pan to a wire rack., Combine glaze ingredients; drizzle over muffins. Serve warm.

Nutrition Facts : Calories 342 calories, Fat 19g fat (15g saturated fat), Cholesterol 31mg cholesterol, Sodium 131mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 3g protein.