Pumpkin Crumble Muffins

Ingredients

1 and 3/4 cups (219g) all-purpose flour 

1 teaspoon baking soda

2 teaspoons ground cinnamon

⅛  teaspoon cloves

⅛  teaspoon freshly ground nutmeg 

1/2 teaspoon salt

1/2 cup (113g/120ml) avocado oil

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed brown sugar

1 and 1/2 cups (340g) canned pumpkin puree

2 large eggs, at room temperature

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

Crumb Topping

3/4 cup (100g) Turkey Red Flour

1/4 cup (50g)  sugar

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

⅛ teaspoon cloves

⅛ teaspoon freshly ground nutmeg

½ teaspoon cinnamon

6 Tablespoons  unsalted butter, softened

Icing

1 cup (120g) powdered sugar

2 Tablespoons (30g/ml) milk

pinch of salt

Instructions

Preheat oven to 425°F (218°C). Line enough cupcake pan with 24 liners. Set aside.

Make the muffins: In a large bowl, whisk the flour, baking soda, spices, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then whisk everything together just until combined, do not over mix. Spoon the batter into liners, filling them almost full.

Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and spices together until combined. Using a fork, lightly mix in the butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter.

Bake for 5 minutes at 425°F then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing. 

Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm. Cover tightly and store at room temperature for 1–2 days or in the refrigerator for up to 1 week.