Whisk all of the icing ingredients together until combined and smooth. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.īake for 5 minutes at 425 degrees F then keeping the muffins in the oven, reduce the oven temperature to 350 degrees F (177 degrees C).īake for an additional 16 to 17 minutes or until a toothpick inserted in the center comes out clean.Īllow the muffins to cool for 10 minutes in the muffin pan as you make the icing. Using a fork, lightly mix in the melted butter until crumbs form. They’re the perfect breakfast treat that stays fresh-tasting for days, so you can enjoy muffins all weekend when you make a batch of these. Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. These high altitude pumpkin crumb cake muffins are soft, moist and cakey, topped with buttery brown sugar streusel. Spoon the batter into liners, filling them almost full. Pour the wet ingredients into the dry ingredients then fold everything together gently just until combined and no flour pockets remain.
In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. In a different bowl beat brown sugar, granulated sugar, butter, and eggs on medium for 2 minutes, or until well combined. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Create the cake: In a bowl, combine flour, baking soda, cinnamon, pumpkin pie spice and salt and set aside. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Preheat oven to 425 degrees F (218 degrees C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
0 kommentar(er)
